Grilled Pork Ribs with Ponzu Sauce is my favorite summer BBQ recipe. The ribs are fall off the bone tender and coated in the most delicious sweet and tangy ponzu sauce.
- 5 lb. pork ribs (I like side ribs but back ribs work, too)
- 1 tablespoon tapioca starch or cornstarch
- 1 tablespoon cold water
- 1 cup coco aminos or soy sauce
- 1 cup coconut sugar or brown sugar
- Zest and juice from 1 lemon
- Zest and juice from 1 orange
- 1 tablespoon Sriracha
- 1/2 teaspoon ground cinnamon
- 1/4 cup roasted cashews, chopped
- Orange slices, to garnish
- Place the ribs in a large pot and fill it with water. Bring it to a boil then reduce the heat and simmer for 1 hour.
- In a small bowl, mix the tapioca starch and water.
- Add the coco aminos, coconut sugar, zest and juice from the lemon and orange, the Sriracha, and cinnamon to a small pot and bring it to a boil. Boil for 5 minutes or until it has thickened to a syrup. Add the tapioca and water slurry and whisk until the sauce is thick.
- Drain the ribs and place them in a large baking dish. Pour the ponzu sauce over the top, making sure that the ribs are coated well. Cover and place in your fridge for 12 hours to marinate.
- Remove the ribs from your fridge and preheat your BBQ to high. Grill for 6-7 minutes, brushing the sauce on generously.
- Serve the grilled pork ribs with the cashews sprinkled over the top, a few orange slices on the side, and any extra sauce over the top.