Fall-off-the-bone ponzu pork ribs, grilled and smothered in a sweet and tangy ponzu sauce will be your next obsession. Slow-cooking the ribs makes these supremely tender, and if you've never cooked with ponzu sauce, you're in for a finger-licking treat!
Ingredients
5lbpork ribs
¼ cup vinegar
1tablespooncornstarch
1tablespooncold water
1cupsoy sauce, can sub gluten-free
1cupbrown sugar, can sub coconut sugar
Zest and juice from 1 lemon
Zest and juice from 1 orange
1tablespoonSriracha
½ teaspoonground cinnamon
¼ cuptoasted cashews, chopped
Orange slices, to garnish
Instructions
Place the ribs in a large pot, fill it with water, and add the vinegar. Bring the pot to a boil then reduce the heat and simmer for 30 minutes.
5 lb pork ribs
While the ribs are cooking, make the ponzu sauce. In a small bowl, mix the cornstarch and water.
1 tablespoon cornstarch, 1 tablespoon cold water
Add the soy sauce, brown sugar, zest and juice from the lemon and orange, 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 cornstarch and water slurry and whisk until the sauce is thick. Set aside ½ cup of the sauce for serving
1 cup soy sauce, 1 cup brown sugar, Zest and juice from 1 lemon, Zest and juice from 1 orange, 1 tablespoon Sriracha, ½ teaspoon ground cinnamon
Drain the ribs and place them in a large non-metal baking dish. Pour the ponzu sauce over the top, making sure that the ribs are coated well. Cover and place it in your fridge for 1-2 hours to marinate.
Remove the ribs from your fridge and preheat your BBQ to medium. Grill for 30 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 the extra sauce over the top.