It’s been a long, long week and an even longer weekend. Aside from having midterms, I have been juggling one too many projects — what’s new, right? I usually pride myself on being able to take on and manage many tasks at once, but then I remember I am not Superwoman everyday. My wedding is near, and I realize that although I have fulfilled all of the major requirements like booking vendors, making deposits, etc., I have been ignoring all of the details I have to decide on and fulfill before the big day.
My time spent in the kitchen has dwindled down because of this, and I have been spending 5x more time on websites like Pinterest… ! Normally when I am on Pinterest, I pin a few recipes I come across that I would like to recreate somehow or try to make, and then I am off before I get sucked in for the remainder of the evening. Now, with all of these details I am trying to lay out for our wedding day, I will spend several hours on Pinterest…
This brings me to the fact that I am THANKFUL for leftovers. Normally, I am a pain in the ass and don’t love re-heating food and eating it. I just have a picky palate and prefer to cook each of my meals the day of. However, these ribs taste so good reheated in the toaster oven, I couldn’t resist. The sauce is SUPER sticky and will get all over your face, so you have officially been warned. I would serve this with a crunchy slaw of your choosing. For my slaw, I whipped up some shredded carrots, cabbage and Daikon radish with a tangy and spicy coconut yogurt sauce and threw these ribs on top. Make sure you eat these with a towel tucked into your shirt… and on your lap. And check your teeth and your cheeks in the mirror before you leave the house.
Sweet Sticky Pork Ribs with Crunchy Slaw
These ribs taste so good! Even the next day reheated in the toaster oven, I couldn’t resist. The sauce is SUPER sticky and will get all over your face, so you have officially been warned. I would serve this with a crunchy slaw of your choosing. For my slaw, I whipped up some shredded carrots, cabbage and Daikon radish with a tangy and spicy coconut yogurt sauce and threw these ribs on top!
For the ribs:
- 12 pork ribs or a rack
- 1 teaspoon sea salt
- 2 teaspoons black pepper
- 5 cloves garlic minced
- 1 teaspoon ginger powder
- 2 tablespoons pure sesame oil
- 1/2 cup tamari
- 1/4 cup mirin
- 3 tablespoons bone broth
- 3 tablespoons raw honey
- pinches red pepper flakes
- juice from 2 limes
- arrowroot flour enough to thicken marinade
- scallions and/or shallots sliced finely for garnish
- 1 tablespoon sesame seeds for garnish
For the slaw:
- Place the ribs, salt and black pepper in a large pan and cover with water.
- Bring the water to a boil and then reduce to a simmer.
- Cook for 1 hour to 1 1/2 hours, until the meat is tender and is starting to come off each bone.
- Remove the ribs with tons from the pan and place into a large mixing bowl.
- Preheat the oven to 375 degrees Fahrenheit.
- In another bowl, combine the minced garlic, ginger powder, sesame oil, tamari, mirin, honey, chilli flakes and lime juice and mix together.
- Add the marinade to the ribs and mix and coat each rib in the marinade. Then, place the ribs in a deep roasting tray, and pour the marinade into the tray and cover with aluminum foil.
- Roast in the oven for 1 hour, and make sure you turn them halfway through roasting time in order to ensure they do not dry out and stay heavily coated in the marinade.
- Remove the ribs from the oven and place on a plate. Now, add arrowroot powder into the mixture 1 tablespoon at a time until it becomes thick and sticky.
- Spread the sauce over the ribs, and garnish with shallots, green onions and/or sesame seeds.
- For the slaw, (using a mandolin is best) shred the radish, carrot and cucumber and place in a bowl.
- Using a kitchen towel or salad spinner, remove excess water from all of the veggies and pat dry.
- Whisk together the coconut yogurt, sesame oil, honey, wasabi, mirin, rice vinegar and lime juice.
- Add the dressing to the slaw and stir well with a fork.
- Serve the slaw and pork ribs together.
Got leftovers? Shred the meat and use it as a filling for lettuce wraps!
Hi! I’m Monica – recipe developer, matcha addict and lover of all things chocolate, kombucha and any & all puns. I am also the blogger, real food lover, & bonafide hustler behind the blog ‘The Movement Menu.’ I’m so excited to welcome you to my happy space, where my appreciation of creative recipes and healthy & mindful eats come together to inspire you to live a healthy, balanced life.