This easy Baby Back Pork Ribs in Oven recipe for Cantonese-style Sticky Teriyaki Ribs is an authentic recipe that tastes way better than take-out!

Teriyaki Ribs Recipe

Growing up in China with an amah who was an amazing Szechuan cook, I’ve become pretty judgmental discerning about my Chinese food.

I’ve only found one restaurant in my city that serves truly authentic Chinese food (the way that I remember it), but it’s vegan! And that’s all well and good, but sometimes you really need to satisfy a craving for meat – and that soy chicken isn’t fooling anyone.

This summer, Ella is staying home and I’m going to try to take a break from work and just relax – take up a few hobbies. First up, I really want to learn how to make awesome Chinese food at home so that I can stop my endless quest for delicious Chinese restaurants and just make it myself.

Our first successful recipe for this self-imposed challenge are these Oven-Baked Sticky Teriyaki Ribs.

You may not think of Teriyaki as Cantonese, but the Ginger, Orange and herb seasonings really bring the recipe firmly in Chinese territory. Be sure to taste and adjust the seasoning as you go for your perfect blend.

Oh, and these ribs are sticky! Squeeze ½ a lemon into a small container of water and have several paper towels soaking in the liquid; this lets you eat with your fingers and have a way to clean up!

Ingredients for Sticky Teriyaki Ribs

• 2 racks of pork ribs (around 3 lbs. each; Baby back or St. Louis cut preferably)

• 1 cup POD & BEAN™ GINGER ORANGE TERIYAKI SAUCE

• 1 cup granulated sugar

• ½ cup dry sherry or Japanese cooking wine (cheap sake)

• ½ cup soy sauce

• 1 piece of ginger (4-inch), washed and sliced into rounds

• 5 garlic cloves, smashed

• 2 tsp POD & BEAN™ CANTONESE SEASONING BLEND

• 5 green onion (scallions); cut white part into 1-inch and green part into garnishing size

For the Cantonese-style glaze:

• 1 (10.5oz) jar red pepper jelly
• ½ cup cider vinegar
• ½ tsp POD & BEAN™ CANTONESE SEASONING BLEND

Tip: Pour a ½ cup of water into the sheet tray while broiling the ribs – helps make the cleanup process easier at the end!

Kitchen Tools You May Find Helpful

• Sharp kitchen knife
• Roasting pan
• Large sauce pan
• Measuring cups and spoons

How to Make Cantonese Oven-Baked Ribs

Preheat oven to 350 ° F and put rack in middle position. Remove the skin-membrane on the backside of the ribs but loosening with tip of knife and grabbing loosened piece with paper towel; pull skin-membrane off slowly.

In a large roasting pan, mix POD & BEAN™ GINGER ORANGE TERIYAKI SAUCE, sugar, sherry/sake, soy sauce, ginger, garlic, POD & BEAN™ CANTONESE SEASONING BLEND, and white sections of the green onion. Coat ribs with mixture, place rib (meat side down) in pan; cover pan tightly with foil. Cook until tender (about 2.5 hours).

After ribs are done, collect/strain 3 cups of cooking liquid from roasting pan and put into a large sauce pan (throw away the solids and remaining liquid if any). Skim the fat from the liquid in the sauce pan. Mix in the red pepper jelly, vinegar, and POD & BEAN™ CANTONESE SEASONING BLEND. Bring to simmer and reduce for about 15 minutes (should end up with about 2 cups of a syrup-like liquid). Turn off heat and let cool.

Turn on oven to broil (keep rack in middle position). Put a cookie cooling rack onto a sheet tray (with a rim), place ribs meat side down on rack and brush with glaze. Broil ribs until they begin to brown (about 2-3 minutes). Flip ribs, repeat process. Do this a few times over until you get a deep brown sticky glaze covering the ribs. This is an important step so watch ribs carefully so you don’t burn them!

Let ribs rest once completed for 10 minutes, slice between bones, sprinkle with garnishing green onions and some POD & BEAN™ CANTONESE SEASONING BLEND— serve with remaining glaze if desired.

This recipe was shared with me from THE COCOA EXHANGE™ POD & BEAN™. (Not a sponsored post)

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Sticky Teriyaki Ribs

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Ingredients

• 2 racks of pork ribs (around 3 lbs. each; Baby back or St. Louis cut preferably)
• 1 cup POD & BEAN™ GINGER ORANGE TERIYAKI SAUCE
• 1 cup granulated sugar
• ½ cup dry sherry or Japanese cooking wine (cheap sake)
• ½ cup soy sauce
• 1 piece of ginger (4-inch), washed and sliced into rounds
• 5 garlic cloves, smashed
• 2 tsp POD & BEAN™ CANTONESE SEASONING BLEND
• 5 green onion (scallions); cut white part into 1-inch and green part into garnishing size

For the Cantonese-style glaze:

• 1 (10.5oz) jar red pepper jelly
• ½ cup cider vinegar
• ½ tsp POD & BEAN™ CANTONESE SEASONING BLEND

Instructions

1. Preheat oven to 350 ° F and put rack in middle position. Remove the skin-membrane on the backside of the ribs but loosening with tip of knife and grabbing loosened piece with paper towel; pull skin-membrane off slowly.
2. In a large roasting pan, mix POD & BEAN™ GINGER ORANGE TERIYAKI SAUCE, sugar, sherry/sake, soy sauce, ginger, garlic, POD & BEAN™ CANTONESE SEASONING BLEND, and white sections of the green onion. Coat ribs with mixture, place rib (meat side down) in pan; cover pan tightly with foil. Cook until tender (about 2.5 hours).
3. After ribs are done, collect/strain 3 cups of cooking liquid from roasting pan and put into a large sauce pan (throw away the solids and remaining liquid if any). Skim the fat from the liquid in the sauce pan. Mix in the red pepper jelly, vinegar, and POD & BEAN™ CANTONESE SEASONING BLEND. Bring to simmer and reduce for about 15 minutes (should end up with about 2 cups of a syrup-like liquid). Turn off heat and let cool.
4. Turn on oven to broil (keep rack in middle position). Put a cookie cooling rack onto a sheet tray (with a rim), place ribs meat side down on rack and brush with glaze. Broil ribs until they begin to brown (about 2-3 minutes). Flip ribs, repeat process. Do this a few times over until you get a deep brown sticky glaze covering the ribs. This is an important step so watch ribs carefully so you don’t burn them!
5. Let ribs rest once completed for 10 minutes, slice between bones, sprinkle with garnishing green onions and some POD & BEAN™ CANTONESE SEASONING BLEND— serve with remaining glaze if desired.

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