Sticky Ginger Garlic Asian Ribs – Easy Recipe

With barbecue season just around the corner, this sticky ginger garlic Asian ribs recipe is a must try. The tender ribs are deliciously flavoured with Asian-inspired flavours mostly ginger and garlic. Barbecue or roast in the oven, making this an all year round recipe. Serve with our delicious low carb Singapore cauliflower rice 


2 lbs. pork back ribs, cut into serving size portions
4 garlic cloves minced
2 Tbsp. freshly minced ginger
½ cup pure maple syrup or agave nectar
¼ cup GF tamari sauce
1 tsp. grape seed oil
1/2 cup sliced green onions (spring) white and green part


Place ribs into a large pot with salted water. Bring to boil, reduce heat to simmer and cover the pot. Cook for 40 minutes, then drain. This will tenderize the ribs and remove some of the fat.
Whisk together garlic, ginger, maple syrup/agave nectar, tamari sauce and grape seed oil, Brush ribs with the sauce and refrigerate for one hour or overnight
Heat up a barbecue and cook ribs 5 minutes per side or until the sauce becomes slightly charred. Brushing with left over sauce as needed. To serve, top with green onions
FOR OVEN METHOD: Preheat oven to 450 F. Place ribs in a baking pan lined with parchment paper and brush with sauce. Cook for 10 minutes or until the ribs start browning. Brush with left over sauce as needed

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