These charcoal grilled pork ribs slathered in an Asian inspired glaze are incredible. They're beautifully caramelized with a flavor profile of smoked teriyaki.
Grilling low and slow is our preferred method for fork-tender fall off the bone pork ribs and this summer is the perfect time to dig into making all the pork ribs for your family and friends.
Honestly, this pork ribs recipe is so easy and very low maintenance. I can't even tell you how much my family and friends love this recipe.
The secret to this recipe begins with the marinade which consists mainly of coco-aminos. Coco-aminos is a soy sauce substitute in gluten-free, paleo, and Whole30 diets. It's slightly sweet and can be used as a savory condiments in many Asian inspired dishes.
I was first introduced to coco-aminos while on Whole30 and although I'm no longer on Whole30, I still continue to use coco-aminos as a soy sauce substitute for Asian inspired dishes. Due to it's slightly sweet taste, sugar or honey are not needed; therefore, no additional calories which is always nice.
Recipe ingredients
- Slab of pork spare ribs
- Kosher salt
Marinade
- Coco-aminos (soy sauce substitute) *I use Big Tree Farms Organic Coco Aminos*
- Water
- Fresh garlic
- Fresh ginger
Glaze (reserved for later)
- Coco-aminos
- Fresh garlic
- Ginger
- Splash of fresh lime juice
Recipe essentials
- Deep dish or jumbo freezer bag for marinating
- Charcoals
- Charcoal grill
How to make good pork ribs
Marinade: In a measuring cup or bowl, add coco-aminos, water, whole garlic gloves and grated fresh ginger. Allow these ingredients to meld together for several minutes.
Pork ribs: Wash the ribs in cool water and pat dry with paper towels. Place the ribs in a roasting pan or jumbo ziploc bag. Pour the marinade over the ribs making sure all ribs are coated. Cover the ribs with plastic wrap and marinade in the fridge for 2 hours up to 24 hours.
If marinating for up to 2 hours, flip the ribs over halfway through, so the other side comes in contact with the marinade.
After marinading, allow the ribs to come to room temperature for at least 20 to 30 minutes. Meanwhile fire up the grill.
Grilling: Remove the slab of ribs from the marinade and allow the excess to drip back into the pan or ziploc bag. Place the slab of pork ribs meaty side down onto the grill grates and close the lid. After 30 minutes, flip the slab over and continue for an additional 30 to 45 minutes or until the ribs are beautifully caramelized.
Remove the ribs from the rill and place on a clean baking sheet or pan and back at 330 degrees for an additional 20 to 25 minutes.
Meanwhile, prepare the glaze.
Glaze: Place the coco-aminos, garlic, ginger in a saucepan over medium heat and simmer until the glaze has thicken (around 10 to 15 minutes). Then, add a splash of fresh lime juice. If the glaze coats the back of the spoon, it's has thicken. Slather the ribs with the glaze.
Serve: When the ribs have cooled enough to handle, using a knife cut the ribs vertically between each rib bone and serve with your favorite side dishes.
For instructions on 'How To Start A Charcoal Grill', check out our Grilled BBQ Pork Spare Ribs recipe and scroll down to that section.
This is seriously one of the easiest recipes for pork ribs... just marinade, grill, place in oven and serve that's it. So, if you're looking to switch things up a bit this summer, try my Asian inspired pork ribs recipe.
Recipe tips
- When preparing the marinade, allow the ingredients to meld together for several minutes to get the flavors going
- Marinade for at least 2 hours up to 24 hours
- Discard any leftover marinade that has been in contact with the pork ribs
- After grilling, place the pork ribs in the oven on low for 15 to 25 minutes to further tenderize
You may also like these grilling recipes
Grilled Cilantro Lime Chicken Skewers
Connect with me on Instagram and Pinterest for more recipe ideas.
Thanks for visiting,
~Cree
Grilled Teriyaki Pork Ribs Recipe
Equipment
- Charcoal grill
Ingredients
- 2.5 lbs pork spare ribs
- 2 tsp kosher salt (or less)
Teriyaki Marinade
- 3/4 cup coco-aminos
- 1/4 cup water
- 3 cloves garlic (whole)
- 2 tsp ginger (freshly grated)
Glaze
- 1/4 cup coco-aminos
- 1 clove garlic (whole)
- 1 tsp ginger (freshly grated)
- splash fresh lime juice
Instructions
Teriyaki Marinade
- Combine all ingredients in a small bowl or measuring cup. Set aside
Pork Ribs
- Wash the slab of ribs with cold water and pat dry with paper towels. Remove the membrane on the back side by placing a paring knife underneath the membrane and gently pull it back from one end of the slab to the other end and discard. If it's slippery, you can use a paper towel so you'll have a better grip when pulling the membrane back. (Note: I find that there isn't a difference in removing the membrane, so I tend to omit that particular step). Remove any excess fat by cutting it off with a sharp knife and discard.
- Place the ribs in a deep casserole dish or roasting pan. Pour the marinade over the ribs making sure the entire slab is coated. Cover with plastic wrap and allow the ribs to marinate in the fridge for at least 2 hour up to 24 hours. (If marinating for up to 2 ours, flip the ribs over halfway through, so the other side comes in contact with the marinade as well).
- After the ribs have marinated, place on the countertop and bring to room temperature. Meanwhile, fire up the grill and when the grill is ready, position the slab of pork ribs on the grill grates with the meat side down and close the lid. Grill on one side for 30 minutes then flip and grill the other side for 30 to 40 minutes.
- By this time, the ribs should have a beautiful brown crispy outer coating and no longer pink. Remove the ribs from the grill and place them in a clean roasting pan or baking sheet. Place the ribs in a 330 degree preheated oven and bake for 20 to 25 minutes to tenderize the ribs more. Meanwhile, prepare the glaze.
Glaze
- Place all ingredients in a small saucepan and simmer until the glaze has thickened (about 10 to 15 minutes). Add a splash of fresh lime juice and stir. You can tell that the glaze has thickened enough if it can coat the back of a spoon.
- Slather the ribs with the glaze. When the ribs have cooled enough to handle, use a chef's knife and cut vertically between each rib bone and serve.
Notes
- When preparing the marinade, allow the ingredients to meld together for several minutes to get the flavors going
- Marinade for at least 2 hours up to 24 hours
- Discard any leftover marinade that has been in contact with the pork ribs
- After grilling, place the pork ribs in the oven on low for 20 to 25 minutes to further tenderize
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