So tonight I wanted to use up a chunk of pork loin and make some sticky “ribs.” They turned out quite tasty, but I do want to work on the saltiness of the sauce. (I decided to try my hand at making my own teriyaki sauce to cut down on the sugar and carbs.)
Sticky Teriyaki Pork "Ribs"
Ingredients
- 1/2 c soya sauce
- 1/4 c rice wine vinegar
- 1/4 c water
- 1/8 c stevia-in-the-raw
- 1 tbsp minced garlic
- 1 tbsp minced ginger
- 1 tbsp sabal oelek
Instructions
- I started off by cutting the loin into good 1" thick slices and then cutting those chops in half to form a rough "rib" shape.
- After that was a 24 hour marinade made of soya sauce, ground ginger, sambal oelek hot sauce, minced garlic, and rice wine vinegar in a bag. I took them out of the marinade and popped onto the bbq.
- I put the above ingredients into a saucepan and let gently simmer until reduced.
- Once the pork had almost finished, I tossed in a bit of sauce, then put back on the bbq to get that gribbly bbq taste.
- Removing the pork from the bbq, I tossed again in the remaining sauce and sprinkled with sesame seeds.
- I have to say the sauce (which seemed a pretty common recipe out there) was VERY VERY salty. I'm going to work on that next time and use a low-sodium soya sauce for sure. I did not add any salt to the sauce itself so may use a combo of more water and low-sodium sauce to control the intensity. I had to cut it with a bottle of low-carb store bought sauce, and that in itself was salty too. All a work in progress and I'll update this recipe as I perfect it.
STICKY TERIYAKI PORK “RIBS”