Sticky Asian Ribs
These sticky Asian-inspired ribs are the perfect meal or late-night snack. The ribs are cooked until they’re fall-off-the-bone tender then coated in a sweet and sticky sauce that makes them finger-licking good. Miso-roasted carrots and broccoli are the perfect savory complements for the ribs.
Nutritional facts
Protein
35g
Carbs
34g
Calories
720kcal
Fat
50g
Ingredients
Teriyaki Sauce, Gochujang Paste, Pork Baby Back Ribs, Paste, Miso, Red, Canola and Olive Oil Blend, Chipotle Powder, Brown Sugar, Carrots, Broccoli , Onion Powder, Garlic Powder, Cumin, Kosher Salt, Gluten Free Tamari, Green Onion, Rice Wine, Sesame Seeds, Maple Syrup, Paprika
Contains wheat, soybeans, sesame seeds.
Reviews
4.3
Based on 382 reviews
the ribs were good. the carrots were a little undercooked. would have liked a lot more vegetables.
Cliff · 08/20/25
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About Angelia Cole
Chef Angelia Cole has worked in the food Industry for over 20 years, holding several roles including private chef to the C.E.O of Popeyes, Chef for the Braves, Private Chef for Upscale Clients, Catering Chef for World of Coca-Cola, Delta Flight Museum, Georgia International Horse Park, The Carter Center, Fernbank Museum, Executive Chef for Jacksonville State, Baker, and Business Owner. A Graduate of the Art Institute of Seattle, she plans to earn a degree in Holistic Nutrition. Chef Cole’s takes inspiration from multiple culinary traditions, focusing on Southern, European, and Latin American influenced cuisine with meals like Loaded Baked Potato with Cajun Crawfish and Shrimp, Creole-Spiced Grilled Lamb Loin Chop w/ Dirty Rice, Seared Swordfish with Creamed Corn. Most recently, she has built and operates her own successful catering and food business, Crafted Homemade Goods based in Georgia.
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