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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.

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Nutritional facts

Protein

35g

Carbs

35g

Calories

720

Fat

50g

Ingredients

Teriyaki SauceGochujang PastePork Baby Back RibsPaste, Miso, RedCanola and Olive Oil BlendChipotle PowderBrown SugarCarrotsBroccoli Onion PowderGarlic PowderCuminKosher SaltGluten Free TamariGreen OnionRice WineSesame SeedsMaple SyrupPaprika

Reviews

4.2

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Based on 251 reviews

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More veggies

Adrienne Rice · 02/05/25

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About Angelia Cole

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Chef Angelia Cole has been working in the food industry for over 17 years, holding a number of roles including as an executive chef, private chef, baker, and business owner. Chef Angelia graduated from the Art Institute of Seattle, and has plans to earn a degree in Holistic Nutrition. From cooking for the Jacksonville State Football team to hotels, weddings, and corporate events, Chef Angelia has seemingly done it all.

Most recently, she has built and operates her own successful catering and food business, Crafted Homemade Goods based in Georgia. Chef Angelia is joining the CookUnity platform with an exciting menu taking inspiration from multiple culinary traditions, with a focus on plant-based flavor profiles and technique.

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