Whole30 Sticky Asian Ribs
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Baby back ribs glazed with a sticky Asian sauce made from coconut aminos, fish sauce, and ginger. Tender, savory, and lightly spiced. Slow-cooked or grilled for a special dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- Reynolds Wrap Aluminum Foil
- 2 babyback rib racks (about 1.5 each), membrane removed (*see notes)
- 2 tsp avocado oil
- 3 tsp kosher salt
- 1.5 tsp black pepper
- 1 tsp ground ginger
- 1 tsp garlic powder
- 1/2 tsp mustard powder
- 1/2 cup coconut aminos
- 1 tsp red boat fish sauce
- 4 cloves garlic, minced
- 2 tsp arrowroot starch
- 2 tbsp rice vinegar
- 1 tsp toasted sesame oil
- toasted sesame seeds, for serving
- fresno chile, for serving ((optional))
- fresh cilantro leaves, for serving ((optional))
At a glance
PER SERVING · TIME 180M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 2h 45m
- Sodium
- 1683mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 593mg
- Calcium
- 94mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1683MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.