Yes to Yummy

Finger-Lickin’ Sesame Spareribs

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A healthier spin on a Chinese food classic that’s sure to satisfy any and all cravings for sweet, sticky takeout!


Prep Time
Cooking Time
Total Time
Yield 6 servings

3-4 pounds of spareribs, cut into individual sections (ask your butcher to do this for you)

2 cups of water plus an additional 1/2 cup

5 cloves of garlic, minced

1-inch thumb of ginger, peeled and sliced into 6 thin rounds

1/2 cup of coconut aminos (can be substituted with organic tamari)

2 tablespoons of toasted sesame seeds

2 tablespoons of coconut sugar

1/2 cup of orange juice


Place the spare ribs into the skillet. It should be snug but not suffocating.

Add 2 cups of water water to the skillet and bring to a boil over high heat. Reduce the heat slightly so everything just bubbles, and cook until the water is completely evaporated, about 20 minutes. Flip the ribs over every 5 minutes or so to make sure there’s even coverage.

Once the water’s gone, let the ribs sear in the pan until brown on both sides, about 5 to 7 minutes. Flip them over once or twice before proceeding.

To the pan, add the garlic,  ginger, coconut aminos, toasted sesame seeds, coconut sugar, and 1/2 cup of water.  Bring to a bubble, then reduce the heat so the liquid is at a gentle boil. Cover and cook for 10 minutes, turning the ribs once or twice.

Add the orange juice, re-cover, reduce the heat slightly, and cook until tender, about 20 to 30 minutes longer. Flip the ribs over every 5 to 10 minutes.

Toss the ribs with the sauce, garnish with some additional sesame seeds, and dig in!

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