Dinner Recipes

Sesame & Chive Crusted Ribs

An elevated, Japanese-inspired twist on classic ribs, with SoCal vibes! We went with Bachan’s Original Japanese BBQ Sauce, which is rich, bold, and soy sauce-forward — it’s an umami-infused barbecue/teriyaki mashup.

The ribs are slow-roasted and grilled until they’re charred and sticky-sweet, then rolled in a raw, fresh crust of chives, sesame seeds, and orange zest for show-stopping presentation and incredible flavor. Serve this magnificent main dish at your next backyard party. It’s sure to get all the guests talking!

Serves: 6 to 8

Sesame & Chive Crusted Ribs
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Dinner

Sesame & Chive Crusted Ribs

Ingredients

2 Tbsp Gelson’s Organic Chili Powder Blend
1 Tbsp Gelson’s Organic Onion Powder
1 tsp Gelson’s Organic Garlic Powder
2 Tbsp kosher salt
2 tsp granulated sugar
1 rack Gelson’s Pork Loin Baby Back Ribs (2 ½ to 3 lbs)
1 cup thinly sliced chives
1 cup toasted sesame seeds
Zest from two navel oranges
½ cup Bachan’s The Original Japanese BBQ Sauce, divided

Directions

  1. Preheat the oven to 325º. 
  2. In a small bowl, combine the chili powder blend, onion powder, garlic powder, salt, and sugar. Stir to combine. 
  3. Place the rack of ribs on a sheet pan lined with parchment paper and season on both sides with the spice mixture. 
  4. Cover the pan with aluminum foil and bake for 2 ½ hours or until the ribs are tender but not falling apart. Remove the ribs from the oven, uncover, and let cool at room temperature for 15 to 20 minutes. 
  5. To make the crust: In a small bowl, toss together the chives, sesame seeds, and orange zest. Spread onto a small baking sheet and set aside. 
  6. Heat a grill or grill pan over medium heat.
  7. Slice the cooked pork into individual rib pieces. In a large bowl, toss the ribs with ¼ cup of the barbeque sauce. 
  8. Grill the ribs until slightly charred and warmed through, 6 to 7 minutes per side. Remove the ribs from the grill and brush each with an equal amount of the remaining barbeque sauce. 
  9. Immediately press the top side of each rib in the sesame and chive crust and place on a serving platter. Enjoy!