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very easy
Marinate Time
2 h 10 m
Prep Time
30 mins
Total Time
2 h 45 m


2 pkgs
Nagano pork back ribs
approx. 800 g each
1 tsp
5 mL
3/4 cup
175 mL
1/2 cup
125 mL
1/4 cup
soy sauce
60 mL
garlic cloves, peeled and crushed
1 to 2-in (2.5 to 5 cm) piece
red finger hot pepper, thinly sliced, plus extra to garnish
2 tsp
toasted sesame seeds
10 mL
green onion, thinly sliced on the bias


Step 1

Position the oven rack in the centre position. Preheat oven to 325°F (163°C).

Step 2

Pat ribs dry with paper towel. Season all over with salt. Wrap each rib tightly with aluminium foil, then set on a large rimmed baking sheet.

Step 3

Bake on centre rack, 2 hrs to 2 hrs 15 min or until ribs are very tender but not yet falling off bone.

Step 4

Meanwhile, set a fine mesh sieve over a small bowl. Set aside.

Step 5

Combine water with honey, soy, garlic and chili in a medium saucepan. Bring to a full boil, then reduce heat to medium and simmer, stirring often, 10 to 14 min or until mixture is reduced to 1 cup. Pass through sieve to remove garlic and chili. Reserve one-third for finishing ribs.

Step 6

Preheat a clean, oiled grill to medium-high heat.

Step 7

Carefully unwrap foil and remove ribs (steam will escape packet). Discard juices.

Step 8

Reduce heat to medium. Grill ribs, with lid closed, turning and basting with honey mixture often, 8 to 10 min or until meat is browned and layered with glaze. Transfer to a cutting board to rest for 5 min.

Step 9

Cut between bones into individual ribs and brush with reserved honey mixture. Transfer to a platter and sprinkle with chili, sesame seeds and green onions to garnish. Serve immediately.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Characteristics Lactose Free Main Dishes

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/6 of recipe)
25 g
Saturated Fat:
9 g
26 g
24 g
95 mg
27 g
1100 mg
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