Sticky Japanese BBQ Ribs with Garlic-Ginger Fried Rice

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Издатель Sep 1, 2026

Sticky Japanese BBQ Ribs with Garlic-Ginger Fried Rice | Save Recipe ⬇️

Prep Time: 20 mins
Cook Time: 4–5 hours
Rest Time: 15–20 mins
Servings: 4–6

Ribs

Ingredients

1 rack St. Louis-style spare ribs
Salt, pepper & garlic blend
Bachan’s Original Japanese Barbecue Sauce, as needed
Green onions, for garnish

Instructions

Prep: Remove the membrane. Season both sides generously with salt, pepper, and garlic.
Smoke: Place ribs on a Traeger at 225°F. Smoke for about 3½ hours.
Glaze: Brush both sides generously with Bachan’s Original Japanese Barbecue Sauce. Increase the temperature to 275°F.
Finish: Continue cooking until the ribs reach about 200°F internal temperature and are tender.
Rest: Remove from the smoker and rest 15–20 minutes before slicing.
Serve: Slice ribs and serve over garlic-ginger fried rice. Garnish with green onions.
Garlic-Ginger Fried Rice

Ingredients

4 cups cooked, day-old white rice
1–2 tbsp beef tallow
1 tbsp sesame oil
3–4 cloves garlic, minced
1–2 tbsp fresh ginger, minced
2–3 eggs
Salt & black pepper, to taste
Bachan’s Original Japanese Barbecue Sauce, to taste
Black sesame seeds
Green onions, sliced

Instructions

Heat: Heat a griddle over medium-high heat. Add tallow and sesame oil.
Fry: Add rice and spread across the griddle. Let it fry for a few minutes, tossing occasionally.
Add Aromatics: Push rice aside to create a well. Add garlic and ginger and sauté 1–2 minutes until fragrant. Mix into the rice.
Season: Season with salt and black pepper.
Add Eggs: Push rice aside again. Crack eggs into the center and scramble until cooked. Chop and mix into the rice.
Finish: Add Bachan’s to taste and toss until well combined.
Garnish: Top with black sesame seeds and sliced green onions.
To Serve

Pile the garlic-ginger fried rice onto a plate, top with sliced sticky ribs, and garnish with green onions.

Optional: Serve with grilled or roasted corn on the cob