Jamie Oliver Teriyaki Pork Ribs

This easy and delicious recipe for Jamie Oliver’s Teriyaki Pork Ribs is everything you want in a weeknight dinner—quick, sticky, and packed with flavor. The ribs turn out perfectly tender with a sweet and savory glaze that clings to every bite. I made these for a Friday night treat, and they disappeared in minutes! (inspired by Jamie Oliver)

Ingredients Needed

• 40g (1.4 oz) caster sugar
• 40ml (1.4 fl oz) low-salt soy sauce
• 1 tbsp rice wine vinegar
• 2cm (0.8 in) piece of ginger
• 1 clove of garlic
• 1 tbsp cornflour (cornstarch)
• 600g (1.3 lb) higher-welfare rack of baby back ribs
• Olive oil
• 2 spring onions (scallions)

How To Make Jamie Oliver Teriyaki Pork Ribs

• Prepare the Sauce: First, remove the air fryer shelf. In a bowl, mix together the caster sugar, soy sauce, rice wine vinegar, and 300ml of water. Grate the ginger and garlic finely and add to the bowl along with the cornflour. Whisk until smooth. Replace the shelf in your air fryer once the sauce is prepped.
• Prep the Ribs: Rub the ribs with olive oil and season lightly with sea salt. If the rack is too large, cut it in half so it fits comfortably in the air fryer basket. Place on the shelf and cook at 160°C (320°F) for 50 minutes, until tender and starting to caramelize.
• Glaze the Ribs: Remove the shelf carefully using tongs. Tip the ribs into the prepared teriyaki sauce and turn to coat them well. Return to the air fryer and cook for another 5 minutes at 200°C (392°F) until the sauce has thickened and the ribs are sticky and glossy.
• Garnish and Serve: Slice the ribs between the bones. Finely slice the spring onions and scatter them over the top. Serve with sticky rice and a side of seasonal greens. Pour the extra sauce into a bowl for dipping.

Why I Love This Recipe

These ribs are pure comfort food with a bit of a wow factor. The sticky glaze is just irresistible, and the air fryer makes everything so simple. I love that I can make something that feels like a weekend special without needing to slow-cook for hours. These are a new favorite for when we want to treat ourselves midweek.

Recipe Tips

• Cut ribs to fit your air fryer so they cook evenly
• Grate ginger and garlic finely to infuse the sauce with maximum flavor
• Don’t skip the high-heat step—it’s what gives the sauce that lovely sticky texture
• Serve with light sides to balance the richness
• Double the sauce if you love extra glaze for dipping!

How To Store This Jamie Oliver Teriyaki Pork Ribs

• At Room Temperature: Cool and store within 2 hours after serving.
• In the Fridge: Place cooled ribs in an airtight container. Refrigerate for up to 3 days.
• In the Freezer: Wrap tightly or place in a sealed container. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheating: Air fry at 180°C (350°F) for 5-7 minutes until heated through and sticky again.

FREQUENTLY ASKED QUESTIONS

• Can I make the sauce in advance?
  Yes! Make and refrigerate the sauce for up to 3 days before using.
• What if I don’t have rice wine vinegar?
  Use white wine vinegar or apple cider vinegar as a good alternative.
• Can I cook these in the oven instead?
  Absolutely. Bake the ribs at 160°C (320°F) for 1 hour, then glaze and finish under the grill.What sides go best?
  Sticky jasmine rice and something green and crunchy like cucumber salad or bok choy.

Nutrition Facts

Serving Size: 1 serving (approximately 140g)

• Calories: 394
• Total Fat: 19.4g
• Saturated Fat: 7.6g
• Total Carbohydrate: 28g
• Dietary Fiber: 0.3g
• Sugars: 23.6g
• Protein: 28.4g

Try More Jamie Oliver Recipes:

• Jamie Oliver Teardrop Gnocchetti
• Jamie Oliver Sweet Chilli Tofu
• Jamie Oliver Sticky Aubergine Noodles
• Jamie Oliver Sweet Potato & Black Bean Tacos