Discover the Delectable Harmony of Primal Kitchen’s Thick & Sticky Honey Teriyaki Sauce

August 25, 2023 /

Primal Kitchen Thick & Sticky Honey Teriyaki sauce is a flavorful and versatile condiment that combines the sweet richness of honey with the savory umami of traditional teriyaki sauce. This sauce is crafted with high-quality ingredients, often emphasizing natural and paleo-friendly options. Its thick and sticky consistency allows it to coat a variety of dishes, making it a perfect glaze for grilled meats, a dip for appetizers, or a drizzle for stir-fries and roasted vegetables.

With a balanced blend of sweet and tangy flavors, Primal Kitchen’s Honey Teriyaki sauce offers a convenient way to elevate the taste of your meals while maintaining a commitment to healthier ingredient choices. My husband used this sauce marinade chicken thighs and then simply grilled them on cast iron pan. It turned out super delicious.

Thick & Sticky Honey Teriyaki Sauce & Marinade

Wok this way! Primal Kitchen® Thick & Sticky Honey Teriyaki delivers the sweet, umami flavor you want and the rib-stickin’ texture you crave–all without artificial sweeteners, refined sugar, or soy. Crafted with high-quality ingredients including premium organic honey and organic coconut aminos, this traditional teriyaki makes the perfect wing dip, meat marinade, or sticky-sweet base for your next stir-fry.
Recipe: Sticky Ribs with Teriyaki Sauce
Craving a stick-to-your-ribs meal? These delectably sweet ribs are marinated in spicy sauce, oven baked (or grilled, if you prefer), and coated in Primal Kitchen Thick & Sticky Honey Teriyaki Sauce made with high-quality, USDA organic ingredients and without artificial sweeteners, refined sugar, or GMOs.
Ingredients

For the ribs:

For the marinade:

  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • ½ cup coconut aminos
  • 3 tablespoons raw honey, optional
  • 1 tablespoon chili sauce
  • 1 teaspoon sesame oil
  • ½ teaspoon fish sauce

For the garnish:

  • ¼ cup raw cashews, soaked, drained, and roughly chopped
  • 2 tablespoons toasted sesame seeds
  • ¼ cup cilantro, chopped 1 scallion, sliced

Directions

  1. Remove the membrane from the back of the ribs by getting a butter knife under it, and then using a paper towel to grab hold and pull the membrane away.
  2. Place ribs in a large resealable plastic bag or large glass container with a lid.
  3. In a bowl or pyrex cup, whisk together all marinade ingredients.
  4. Pour marinade over the ribs. Seal tightly and then slosh the marinade around in the bag or container to ensure both rib slabs are equally coated.
  5. Place ribs in the refrigerator and marinate for at least one hour—ideally, four hours total.
  6. When you’re ready to cook the ribs, remove them from the refrigerator and place them on a baking sheet.
  7. Pour the marinade, plus ½ cup of water, into an InstantPot or saucepan on the stove.
  8. InstantPot: Cook on manual high for 30 minutes. Release valve and let pressure release for 10 minutes. Stovetop: Bring marinade to a rolling boil over high heat. Once the marinade has boiled, reduce the heat to medium-low to low and allow to simmer for about 20 minutes, or until the liquid has reduced by about half.
  9. In the meantime, heat the grill.
  10. Brush teriyaki sauce on both sides of the ribs.
  11. Lightly spray the grill rack with Primal Kitchen Avocado Oil Spray. Cook, covered with lid, basting generously with teriyaki sauce and turning over and rotating ribs every 10 minutes (keep ribs over indirect heat). Cook until tender and browned, 30 to 40 minutes total.
  12. Place ribs onto a cutting board and spoon reduced marinade on top.
  13. Sprinkle chopped cashews, seeds, cilantro and scallions on top.
  14. Allow to stand for 5–10 minutes before cutting into ribs. Serve with more sauce on the side.

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