Absolute Best Chinese Sticky Ribs
These ribs were the most delicious Chinese ribs ever. So much more meaty, juicy and tender than Chinese take-out. Give it a go, and you will be pleased.
Yield
12 servingsPrep
30 minCook
3½ hrsReady
4 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Robs | |||
| 3 | pounds |
pork ribs
baby back ribs |
|
| 1 | cup |
hoisin sauce
|
*
|
| 1 | cup |
sugar
|
|
| ½ | cup |
soy sauce, tamari
|
|
| ½ | cup |
sherry
dry |
*
|
| 7 | inches |
ginger
peeled and sliced into rounds, 1 large piece |
*
|
| 8 | cloves |
garlic
peeled and smashed |
|
| 1 |
oranges
peel and peeled into strips |
|
|
| 1 ½ | teaspoons |
cayenne pepper
|
|
| ½ | cup |
cilantro stems
chopped |
* |
| 1 | bunch |
scallions, spring or green onions
white parts cut into 1-inch pieces |
*
|
| Glaze | |||
| 10 | ounces |
hot pepper jelly
red hot pepper jelly, 1 jar |
* |
| ½ | cup |
apple cider vinegar
|
|
| ¼ | cup |
cilantro
finely chopped |
|
| ¼ | teaspoon |
cayenne pepper
or to taste |
|
|
scallions, spring or green onions
finely chopped |
*
|
||
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Robs: | |||
| 1.4 | kg |
pork ribs
baby back ribs |
|
| 237 | ml |
hoisin sauce
|
*
|
| 237 | ml |
sugar
|
|
| 118 | ml |
soy sauce, tamari
|
|
| 118 | ml |
sherry
dry |
*
|
| 7 | inches |
ginger
peeled and sliced into rounds, 1 large piece |
*
|
| 8 | cloves |
garlic
peeled and smashed |
|
| 1 | each |
oranges
peel and peeled into strips |
|
| 7.5 | ml |
cayenne pepper
|
|
| 118 | ml |
cilantro stems
chopped |
* |
| 1 | bunch |
scallions, spring or green onions
white parts cut into 1-inch pieces |
*
|
| Glaze: | |||
| 289 | ml/g |
hot pepper jelly
red hot pepper jelly, 1 jar |
* |
| 118 | ml |
apple cider vinegar
|
|
| 59 | ml |
cilantro
finely chopped |
|
| 1.3 | ml |
cayenne pepper
or to taste |
|
| 1 | x |
scallions, spring or green onions
finely chopped |
*
|
Directions
Ribs: Place the oven rack in the middle of the oven, then preheat the oven to 350℉ (180℃).
With the tip of a paring knife, loosen the membrane on underside of each rack of ribs.
Grab the membrane with a paper towel and pull it off slowly in a single piece.
Combine the remaining ingredients in a large roasting pan.
Add the spareribs to the pan, turning to coat both sides, and place the meaty side down.
Cover the pan tightly with the foil, and cook until the meat are just tender, 2½ hours to 3 hours.
Remove the ribs from the pan to a large plate.
Glaze: Strain 3 cups of cooking liquid from roasting pan into a large nonstick skillet (do not wash roasting pan) and discard the solids and remaining liquid.
Using a wide spoon, skim the fat from the liquid.
Stir in the jelly and vinegar.
Bring to a simmer over medium high heat and cook until syrupy and reduced to 2 cups, 15 to 20 minutes.
Off the heat, and stir ini the cilantro and cayenne pepper.
Preheat the broiler. Pour enough water into the roasting pan to cover the bottom and fit the pan with a flat roasting rack.
Reserve ½ cup glaze for serving.
Place the ribs on the rack meaty side down and brush with the glaze.
Place the roasting pan back on the middle rack in the oven and broil until beginning to brown, about 3 minutes.
Flip the ribs over, brushing the ribs with glaze every 3 minutes, until the ribs are deep mahogany colour, about 10 minutes. (watch broiler carefully to prevent the ribs from burning).
Transfer the ribs to a cutting board, tent with a foil, and let rest 10 minutes.
Slice between the bones, transfer the ribs to a platter, and brush with reserved glaze.
Sprinkle the scallions on top and serve warm.
