Chinese Sticky Ribs Recipe

Name: Chinese Sticky Ribs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Ribs; 2 pork rib racks, preferably Baby Back Ribs (2.5-3.5 lbs each); 1 cup hoisin sauce; 1 cup sugar; 1/2 cup soy sauce; 1/2 cup dry sherry; ginger, peeled and sliced into rounds; 6 garlic cloves, smashed; 1 slice of peel from 1 orange; 1 1/2 teaspoons cayenne pepper; 30 sprigs cilantro, stems (reserve leaves for glaze); 8 scallions, white parts cut into 1 inch pieces (reserve green parts for garnish); Glaze; 1 (10 ounce) jar hot red pepper jelly; 1/2 cup cider vinegar; 1/4 cup minced fresh cilantro leaves; 1/4 teaspoon cayenne pepper; minced scallion top

Servings: persons

Ribs
2 pork rib racks, preferably Baby Back Ribs (2.5-3.5 lbs each)
1 cup hoisin sauce
1 cup sugar
1/2 cup soy sauce
1/2 cup dry sherry
ginger, peeled and sliced into rounds
6 garlic cloves, smashed
1 slice of peel from 1 orange
1 1/2 teaspoons cayenne pepper
30 sprigs cilantro, stems (reserve leaves for glaze)
8 scallions, white parts cut into 1 inch pieces (reserve green parts for garnish)
Glaze
1 (10 ounce) jar hot red pepper jelly
1/2 cup cider vinegar
1/4 cup minced fresh cilantro leaves
1/4 teaspoon cayenne pepper
minced scallion top

1
For the Ribs: Adjust oven rach to middle position and heat oven to 250 degrees. With tip of paring knife, loosen membrane on underside of each rach of ribs. Grab membrane with paper towel and pull it off slowly in a single piece. Combine remaining ingredients in a large roasting pan. Add ribs to pan, turning to coat both sides, and arrange meaty side down. Cover pan tightly with foil and cook until just tender, 2.5-3 hours Transfer ribs to a large plate.
2
For the Glaze: Strain 3 cups cooking liquid from roasting pan into large nonstick skillet, and discard solids and remaining liquid. Do not wash roasting pan. Using wide spoon, skim fat from liquid. Stir in jelly and vinegar. Bring to simmer over medium high heat and cook until syrupy and reduced to 2 cups, about 15-20 minutes. Off heat, stir in cilantro and cayenne.
3
Heat broiler (do not raise oven rack). Pour enough water into roasting pan to cover bottom and fit pan with a flat roasting rack. Reserve 1/2 cup glaze for serving. Arrange ribs on rack meaty side down and brush with glaze. Place roasting pan back on middle rack in oven and broil until beginning to brown, 2-4 minutes. Flip ribs over, brush with more glaze, then broil, brusing ribs with glaze every 2-4 minutes until ribs are deep mahogany color, 9-12 minutes. Transfer ribs to cutting board, tent with foil and let rest 10 minutes. Slice between bones, transfer ribs to platter, brush with reserved glaze. Sprinkle with scallions. Serve.

583

kcal

Calories

Fat

106

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: Ribs, 2 pork rib racks, preferably Baby Back Ribs (2.5-3.5 lbs each), 1 cup hoisin sauce, 1 cup sugar, and more.

Yes, Chinese Sticky Ribs falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chinese Sticky Ribs

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