Sticky Asian Pork Ribs Recipe

Name: Sticky Asian Pork Ribs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 pounds pork ribs; kosher salt As needed; 1 bottle Shaoxing wine; 1 galangal 3-inch knob, peeled and sliced; 2 inches ginger knob, peeled and sliced; 6 cloves garlic crushed; 3 star anise; 1 cinnamon stick; 6 kaffir lime leaves; 1 cup soy sauce; rice flour As needed; shallots As needed crispy; green onions As needed, thinly sliced; 1 cup palm sugar; 2 cups coconut juice young; 1/4 cup fish sauce; 1/4 cup lime juice

Servings: persons

10 pounds pork ribs
kosher salt As needed
1 bottle Shaoxing wine
1 galangal 3-inch knob, peeled and sliced
2 inches ginger knob, peeled and sliced
6 cloves garlic crushed
3 star anise
1 cinnamon stick
6 kaffir lime leaves
1 cup soy sauce
rice flour As needed
shallots As needed crispy
green onions As needed, thinly sliced
1 cup palm sugar
2 cups coconut juice young
1/4 cup fish sauce
1/4 cup lime juice

1
1. Using a saw or cleaver, cut the pork ribs into 1 1/2-inch long segments. Season the ribs with salt and place them in a large rondeau with the Shaoxing, galangal, ginger, star anise, cinnamon, kaffir leaves and soy sauce. Add enough water to just barely cover the ribs and bring to a boil. Reduce to a simmer and cook for 2 hours until tender. Pull the ribs from the braising liquid and cool completely
2
2. For the Caramel Sauce: Melt the palm sugar in a saucepot with a small amount of water. Bring the mixture to a boil and continue to cook until deeply caramelized, watching carefully towards the end of cooking to avoid scorching. Remove the pot from the heat and add the young coconut juice - careful the mixture may sputter. Whisk to combine and season with fish sauce and lime juice. Taste and re-season as needed
3
3. Toss the cooled ribs in enough rice flour to lightly coat. Flash fry the ribs in 375u00b0F oil for 30 seconds. Heat a wok and when wisps of smoke begin to appear, place one batch of ribs (approximately 3 cups) into the wok with a small amount of caramel sauce. Toss to coat fully. Repeat with the remaining batches of ribs

3128

kcal

Calories

160

Fat

102

Carbs

315

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: 10 pounds pork ribs, kosher salt As needed, 1 bottle Shaoxing wine, 1 galangal 3-inch knob, peeled and sliced, and more.

Yes, Sticky Asian Pork Ribs falls under the Seafood 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.

That's it — enjoy your meal!

Sticky Asian Pork Ribs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions