↞ recipe box start page
Category: Ribs
Prep Time: Cook Time: Total Time:
Ribs
2 racks pork ribs (2 1/2 to 3 1/2 lbs each), preferably St. Louis cut or baby back ribs (Regular full-size spareribs will not work in this recipe; they are too large and fatty)
1 cup hoisin sauce and sugar
1/2 cup soy sauce and dry sherry
1 (6 inch) piece ginger , peeled and sliced into rounds
6 garlic cloves, smashed
Strips of orange peel from 1 orange
1 1/2 tsp cayenne pepper
30 sprigs fresh cilantro leaves, stems chopped coarse (reserve leaves for glaze)
8 scallions, white parts cut into 1 inch pieces (reserve green parts for garnish)
Glaze
1 (10-oz) jar hot red pepper jelly (see related tasting)
1/2 cup cider vinegar
1/4 cup minced fresh cilantro leaves
1/4 tsp cayenne pepper
Minced scallion greens
For the ribs: Adjust oven rack to middle position and heat oven to 350 degrees. With tip of paring knife, loosen membrane on underside of each rack of ribs. Grab membrane with paper towel and pull it off slowly in single piece. Combine remaining ingredients in large roasting pan. Add spareribs to pan, turning to coat both sides, and arrange meaty side down. Cover pan tightly with foil and cook until just tender, 2 1/2 to 3 hours. Transfer ribs to large plate.
For the glaze: Strain 3 cups cooking liquid from roasting pan into large nonstick skillet (do not wash roasting pan) and discard solids and remaining liquid. 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, 15 to 20 minutes. Off heat, stir in cilantro and cayenne.
Heat broiler (do not raise oven rack). Pour enough water into roasting pan to cover bottom and fit pan with 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 to 4 minutes. Flip ribs over, brush with more glaze, then broil, brushing ribs with glaze every 2 to 4 minutes, until ribs are deep mahogany color, 9 to 12 minutes (watch broiler carefully). Transfer ribs to cutting board, tent with foil, and let rest 10 minutes. Slice between bones, transfer ribs to platter, and brush with reserved glaze. Sprinkle with scallions. Serve.
Make Ahead: The ribs and glaze can be prepared through step 2 up to 2 days in advance. Wrap the ribs tightly in foil and refrigerate. Transfer glaze to microwave-safe bowl, cover, and refrigerate. Before serving, allow ribs to stand at room temperature for 1 hour. Heat glaze in microwave on high power until warm, about 1 minute. Proceed with step 3 as directed.
view more member recipes
CHINESE STICKY RIBS
Category: Ribs
Prep Time: Cook Time: Total Time:
Ribs
2 racks pork ribs (2 1/2 to 3 1/2 lbs each), preferably St. Louis cut or baby back ribs (Regular full-size spareribs will not work in this recipe; they are too large and fatty)
1 cup hoisin sauce and sugar
1/2 cup soy sauce and dry sherry
1 (6 inch) piece ginger , peeled and sliced into rounds
6 garlic cloves, smashed
Strips of orange peel from 1 orange
1 1/2 tsp cayenne pepper
30 sprigs fresh cilantro leaves, stems chopped coarse (reserve leaves for glaze)
8 scallions, white parts cut into 1 inch pieces (reserve green parts for garnish)
Glaze
1 (10-oz) jar hot red pepper jelly (see related tasting)
1/2 cup cider vinegar
1/4 cup minced fresh cilantro leaves
1/4 tsp cayenne pepper
Minced scallion greens
For the ribs: Adjust oven rack to middle position and heat oven to 350 degrees. With tip of paring knife, loosen membrane on underside of each rack of ribs. Grab membrane with paper towel and pull it off slowly in single piece. Combine remaining ingredients in large roasting pan. Add spareribs to pan, turning to coat both sides, and arrange meaty side down. Cover pan tightly with foil and cook until just tender, 2 1/2 to 3 hours. Transfer ribs to large plate.
For the glaze: Strain 3 cups cooking liquid from roasting pan into large nonstick skillet (do not wash roasting pan) and discard solids and remaining liquid. 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, 15 to 20 minutes. Off heat, stir in cilantro and cayenne.
Heat broiler (do not raise oven rack). Pour enough water into roasting pan to cover bottom and fit pan with 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 to 4 minutes. Flip ribs over, brush with more glaze, then broil, brushing ribs with glaze every 2 to 4 minutes, until ribs are deep mahogany color, 9 to 12 minutes (watch broiler carefully). Transfer ribs to cutting board, tent with foil, and let rest 10 minutes. Slice between bones, transfer ribs to platter, and brush with reserved glaze. Sprinkle with scallions. Serve.
Make Ahead: The ribs and glaze can be prepared through step 2 up to 2 days in advance. Wrap the ribs tightly in foil and refrigerate. Transfer glaze to microwave-safe bowl, cover, and refrigerate. Before serving, allow ribs to stand at room temperature for 1 hour. Heat glaze in microwave on high power until warm, about 1 minute. Proceed with step 3 as directed.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
*sticky Chinese Chicken Wings*
by sgre52160
1 cup soy sauce, dry red wine and sugar 4 clove garlic, crushed 4 tsp grated fresh ginger 8 lbs chicken wings, bony wing tips cut off and disjointed, or 6 lbs. chicken drummettes Spray the insid
by sgre52160
1 cup soy sauce, dry red wine and sugar 4 clove garlic, crushed 4 tsp grated fresh ginger 8 lbs chicken wings, bony wing tips cut off and disjointed, or 6 lbs. chicken drummettes Spray the insid
Sticky Ribs
by sgre52160
1/2 cup brown sugar 2 tsp seasoning salt 1 tbsp pepper 1 rack baby back ribs, skinned 1 cup apple juice 1/2 cup favorite BBQ sauce, or more to taste 1/8 – 1/4 cup hone, to taste In a small
by sgre52160
1/2 cup brown sugar 2 tsp seasoning salt 1 tbsp pepper 1 rack baby back ribs, skinned 1 cup apple juice 1/2 cup favorite BBQ sauce, or more to taste 1/8 – 1/4 cup hone, to taste In a small
Mos Sticky Ribs
by ICOOK2
2 1/4 lbs baby back ribs salt and freshly ground pepper garlic, granulated for sprinkling olive oil, for drizzling 1 Tbsp whole cloves 1 12-ounce bottle of lager 1 cup peach or apricot jam 3 Tb
by ICOOK2
2 1/4 lbs baby back ribs salt and freshly ground pepper garlic, granulated for sprinkling olive oil, for drizzling 1 Tbsp whole cloves 1 12-ounce bottle of lager 1 cup peach or apricot jam 3 Tb
Sticky Ribs
by sgre52160
1 cup favorite barbecue sauce 2 tbsp packed brown sugar 1 tbsp soy sauce and onion powder 4 clove garlic, minced 1/4 cup vegetable oil 1 tbsp salt 1 tsp pepper 2 1/2 lbs baby bake ribs, cut int
by sgre52160
1 cup favorite barbecue sauce 2 tbsp packed brown sugar 1 tbsp soy sauce and onion powder 4 clove garlic, minced 1/4 cup vegetable oil 1 tbsp salt 1 tsp pepper 2 1/2 lbs baby bake ribs, cut int
Barbecued Sticky Ribs
by sgre52160
3/4 tsp garlic powder 1 tsp salt 1/2 tsp pepper 4 lbs pork spareribs Sauce: 1 can condensed tomato soup, undiluted 1 small onion, chopped 1 cup water 1/2 cup light corn syrup 1/2 c
by sgre52160
3/4 tsp garlic powder 1 tsp salt 1/2 tsp pepper 4 lbs pork spareribs Sauce: 1 can condensed tomato soup, undiluted 1 small onion, chopped 1 cup water 1/2 cup light corn syrup 1/2 c
view more member recipes
related CDKitchen recipes
Chinese Oven Spareribs
Best Oven Ribs
Sweet And Saucy Ribs
Big Easy Cajun Ribs
Chinese Ribs And Rib Sauce
Chinese BBQ Ribs
Chinese Black Bean Country Ribs
Blackberry BBQ Ribs
Chinese-Style Red Cooked Short Ribs
Sticky Molasses-Balsamic Spare Ribs
Recipe Quick Jump