Sticky Ribs
Published: July 3, 2020, by Ivan
Just typing Chinese Style Sticky Ribs makes my mouth water. I used to frequent a local Chinese restaurant during my food vendor days that served sticky ribs. I would go there once a week and only order this item on steamed rice. The ribs had a light crispy bark that really elevated the sweet sticky sauce. I loved it, and I had to learn how to make it. It’s great as an appetizer or an entree.
The best tasting protein is close to the bone and is always brined, marinated, cured, smoked, or aged. They all have two things in common. They all make the protein fall-apart tender and add tons of flavor with every bite. I am going to bring these ribs. It is easy to do, so let’s get started.
RIBS INGREDIENTS
2 lbs Pork Ribs
2 Tbsp Sugar
1/2 Star Anise
1 tsp Pepper Corns
1 Tbsp Garlic (chopped)
1 Tbsp Ginger (chopped)
1 Tbsp Soy Sauce
1 Tbsp White Vinegar
Water as needed
STICKY SAUCE
1 Tbsp Vegetable Oil
1 Tbsp Ginger (chopped)
1-1/2 Tbsp Planters Peanuts (crushed)
1/4 Cup White Wine or Chicken Broth
1 Tbsp Ginger (chopped)
1/2 tsp Sesame Oil
1-1/2 tsp Low Sodium Soy Sauce
2 tsp Hoisen Sauce
2 tsp White Vinegar
2 tsp Honey
Chopped Green Onion (Scallion) as garnish.
How to make Sticky Ribs
1. Rinse the cut ribs to remove any bone splinters from the butcher. Place the ribs into your brining container. I am using a tall jar since it uses less space in the refrigerator. Pour enough water into the container to cover the ribs, then pour that water into a large measuring cup.
2. The liquid you pour will determine how much brining fluid you will need. My brine is based on proportions. This helps me duplicate this brine no matter how much meat I am bringing. In our case, I will need a little over 1½ cups of brining fluid.
3. Discard the water in the measuring cup. Add 2 Tbsp sugar to the measuring cup. Add 2 leaves star anise, 1 tsp peppercorns, 1 Tbsp soy sauce, 1 Tbsp white vinegar, and fill the rest of the measuring cup up to 1½ cups water. Stir the mixture, then microwave the brining liquid on High Power for 1-2 minutes. We want the water hot enough that the spices release their oils, and the sugar dissolves. Stir the brining liquid to mix all the spices.
4. Allow the brining liquid to cool. Once the brining liquid is cool, then chill the brining fluid further in a cold water bath with ice cubes. The brine must be cold when we pour it into the pork brining container.
5. Refrigerate the brine and pork ribs for 12-24 hours.
6. Remove the pork to a draining rack after the pork has had time to brine and prepare your seasonings and sauces for the cooking process.
7. The last time I made Sticky Ribs, I shallow fried the ribs in vegetable oil until the ribs had crispy edges. This time I am browning the ribs with a little bacon fat and then baking them in an infrared convection oven. Brown the ribs with a little oil on all sides in a frying pan heated on 1/3 power on your electric stove.
8. Once the ribs are browned, then bake the ribs in an infrared convection oven on a medium rack at 400ºF for 5-8 minutes on each side or until fully cooked. If you use a conventional oven, then preheated oven at 425ºF, then bake the ribs on a baking tray with tinfoil and a little oil on a middle rack for 15-18 minutes or until fully cooked. Either method will work for cooking the ribs. Taste one of the cooked ribs so you can adjust your sauce. My ribs came out tender and crispy on the outside and mildly sweet. Perfect. Cover the ribs to keep them warm.
9. Set your electric stove to1/3 power to make the sticky sauce. In a second small frying pan, toast 1 Tbsp chopped garlic and 1½ tsp crushed Planters Peanuts. Toast both until the garlic turns golden brown.
10. Deglaze the pan you used to fry the ribs with 1/4 cup wine white or chicken broth. Add 1 Tbsp chopped ginger, 1/2 tsp sesame oil, 1½ tsp low sodium soy sauce, 2 tsp hoisin sauce, 2 tsp white vinegar, and 2 tsp honey. Stir the mixture and allow the sauce to thicken.
11. Add the toasted garlic and peanuts to the sauce.
12. Place the hot ribs into the sauce and coat the ribs thoroughly. The sauce should be slightly thin but will thicken further as it cools. Turn the power down to a low simmer and cover the pan until service. Check the sauce frequently to make sure the sauce doesn’t become thick or burns. If it does get too thick, then add 1 tsp water or chicken broth.
Plating: Garnish with chopped green onion (scallion.) Serve the remaining sauce in a bowl tableside.
Thanks for stopping by. I hope you enjoy your own Sticky Ribs. Remember to share your recipes.
Until next time. Adios…Beef
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