Chinese Sticky Ribs
By America's Test KitchenPublished on November 7, 2011
Yield
Serves 6
Ingredients
Ribs
5 - 7 pounds racks pork ribs (2 total racks), preferably St. Louis cut or baby back ribs1 cup hoisin sauce 1 cup sugar ½ cup soy sauce ½ cup dry sherry 1 (6-inch) piece ginger, peeled and sliced into rounds6 garlic cloves, smashedStrips of orange peel from 1 orange1 ½ teaspoons 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
10 ounces red pepper jelly (1 jar)½ cup cider vinegar ¼ cup minced fresh cilantro leaves ¼ teaspoon cayenne pepper Minced scallion greensBefore You Begin
Regular full-size spareribs will not work in this recipe; they are too large and fatty. Hoisin sauce can be found near other condiments or Chinese ingredients in your supermarket. Use a vegetable peeler to remove wide strips of orange peel. For tips on removing the membrane from the ribs as directed in step 1, see related sidebar.
Instructions
- 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.
Yield
Serves 6Ingredients
Ribs
5 - 7 pounds racks pork ribs (2 total racks), preferably St. Louis cut or baby back ribs
1 cup hoisin sauce
1 cup sugar
½ cup soy sauce
½ cup dry sherry
1 (6-inch) piece ginger, peeled and sliced into rounds
6 garlic cloves, smashed
Strips of orange peel from 1 orange
1 ½ teaspoons 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
10 ounces red pepper jelly (1 jar)
½ cup cider vinegar
¼ cup minced fresh cilantro leaves
¼ teaspoon cayenne pepper
Minced scallion greens
Test Kitchen Techniques
Ingredients
Ribs
5 - 7 pounds racks pork ribs (2 total racks), preferably St. Louis cut or baby back ribs
1 cup hoisin sauce
1 cup sugar
½ cup soy sauce
½ cup dry sherry
1 (6-inch) piece ginger, peeled and sliced into rounds
6 garlic cloves, smashed
Strips of orange peel from 1 orange
1 ½ teaspoons 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
10 ounces red pepper jelly (1 jar)
½ cup cider vinegar
¼ cup minced fresh cilantro leaves
¼ teaspoon cayenne pepper
Minced scallion greens
Test Kitchen Techniques
Ingredients
Ribs
5 - 7 pounds racks pork ribs (2 total racks), preferably St. Louis cut or baby back ribs
1 cup hoisin sauce
1 cup sugar
½ cup soy sauce
½ cup dry sherry
1 (6-inch) piece ginger, peeled and sliced into rounds
6 garlic cloves, smashed
Strips of orange peel from 1 orange
1 ½ teaspoons 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
10 ounces red pepper jelly (1 jar)
½ cup cider vinegar
¼ cup minced fresh cilantro leaves
¼ teaspoon cayenne pepper
Minced scallion greens
Test Kitchen Techniques
Why This Recipe Works
We wanted a Chinese Sticky Ribs recipe that gave us spicy, moist, and tender meat. Hot red pepper jelly made a great base for our glaze—it’s thickened with pectin, so it really sticks to the ribs, and it contains sugar, which promotes caramelization. Oven braising proved to be the best cooking method for our recipe. Slowly cooked in a flavorful sauce, our ribs were tender, most of the fat had rendered out, and the sweet and savory flavors in the braising liquid permeated the meat.
Before You Begin
Regular full-size spareribs will not work in this recipe; they are too large and fatty. Hoisin sauce can be found near other condiments or Chinese ingredients in your supermarket. Use a vegetable peeler to remove wide strips of orange peel. For tips on removing the membrane from the ribs as directed in step 1, see related sidebar.
Instructions
- 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.
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