Name: Sticky Asian Braised Ribs
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 4 lbs Pork Ribs; cut into individuals; Salt and Pepper; to season; Cooking Oil; 7 Cloves of Garlic; sliced; 4 in Knob of Ginger; peeled and sliced; 2 tsp Chili Flakes; 2 tsp Sichuan Peppercorns; ground; 8 Whole Star Anise; 8 tbsp Honey; 1.25 cups Soy Sauce; 4 tbsp Seasoned Rice Vinegar; 2.50 cups Shaoxing Rice Wine; 10 Spring Onions; 3 cups Chicken Stock; 3 tbsp Corn Starch; 1 tbsp Water

AuthorNeal Wentz

0 0DifficultyIntermediate

Sticky and spicy. Tender and tantalizing. These ribs have just the right amount of heat and makes an amazing sauce that you can save for later too.

Yields4 Servings

Prep Time20 minsCook Time1 hr 30 minsTotal Time1 hr 50 mins

4 lbs Pork Ribs; cut into individuals

Salt and Pepper; to season

Cooking Oil

Marinade

7 Cloves of Garlic; sliced

4 in Knob of Ginger; peeled and sliced

2 tsp Chili Flakes

2 tsp Sichuan Peppercorns; groundGives the numbing sensation

8 Whole Star Anise

8 tbsp Honey

1.25 cups Soy Sauce

4 tbsp Seasoned Rice Vinegar

2.50 cups Shaoxing Rice WineMedium-Dry Sherry if you cannot get the Rice Wine

10 Spring OnionsBottoms for Marinade, Tops for Garnish

3 cups Chicken Stock

3 tbsp Corn Starch

1 tbsp Water

Preheat oven to 350°F

Flip ribs over, remove silverskin from the underside of the ribs. SILVERSKIN REMOVAL HOW-TO VIDEO

Cut in between each bone to make individual ribs. Season all sides with salt and pepper.

Heat oil in a metal roasting tray on your stove top. Use 2 burners if it's large.

Brown ribs on each side for 5-10 minutes.

Add garlic, ginger, chili flakes, Sichuan peppercorns, star anise, and honey. Cook for 2-3 minutes.

Deglaze pan with soy sauce, rice wine (or sherry). Bring to a boil and simmer for 1-2 minutes.

Slice white parts of the onions and add to the marinade. Add chicken stock. Bring to a boil.

Place roasting pan (uncovered) in the preheated oven. Cook for 1 hour. Flip ribs at halfway mark.

Remove roasting pan from oven. Transfer ribs to a plate.

Turn burner(s) on high. Mix corn starch and water to make slurry. Pour slurry in and allow to thicken for 10 minutes. Stir occasionally to keep from burning.

Transfer ribs back to sauce. Toss in sauce to heat back up. Slice green tops of the onions for garnish.

Transfer to a serving platter and spoon extra sauce on top. Sprinkle sesame seeds on top for some more garnish.

Goes really well with Bear Kitchen's Four-Cheese and Cauliflower Mac and Cheese

Save the remaining sauce in a jar and use for a quick stir fry in the future.

CategoryDinner, Featured, Handhelds, Lunch, One Pot Meal, Slow CookingCuisineAsianCooking MethodBraising, Pan SearedTags#asianribs, #babybackribs, #porkribs, #sichuan

Ingredients