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.
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.
Ingredients
Directions
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.