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Yes, traditional barbecue ribs are really fantastic.  But, you cannot tell me that you look at a sticky, asian-style rib and not want to tear into it.  They are sweet and spicy and sticky and delectable.  I’d been storing away a rack a baby-back pork ribs for a while in the freezer.  I bought a couple of racks when they were on sale at the grocery store, and I’d been saving one back for that specific time when the hub starts whining for ribs.  Last week was just such a day, and we had a fun time looking at recipes and deciding what to make.  We decided on asian sticky ribs.  They were very, very good.  Very sticky, sweet and savory, and with a little bit of nibble to them.  I usually prefer my ribs to be a little bit more fall-off-the-bone, but it was a nice change of pace to nibble on the bones a little.  I highly recommend this recipe as a nice substitute for the traditional rib.

Sticky Pork Ribs Prep time 15 min; Cook time 30 min

3 lbs pork ribs, cut into 1-rib sections
2 inches ginger root, cubed, skin on
1 tbsp peanut oil
Sticky sauce
Green onions, finely sliced
Sauce:
7 tbsp Chinese bbq sauce (recipe follows)
2 tbsp soy sauce
2 tbsp sweet chili sauce
2 cloves garlic, finely chopped
2 tsp fresh ginger root, grated
7 tbsp honey
5 tbsp brown sugar
¼ tsp five spice powder
7 tbsp sherry
Put ribs and pieces of cubed ginger in a large stock pot.  Cover with water.  Bring to a boil on high heat and simmer 15 minutes.  Skim fat from the surface of the water. Remove ribs and drain on a paper towel.
In a large skillet heat peanut oil over high heat.  Brown ribs in batches for 1 minute on each side, or until brown and crispy.  In the same skillet, add all of the sauce ingredients.  Stir until combined and sauce starts to thicken.  Add ribs to the sauce and toss to coat.  Sauté until ribs are completely coated in the sticky sauce.  Remove to a serving platter and sprinkle with green onions.
Chinese bbq sauce – ½ cup sherry, ½ cup hoisin, ½ cup ketchup, 2 tbsp minced fresh ginger, 2 tbsp rice vinegar, 1 tbsp honey, 2 tsps Sriracha, ¼ tsp five spice powder, 1 minced garlic clove