Sweet and Sticky Asian Ribs
Sweet and Sticky Asian ribs, the meat falls off the bones so tender. The sweetly spiced sauce ensures that the meat has a delicious taste.
Equipment
- roasting pan stove proof
- A conventional oven is used. When using a convection oven (with air fan) decrease the temperature with 30 °F / 20 °C
- Chef's knife
- aluminum foil
Ingredients
Sweet and Sticky Asian Ribs
- 2 tablespoons oil
- 2 ½ pounds spare ribs
- ½ teaspoon salt
- ¼ teaspoon ground white pepper
- 4 cloves garlic sliced thinly
- 2 inch fresh ginger peeled and cut into thin slices (5 cm)
- 1 teaspoon chili flakes
- 1 teaspoon Szechuan peppercorn or ½ teaspoon ground Szechuan pepper
- 4 star anise
- 4 tablespoon honey
- ⅓ cup dark brown sugar
- ⅔ cup soy sauce light or dark
- 2 tablespoon rice vinegar
- 1 ¼ cup Mirin wine
- 3 spring onions cut into small strips
- 1 cup beef stock
- 1 cup ketchup
Garnish
- 2 spring onions cut into small strips
Ingredients you need per step are listed below the step in Italic
Instructions
Sweet and Sticky Asian Ribs
- Preheat the oven to 350 °F (180 °C) or 320 °F (160 °C).
- Brush the roasting pan with oil.2 tablespoons oil
- Sprinkle the spare ribs with salt and pepper and place them in the roasting pan.2 ½ pounds spare ribs, ½ teaspoon salt, ¼ teaspoon ground white pepper
- Put the roasting pan on the gas on medium heat and fry both sides of the ribs until they are golden brown (but not yet cooked). This will take about 10 minutes. Turn around halfway.
- Divide the garlic and ginger slices, the chili flakes, Sichuan pepper, star anise, and honey over the roasting tray and fry for 2 minutes over medium-high heat.4 cloves garlic, 2 inch fresh ginger, 1 teaspoon chili flakes, 1 teaspoon Szechuan peppercorn, 4 star anise, 4 tablespoon honey
- Pour the soy sauce, rice vinegar, and mirin into the roasting pan, add the brown sugar and bring to a boil. Let it cook for one more minute.⅓ cup dark brown sugar, ⅔ cup soy sauce, 2 tablespoon rice vinegar, 1 ¼ cup Mirin wine
- Add tomato ketchup, spring onions, and stock, stir everything, and put in the oven.3 spring onions, 1 cup ketchup, 1 cup beef stock
- Bake for 30 minutes and remove from the oven. Check if the ribs are done (see tips); otherwise, extend the baking time by 5 minutes and check again.
- Remove the ribs from the sauce and place them on a plate. Cover with aluminum foil to keep them warm.
- Place the roasting pan over high heat and cook for about 10 minutes until the sauce becomes thick and sticky.
- Remove the star anise.
- Place the spare ribs back in the roasting pan and cover completely with the sticky glaze to get sweet and sticky Asian ribs.
To serve
- Sprinkle with extra spring onion and serve.2 spring onions
NOTES
1. Szechuan pepper - is used in part of Asian cuisine. You'll find it at an Asian Supermarket.
2. Check Ribs are done - The ribs are done when the internal temperature is between 190 - 200 °F (88 - 93 °C). Therefore, prick a meat thermometer in the thickest part of the meat, but make sure it doesn't touch a bone. If the ribs aren't done yet, extend the baking time by 5 minutes and check again.
3. Spices -By frying the herbs (chili flakes, garlic, ginger, star anise, and Sichuan peppercorn), the flavors of the herbs are released, and the sticky ribs get more taste.
4. - Sear the meat and reduce the sauce - Place the roasting pan, if it is suitable for it, on the stove and bring to a boil. If this is not possible, roast the meat in a frying pan before placing it in the roasting pan.
To reduce the sauce, pour the contents of the roasting pan into a wide pan and bring to a boil. Using a wide pan will help the sauce cook faster.
You need about 10 minutes until the sauce has thickened enough. You can check this by stirring the sauce with a wooden spoon. Draw a line through the sauce with your finger. The sauce has thickened enough if it remains visible for a while (so it does not close immediately).
5. - Oven Temperature
When you use a conventional oven, set the temperature to, 350 °F (180 °C). In a convection oven, 320 °F (160 °C) is sufficient.
6. - Storage
- Refrigerator - Quickly cool the sweet and sticky ribs. You can keep the spare ribs covered in the fridge for up to two days.
- Freezer - Allow the meat to cool quickly and place it in an airtight freezer box or bag and freeze. This keeps it good for up to 4 months. Then, let thaw in the refrigerator.
- Reheat - Place the garlic honey spare ribs in an oven dish and cover with aluminum foil. Bake them for 20 minutes at 340 °F (170 °C).
Nutrition
Calories: 972kcal | Carbohydrates: 90g | Protein: 38g | Fat: 54g | Saturated Fat: 16g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 22g | Trans Fat: 0.5g | Cholesterol: 159mg | Sodium: 3911mg | Fiber: 2g | Sugar: 68g | Vitamin A: 616IU | Vitamin C: 7mg | Iron: 4mg
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