Sticky Asian Ribs

Name: Sticky Asian Ribs
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: Asian, Chinese
Ingredients: 2 lbs baby back ribs (1 slab); 2 tbsp neutral oil; 1 medium shallot (minced); 5 cloves garlic (minced); 1 tbsp ginger (minced); 2 bay leaves; 1 cinnamon stick; 4 dried red chilis; 2 tbsp shaoxing wine; 2 tbsp light soy sauce (low sodium); 2 tbsp dark soy sauce; 1 tbsp oyster sauce; 1 tbsp hoisin sauce; 2 tbsp brown sugar; 2 tbsp rice vinegar; 2 cups water (just enough to cover ribs)

6 steps

Prep:15minCook:1h

These Sticky Asian Ribs are so flavorful and easy to make at home! The meat is so tender and delicious - perfect for a meal where you want to "set it and forget it"!

Updated at: Fri, 06 Dec 2024 09:45:42 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories709 kcal (35%)

Total Fat40.7 g (58%)

Carbs30.2 g (12%)

Sugars14.5 g (16%)

Protein51.9 g (104%)

Sodium2507.9 mg (125%)

Fiber6.1 g (22%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

2 lbsbaby back ribs

2 Tbspneutral oil

1 Tbspginger minced

2bay leaves

1cinnamon stick

4dried red chilis

2 Tbspshaoxing wine

2 Tbsplight soy sauce

low sodium

2 Tbspdark soy sauce

1 Tbspoyster sauce

1 Tbsphoisin sauce

2 Tbspbrown sugar

2 Tbsprice vinegar

2 cupswater

just enough to cover ribs

Instructions

Step 1

Remove silverskin from the rack of ribs, then slice the individual ribs along the bone.

Step 2

In a heavy bottomed pot, heat 2 tbsp of neutral oil over medium high heat. Brown the ribs until golden brown (about 2-3 minutes, flipping occasionally), and remove.

Step 3

In the remaining oil, saute garlic, ginger, and shallot for 30 seconds until fragrant. Add the cinnamon stick, bay leaves, and dried red chilis and fry for another 30 seconds until fragrant.

Step 4

Deglaze with shaoxing wine and use a wooden spoon to scrape up any fond. Then add light soy sauce, dark soy sauce, hoisin sauce, oyster sauce, brown sugar and rice vinegar.

Step 5

Add back the ribs into the pot and add just enough water to cover the ribs. Partially cover with a lid and bring to a simmer over medium high heat. Reduce the heat to medium and braise for 45 minutes until the liquid has mostly evaporated and the ribs are tender but not falling off the bone.

Step 6

Turn the heat to high and continue to reduce the sauce down until a glaze has formed to coat the ribs. Plate and enjoy!

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