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Chinese Sticky Ribs

From

February/March 2007

Chinese Sticky Ribs

The worst of the Chinese Sticky Ribs recipes that we tried produced greasy, dry ribs with hardly any meat on their bones. We wanted a Chinese Sticky Ribs recipe that gave us spicy, moist, and tender meat. Hot red pepper jelly made a great base for our glaze—it’s thickened with pectin so it really sticks to the ribs, and it contains sugar, which promotes caramelization. Oven braising proved to be the best cooking method for our recipe. Slowly cooked in a flavorful sauce, our Chinese Sticky Ribs were tender, most of the fat had rendered out, and the Asian flavors in the braising liquid permeated the meat.

Serves 6

Regular full-size spareribs will not work in this recipe; they are too large and fatty. Hoisin sauce can be found in the international aisle of your supermarket. Use a vegetable peeler to remove wide strips of orange peel. For tips on removing the membrane from the ribs as directed in step 1, see related quick tip.

Ingredients

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