Chinese Sticky Ribs
When done right, these ribs are tender, meaty, and sweet. But, just as often, they turn out tough, greasy, and saccharine.
Why This Recipe Works
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.
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