CHINESE STICKY RIBS
Steps:
- 1. For the ribs: Adjust oven rack to middle position and heat oven to 350 degrees. With tip of paring knife, loosen membrane on underside of each rack of ribs. Grab membrane with paper towel and pull it off slowly in single piece. Combine remaining ingredients in large roasting pan. Add spareribs to pan, turning to coat both sides, and arrange meaty side down. Cover pan tightly with foil and cook until just tender, 2 1/2 to 3 hours. Transfer ribs to large plate. 2. For the glaze: Strain 3 cups cooking liquid from roasting pan into large nonstick skillet (do not wash roasting pan) and discard solids and remaining liquid. Using wide spoon, skim fat from liquid. Stir in jelly and vinegar. Bring to simmer over medium-high heat and cook until syrupy and reduced to 2 cups, 15 to 20 minutes. Off heat, stir in cilantro and cayenne. 3. Heat broiler (do not raise oven rack). Pour enough water into roasting pan to cover bottom and fit pan with flat roasting rack. Reserve 1/2 cup glaze for serving. Arrange ribs on rack meaty side down and brush with glaze. Place roasting pan back on middle rack in oven and broil until beginning to brown, 2 to 4 minutes. Flip ribs over, brush with more glaze, then broil, brushing ribs with glaze every 2 to 4 minutes, until ribs are deep mahogany color, 9 to 12 minutes (watch broiler carefully). Transfer ribs to cutting board, tent with foil, and let rest 10 minutes. Slice between bones, transfer ribs to platter, and brush with reserved glaze. Sprinkle with scallions. Serve. Make Ahead: The ribs and glaze can be prepared through step 2 up to 2 days in advance. Wrap the ribs tightly in foil and refrigerate. Transfer glaze to microwave-safe bowl, cover, and refrigerate. Before serving, allow ribs to stand at room temperature for 1 hour. Heat glaze in microwave on high power until warm, about 1 minute. Proceed with step 3 as directed.
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Robina Qaim
[email protected]These ribs were delicious! The sauce was perfect and the ribs were cooked to perfection.
Donall Kennan
[email protected]I'm not a huge fan of ribs, but these were really good! The meat was tender and the sauce was flavorful.
Mamsy Marota
[email protected]These ribs were so easy to make and they turned out so good! I will definitely be making them again.
Muhammad Kaahif
[email protected]The ribs were a little dry, but the sauce was delicious.
Sk Aliraj
[email protected]These ribs were amazing! I will definitely be making them again.
Shehzadhussain Shehzadhussain
[email protected]I would have liked the ribs to be more tender, but overall they were pretty good.
Bella Bejarano
[email protected]These ribs were a little too sticky for my taste, but they were still good.
Malik Ayesha
[email protected]I'm definitely adding this recipe to my regular rotation.
Michael Hermanus Cordier
[email protected]These ribs are so good, I could eat them every day!
A Raj
[email protected]I followed the recipe exactly and the ribs came out perfect! My family loved them.
Boss Daka
[email protected]These ribs were a huge disappointment. The sauce was way too sweet and the ribs were tough.
Tenzin Jamtsho
[email protected]Meh. I've had better.
Oriyomi tunde
[email protected]Not bad! The ribs were a little dry, but the sauce was delicious.
Nancy Gallegos
[email protected]These ribs were easy to make and turned out great! I used a slow cooker, which made them even more fall-apart tender.
Kidd Pluto
[email protected]I'm not usually a fan of ribs, but these were amazing! The meat was so juicy and flavorful, and the sauce was just the right amount of sticky.
imranbutt imranbutt
[email protected]These sticky ribs were a hit at my last dinner party! The sauce was perfectly balanced and the ribs were so tender they fell off the bone. I'll definitely be making these again.