Chinese Style Sweet and Succulent Ribs

These Chinese-style barbecue ribs are the perfect balance of sweet, sticky, and tender! Unlike traditional American ribs, which are usually smoked or grilled, these ribs are cooked individually in a stove-top braise, allowing the meat to become tender more quickly. A quick finish in the oven caramelizes the edges while a high-heat reduction transforms the braising liquid into a glossy, sticky glaze that clings to every rib—truly finger-licking good.

Surprisingly easy to make, this recipe is forgiving and flexible. Any extra sauce can be saved and repurposed—try it drizzled over chicken or tofu for another delicious meal!

Photo credit: My daughter’s close friend Ron Capistrano, an accomplished food stylist, took the photo. Ron made them look as good as they taste by sprinkling them with sesame seeds and Thai basil blossoms. You can use your creativity to decorate them on the plate.

Ingredients:

• 1 (6-inch) piece fresh ginger, peeled and sliced thin
• 8 garlic cloves, peeled
• 1 cup Big Island Bees Organic Wilelaiki honey
• 3⁄4 cup hoisin sauce
• 3⁄4 cup soy sauce
• 1⁄2 cup Chinese rice wine or dry sherry
• 1⁄2 cup water
  
• 2 teaspoons five-spice powder
• 1 teaspoon ground white pepper
• 5 - 6 pounds pork spareribs (2 racks, 2 1/2- to 3-pounds each), cut into individual ribs
• 2 tablespoons toasted sesame oil

Directions:

1. Prepare the Braising Liquid: In a food processor, pulse ginger and garlic until finely chopped (10 to 12 pulses). Transfer ginger-garlic mixture to Dutch oven. Add the honey, hoisin, soy sauce, 1⁄2 cup water, rice wine, five-spice powder, and pepper and whisk until combined.
2. Cook the Ribs: Add ribs to the liquid in the Dutch oven and stir to coat (ribs will not be fully submerged). Over high heat, bring to a simmer, then reduce heat to low and cover. Cook covered for 1 1⁄4 hours, stirring occasionally.
3. Strain Braising Liquid and Skim the Fat:  Use tongs to set aside ribs in a large bowl. Strain braising liquid through a fine-mesh strainer set over a large container, pressing on solids to extract as much liquid as possible. Discard solids. Let the strained liquid sit for 10 minutes to allow fat to surface. Using wide and shallow spoon, skim the fat from surface and discard. Meanwhile, heat oven to 425°F with oven rack in middle position.
4. Reduce to a Glaze: Return the braising liquid to the pot and add sesame oil. Bring to a boil over high heat and cook until reduced to 2 1⁄2 cups and the texture is syrupy (16 to 20 minutes).
5. Glaze & Caramelize the Ribs: Line a rimmed baking sheet with aluminum foil and set a wire rack inside. Pour 1⁄2 cup water into the sheet. Transfer half the ribs to the braising liquid in the pot and toss to coat. Arrange those ribs, bone sides up, on the prepared wire rack, letting excess glaze drip off. Roast until edges of ribs start to caramelize, 5 to 7 minutes. Flip ribs and continue to roast until the second side starts to caramelize, 5 to 7 minutes longer.
6. Serve: Transfer ribs to serving platter; repeat process with remaining ribs. Serve either as an appetizer or with rice and vegetables as a main meal.