These Chinese style barbeque ribs come out sweet, succulent, and sticky! Finger licking good! Yum! They were also easy to make, as the recipe is very forgiving. There was extra sauce after the ribs were done, and that can be saved to use for another meal. Try basting it on chicken or tofu, delicious!
This photo inspired me to go out and cook these ribs right away! My daughter’s close friend Ron Capistrano, an accomplished food stylist, posted the photo. My daughter shares her care packages of Big Island Bees honey with Ron and both of them are doing some very creative cooking during their time holed up in their apartments in NYC.
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.
This recipe has definitely made the rounds, as it is that good. It was originally published by America’s Test Kitchen, then made and posted by Los Molcajetes. It eventually got to Ron who posted this gorgeous photo and now from
me to all of you! Let me know if you enjoy it.
Sweet and Succulent Ribs
- 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
- 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
- Pulse ginger and garlic in a food processor until finely chopped, 10 to 12 pulses, scraping down the sides of the bowl as needed. Transfer ginger-garlic mixture to Dutch oven. Add honey; hoisin; soy sauce; 1⁄2 cup water; rice wine; five-spice powder; and pepper and whisk until combined. Add ribs and stir to coat (ribs will not be fully submerged). Bring to simmer over high heat, then reduce heat to low, cover, and cook for 11⁄4 hours, stirring occasionally.
- Adjust oven rack to middle position and heat oven to 425 degrees. Using tongs, transfer ribs to 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 cooking liquid settle for 10 minutes. Using wide, shallow spoon, skim fat from surface and discard.
- Return braising liquid to the pot and add sesame oil. Bring to boil over high heat and cook until syrupy and reduced to 21⁄2 cups, 16 to 20 minutes.
- Set wire rack in an aluminum foil-lined rimmed baking sheet and pour 1⁄2 cup water into the sheet. Transfer half of ribs to pot with braising liquid and toss to coat. Arrange ribs, bone sides up, on prepared 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.
- Transfer ribs to serving platter; repeat process with remaining ribs. Serve either as an appetizer or with rice and vegetables as a main meal.