Sticky Asian Ribs
These Sticky Asian Ribs are so flavorful and easy to make at home! The meat is so tender and delicious - perfect for a meal where you want to "set it and forget it"!
Servings: 2
Ingredients
- 2 lbs baby back ribs 1 slab
- 2 tbsp neutral oil
- 1 medium shallot minced
- 5 cloves garlic minced
- 1 tbsp ginger minced
- 2 bay leaves
- 1 cinnamon stick
- 4 dried red chilis
- 2 tbsp shaoxing wine
- 2 tbsp light soy sauce low sodium
- 2 tbsp dark soy sauce
- 1 tbsp oyster sauce
- 1 tbsp hoisin sauce
- 2 tbsp brown sugar
- 2 tbsp rice vinegar
- 2 cups water just enough to cover ribs
Instructions
- Remove silverskin from the rack of ribs, then slice the individual ribs along the bone.
- In a heavy bottomed pot, heat 2 tbsp of neutral oil over medium high heat. Brown the ribs until golden brown (about 2-3 minutes, flipping occasionally), and remove.
- In the remaining oil, saute garlic, ginger, and shallot for 30 seconds until fragrant. Add the cinnamon stick, bay leaves, and dried red chilis and fry for another 30 seconds until fragrant.
- Deglaze with shaoxing wine and use a wooden spoon to scrape up any fond. Then add light soy sauce, dark soy sauce, hoisin sauce, oyster sauce, brown sugar and rice vinegar.
- Add back the ribs into the pot and add just enough water to cover the ribs. Partially cover with a lid and bring to a simmer over medium high heat. Reduce the heat to medium and braise for 45 minutes until the liquid has mostly evaporated and the ribs are tender but not falling off the bone.
- Turn the heat to high and continue to reduce the sauce down until a glaze has formed to coat the ribs. Plate and enjoy!
Video
Notes
Remove the Silver Skin - While this may be tedious, I highly recommend removing the silver skin from the back of the ribs. The silver skin will not break down during the braising process, so I try to remove as much as possible before cooking.
Cooking Time Will Vary - The cooking time may vary for the ribs depending on their size. During the braising process, check the ribs every 20 minutes or so with a fork to check their doneness. Once they are fork tender but not fall off the bone, you're ready to reduce the sauce!
Reduce the Sauce - Once the ribs are fork tender, turn the heat up to high and further reduce any liquid until a thick glaze is formed. This will be the amazing sauce that you'll enjoy with the ribs! (Personally the sauce makes the dish for me!)
Storage and Reheating Tips - Store any leftover ribs in an airtight container in the refrigerator for up to 3-4 days. Don't toss the sauce - I like to spoon it over the ribs to enjoy later. Reheat quickly in the microwave.
Nutrition
Calories: 769kcal | Carbohydrates: 25g | Protein: 58g | Fat: 47g | Saturated Fat: 17g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 20g | Trans Fat: 0.4g | Cholesterol: 197mg | Sodium: 1649mg | Potassium: 873mg | Fiber: 2g | Sugar: 15g | Vitamin A: 76IU | Vitamin C: 4mg | Calcium: 154mg | Iron: 3mg
