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I just love these Chinese Cantonese stye ribs! They’re also known as “sticky ribs” and are very easy to prepare
Chinese Ribs Cantonese Style
One thing I always order in a Chinese restaurant is the ribs. They’re a real treat.
And since I love ribs of any flavor or country of origin, I make them. A lot.
Granted, they taste better when you get them from the restaurant, however, that may be psychological. My mother always said food tastes better if someone else makes it so…
Anyway, I’ve made yet another version of Chinese ribs. These are really easy too and made with ingredients you probably already have on your shelf.
Oven Roasted Yet Quick
Most of my rib recipes are done very quickly using my Instant Pot.
These ribs roast in the oven. The reason is that the sauce bakes right into them so a quicker method is not the best way to cook them. However, these cook pretty quickly–only about 60 minutes or so.
Oven roasting makes these Cantonese style ribs a year-round treat. But if you want to do them on the outside grill, make sure to use the indirect heat method. This means you cook on the unlit side of the grill. To quickly summarize that, you preheat the grill turning on all the burners. When the interior temperature reaches the desire temperature, you turn off all burners except one. I usually keep the burner on the far left lit and cook on the right side of the grill.
Preparing The Ribs
With any rib recipe, one thing that should definitely be done is removing the silverskin (membrane) from the bone side of the ribs.
If left intact, the membrane will shrink and curl the ribs. This will make them more difficult to cut and slightly unpleasant to eat as well. The membrane also dries giving it a papery texture. Of course you don’t have to remove it, but it’s better if you do.
Canotnese Style Ribs
- 3 lb pork baby back ribs
- 1 tbs ginger fresh grated
- 1 clove garlic crushed
- 2 tbs honey
- 8 tbs hoisin sauce
- 2 tbs soy sauce
- 1/4 tsp dark sesame oil
- Preheat oven to 400 degrees Line a large baking pan with foil or parchment.
- In a large bowl, mix the sauce ingredients.
- Cut the ribs into individual ribs, then place in the bowl and toss until ribs are well coated on all sides.
- Roast for 45-50 minutes until ribs are nicely brown and sauce is sticky.
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I would like a ideo of how to remove the membrane
Judith Hanneman says
Here’s a good one https://www.youtube.com/watch?v=I-RL_f8qdJE