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Home » Pork » Chinese Sticky Ribs

Chinese Sticky Ribs

January 7, 2018 by Judith Hannemann

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Delicious and succulent ribs with a Chinese flair! Easy to make and easier to eat!

If you love great ribs, then you’ll go crazy for these Chinese sticky ribs!

Chinese Sticky Ribs For Chinese New Year

Mark your calendar for February 16! That’s the date of Chinese New Year and this year is year of the dog!  Being a dog lover, I find it very appealing.

I’m planning to have a little celebration at my office that evening and these sticky ribs will be center stage since they are one of my all-time favorites. They’re delicious and very easy so this recipe is a winner on both ends.

Delicious and succulent ribs with a Chinese flair! Easy to make and easier to eat!

Marinate Longer Than Usual

Most marinating times are between 4-12 hours.

These ribs require a bit longer so the full flavor can infuse. One full day, 24 hours, is necessary for that to occur. Less time will produce less flavor. But I would caution that you marinate at least 12 hours if you are pressed for time, so you must take this into account when planning to make these ribs.

On the contrary, longer than 24 hours if perfectly fine, unlike other recipes. These get better as they chill out in the marinade!

Last but not least, you get to use some of that marinade for the glaze. There is no danger in using it, even though the raw meat sat in it because you cook it and reduce it down to a syrup. The heat and subsequent reduction will kill any bacteria that was in it. And this reduction has an amazing flavor too.

Delicious and succulent ribs with a Chinese flair! Easy to make and easier to eat!

Cooking Method

Where most of my rib recipes can use three different cooking methods, there is only one that can be used for this recipe because it produces excellent results. While I tend to use my Instant Pot for the majority of my rib recipes, it really doesn’t work with this one.

The oven-roasting method is the one to use here. If you are lucky enough to have a convection setting in your oven, that’s the way to go on this one. My new range has the choice of “convection bake” and “convection roast.” I used the latter setting and the results were perfect and in slightly less time than a conventional oven setting. However, if you don’t have the convection convenience, then by all means roasting on a conventional setting at the same temp will give you perfect ribs, but it’ll just take a little more time.

The Recipe

 

Delicious and succulent ribs with a Chinese flair! Easy to make and easier to eat!
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Chinese Sticky Ribs

If you love great ribs, then you’ll go crazy for these Chinese sticky ribs!
Prep Time1 d
Cook Time2 hrs
Total Time1 d 2 hrs
Course: Appetizers, Pork
Cuisine: Chinese
Keyword: chinese ribs
Servings: 8
Calories: 746kcal
Author: Judith Hannemann

Ingredients

  • 2 racks about 3-4 lbs each pork baby back ribs

MARINADE

  • 2 cups low-sodium soy sauce
  • 1 1/2 cups sugar
  • 1 cup gin see NOTES
  • 2 tsp grated fresh ginger -OR- 1 tsp ground ginger
  • 6 large cloves garlic crushed
  • 1/4 cup honey

Instructions

  • Remove membrane covering the bones on the back side of the ribs. Cut ribs into 2-rib portions.
  • Mix all marinade ingredients until honey and the sugar is dissolved—you may warm it in the microwave to make this easier, but do not let it boil.
  • Place ribs in a single layer either in a large glass or ceramic dish -OR- in zipper freezer bags. I use the zipper freezer bags because it makes clean up easier. I needed 4 gallon-sized bags to do these ribs. You may need more or less depending on the size of the rack(s).
  • Pour marinade over ribs -OR- divide it equally in each bag. Place in the refrigerator for 24 hours, turning once during the marinating time.
  • Preheat oven to 325 degrees F. Line a large baking sheet with foil or parchment. Lay ribs, bone side down on the pan. Reserve 1 cup of the marinade; discard the rest.
  • Roast ribs for 1 1/2 - 2 hours.
  • While the ribs are roasting, pour the marinade into a small saucepan and reduce until it’s slightly syrupy over medium heat; set aside.
  • When the ribs are almost done, brush them with the reduced marinade, turn the oven up to 400 degrees F until the marinade on the ribs begins to bubble--about 10 minutes.
  • Serve immediately.

Notes

Gin may be omitted and replaced by chicken stock (although they won't be as tasty)

Nutrition

Serving: 1serving | Calories: 746kcal | Carbohydrates: 52g | Protein: 21g | Fat: 43g | Saturated Fat: 19g | Cholesterol: 94mg | Sodium: 2196mg | Potassium: 365mg | Fiber: 1g | Sugar: 47g | Vitamin C: 1mg | Calcium: 34mg | Iron: 3mg
Tried this recipe?Mention @midnitebaker or tag #midnitebaker!
Delicious and succulent ribs with a Chinese flair! Easy to make and easier to eat!
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Filed Under: Appetizers, Pork Tagged With: chinese food, pork, ribs

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Comments

  1. Donna says

    January 7, 2018 at 6:57 pm

    I love your recipes. it would be great if I could print out on a 3×5 or 4×6. It would save so much time. I hand write everything!

    • Judith Hanneman says

      January 7, 2018 at 7:14 pm

      Thanks Donna–you should be able to do that with the printing–when you click on print, it *should* give you that option. Please let me know.

  2. Tony says

    January 8, 2018 at 12:08 am

    Chinese Cooking and Gin, what an odd combo

    • Judith Hanneman says

      January 8, 2018 at 12:28 am

      But a good one. Try it.

  3. Elizabeth J Simpson says

    January 8, 2018 at 8:17 pm

    I am allergic to gin. Can I use Chinese Rice Wine instead?

    • Judith Hanneman says

      January 8, 2018 at 9:41 pm

      Definitely!!! I only gave the non-alcoholic option for those who don’t use alcohol of any kind.

  4. Donna wright says

    January 13, 2018 at 9:15 pm

    Can these be frozen I marinated two racks and my company fell through for dinner leaving only two of us for supper . We certainly can’t eat them all ourselves . Lol I’m excited to try them tonight .

    • Judith Hanneman says

      January 13, 2018 at 11:24 pm

      I’m pretty sure they can, but I’d partially cook them first. That’s a bummer about your company–had that happen to me too.

  5. Claudia Lamascolo says

    January 17, 2018 at 2:33 am

    absolutely mouth watering!
    Claudia Lamascolo recently posted…Triple Chocolate Fudge BrowniesMy Profile

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