Chinese-Style Honey Hoisin Sticky Ribs
Author Notes: You could use almost any rib here for this recipe although probably not short ribs. I think beef ribs would be great, as far as pork goes you could use baby backs, spare, or St. Louis style.
Author Notes: You could use almost any rib here for this recipe although probably not short ribs. I think beef ribs would be great, as far as pork goes you could use baby backs, spare, or St. Louis style.
- 2 tablespoons oyster sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon rice wine vinegar
- 1 teaspoon sriracha sauce
- 1 rack baby back ribs cut in half
- 1 onion peeled and quartered1
- 1 carrot sliced into disks
- 1 1-inch piece ginger sliced
- 1 head garlic sliced across the top
- 1 cup tamari
- 2 teaspoons tamari soy sauce
- Carbohydrate 27.8760333376793 g
- Cholesterol 551.604 mg
- Fat 161.353836666718 g
- Fiber 3.51583334231248 g
- Protein 124.415076675165 g
- Saturated Fat 59.5596713333382 g
- Serving Size 1 1 Serving (947g)
- Sodium 7804.88500453878 mg
- Sugar 24.3601999953668 g
- Trans Fat 15.3706106666877 g
- Calories 2090 calories
Step-by-step
- Place the ribs into the bottom of a snug, heavy bottomed pot (make sure you have a lid for the pot, be it an actual lid, sheet tray, or pizza pan).
- Add the rest of the ingredients, then add water to cover the ribs by 1 inch.
- Place the pot over medium high heat and bring the liquid to a boil.
- Once it has come to a boil, reduce the heat to low, put the lid on, and simmer the ribs until they are tender, about 1 1/2 to 2 hours. The meat should shrink on the rib bones, and the actual bones should have revealed themselves by 3/8 to 1/2 an inch.
- You can test for tenderness by slicing a sliver from an end and taste. It should have some tooth but still be tender.
- Remove the ribs from the pot and discard the braising liquid. You can make a soup from the liquid, or freeze it for the next time you want to make an Asian red cooked dish. (If you plan to cook the ribs later in the week, you can let the ribs cool right in the pot, then place the whole thing into the fridge until you are ready to finish the ribs in the oven.)
- In a small bowl combine the hoisin, oyster, soy, sriracha, vinegar, and honey.
- Whisk to combine.
- When you are ready to finish cooking the ribs, heat the oven to 450 degrees F.
- Place the ribs onto a sheet tray lined with foil for easy clean-up.
- Using a grill brush, paint both sides of the ribs with a light coating of the sauce.
- Keep coating the ribs with the sauce until they take on a lacquer quality, then bake them until they start to darken and caramelize.
- Remove the ribs from the oven and cut them into pieces.
- To serve, sprinkle with sesame seeds and garnish with green onion.
My Delicious Journey with Chinese-Style Honey Hoisin Sticky Ribs
As a busy professional, finding time to cook delicious and satisfying meals can be a challenge. I crave flavorful dishes that don't require hours in the kitchen, and these Chinese-Style Honey Hoisin Sticky Ribs fit the bill perfectly. The rich, sticky glaze is unbelievably addictive, and the tender ribs practically melt in your mouth. This recipe has become a staple in my weeknight dinner rotation, a delightful escape from takeout menus and a source of pride when I effortlessly impress guests.
The initial braising process is surprisingly straightforward. I simply toss everything into a pot, let it simmer, and then tend to other tasks. The aroma wafting from the kitchen during this stage is absolutely divine, a fragrant promise of the deliciousness to come. The beauty of this recipe lies in its flexibility. I’ve experimented with different cuts of ribs—baby backs are my favorite for their tenderness—and the results have always been exceptional. The sauce is the star of the show, a harmonious blend of sweet, savory, and spicy notes. The balance of hoisin, oyster sauce, and sriracha creates a complex flavor profile that keeps me coming back for more.
What I love most about this recipe is how it effortlessly transitions from a simple weeknight dinner to a crowd-pleasing centerpiece for gatherings. It's impressive without being intimidating, easy enough for a busy week but elegant enough for a weekend celebration. The process of painting the ribs with the glaze before baking is oddly satisfying, almost meditative. It’s a chance to connect with the cooking process and anticipate the mouth-watering results. The finished ribs are a visual masterpiece— glistening, caramelized, and irresistible.
I often find myself adapting this recipe to suit my mood or available ingredients. Sometimes, I add a sprinkle of toasted sesame seeds for extra crunch, or a dash of fresh ginger for a zesty kick. The beauty of cooking is in the experimentation, and this recipe lends itself wonderfully to creative adjustments. The end result is consistently delightful, a testament to the magic of simple, high-quality ingredients and a well-crafted sauce. I encourage you to try it, to embrace the delicious journey, and to discover your own personal variations on this truly satisfying dish.
Beyond the culinary satisfaction, this recipe embodies my personal philosophy about cooking: it should be a joyful experience, not a chore. It's about creating delicious food that nourishes the body and soul, connecting with the ingredients, and sharing the joy of a well-prepared meal with loved ones. Whether it’s a quick weeknight dinner or a special occasion feast, these ribs are a celebration of simple pleasures, a reminder that even the busiest lives can find room for deliciousness and a touch of culinary adventure.
So, gather your ingredients, put on some music, and get ready to embark on a culinary journey with these unforgettable Chinese-Style Honey Hoisin Sticky Ribs. You won't regret it.
