Chinese Sticky Ribs
Ingredients:
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Ribs: 2 racks pork ribs (2 1/2 to 3 1/2 pounds each), preferably St. Louis cut or baby back ribs 1 cup hoisin sauce 1 cup sugar 1/2 cup soy sauce 1/2 cup dry sherry 1 (6-inch) piece ginger , peeled and sliced into rounds 6 garlic cloves, smashed strips of orange peel from 1 orange 1-1/2 teaspoons cayenne pepper 30 sprigs fresh cilantro leaves, stems chopped coarse (reserve leaves for glaze) 8 scallions , white parts cut into 1-inch pieces (reserve green parts for garnish) Glaze: 1 (10-ounce) jar hot red pepper jelly (see related tasting) 1/2 cup cider vinegar 1/4 cup minced fresh cilantro leaves 1/4 teaspoon cayenne pepper Minced scallion greens greens |
Directions:
For
the ribs: Adjust oven rack to middle position and heat oven to 350 degrees.
Ribs: with tip of paring knife,
loosen membrane on underside of each rack of ribs. Grab membrane with paper
towel and pull it off slowly in single piece. Combine remaining ingredients in
large roasting pan. Add spareribs to pan, turning to coat both sides, and
arrange meaty side down. Cover pan tightly with foil and cook until just
tender, 2-1/2 to 3 hours. Transfer ribs to large plate.
For the glaze: Strain 3 cups cooking
liquid from roasting pan into large nonstick skillet (do not wash roasting pan)
and discard solids and remaining liquid. Using wide spoon, skim fat from
liquid. Stir in jelly and vinegar. Bring to simmer over medium-high heat and
cook until syrupy and reduced to 2 cups, 15 to 20 minutes. Off heat, stir in
cilantro and cayenne.
Heat broiler (do not raise oven rack). Pour enough
water into roasting pan to cover bottom and fit pan with flat roasting rack.
Reserve 1/2 cup glaze for serving. Arrange ribs on rack meaty side down and
brush with glaze. Place roasting pan back on middle rack in oven and broil
until beginning to brown, 2 to 4 minutes. Flip ribs over, brush with more
glaze, then broil, brushing ribs with glaze every 2 to 4 minutes, until ribs
are deep mahogany color, 9 to 12 minutes (watch broiler carefully). Transfer
ribs to cutting board, tent with foil, and let rest 10 minutes. Slice between
bones, transfer ribs to platter, and brush with reserved glaze. Sprinkle with
scallions. Serve.
Note: Regular full-size spareribs will not
work in this recipe; they are too large and fatty
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Yields |
6 servings |