Recipe courtesy of Alex Guarnaschelli
Garlic and Soy Sticky Ribs
Getting reviews...
- Level: Intermediate
- Total: 9 hr 40 min (includes chilling time)
- Active: 1 hr
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 1267
- Total Fat
- 76 g
- Saturated Fat
- 23 g
- Carbohydrates
- 90 g
- Dietary Fiber
- 5 g
- Sugar
- 71 g
- Protein
- 53 g
- Cholesterol
- 240 mg
- Sodium
- 2713 mg
This recipe has a few moving parts: a rub for the meat, a sauce for flavor and a honey glaze to make them sticky. To eat these properly, you need a stack of napkins and a cold draft beer or an ice-cold soda where the bubbles go up your nose on that first sip. I use "St. Louis style" ribs, which is a butcher's cut where cartilage and rib tips are removed for even cooking. You can absolutely grill the ribs and finish cooking them in the oven. You can roast them and then run under the broiler for a couple minutes before glazing with the honey, too. I like to blanch them for a couple minutes to make them slightly leaner and the remaining fat crispier once the ribs are cooked. The flavors are tasty, and that's the big goal here. These ribs will taste addictive. I serve them with a side of steamed rice seasoned with a splash of rice wine vinegar. You can also serve with grits. I like a side salad of mustard greens with chopped scallions, too.
- Level: Intermediate
- Total: 9 hr 40 min (includes chilling time)
- Active: 1 hr
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 1267
- Total Fat
- 76 g
- Saturated Fat
- 23 g
- Carbohydrates
- 90 g
- Dietary Fiber
- 5 g
- Sugar
- 71 g
- Protein
- 53 g
- Cholesterol
- 240 mg
- Sodium
- 2713 mg
Ingredients
Rub:
Sauce:
Sticky Glaze:
Directions
- Bring a large pot of water to a boil. Add a generous pinch of salt. Submerge the ribs, 2 to 3 pieces at a time, and simmer in the water for 2 minutes each. Remove and drain.
- For the rub: In a medium bowl, thoroughly combine the brown sugar with the salt, Dijon mustard, dry mustard, ginger and clove. Rub the mix all over the racks of ribs. Refrigerate, unwrapped, for at least 6 hours and up to 12 hours.
- For the sauce: In a medium saucepan, add the hoisin, Dijon mustard, apple cider vinegar, brown sugar, rice wine vinegar and soy sauce. In a small saute pan, add the sesame oil with the garlic cloves and coriander seeds and cook over medium heat until toasted, about 1 minute. Add to the sauce.
- Bring the sauce to a simmer over medium-low heat and allow to cook for 25 to 30 minutes, stirring from time to time. Turn off the heat and keep warm. Stir in the chile crisp. Divide the sauce into two bowls.
- Preheat the oven to 350 degrees F.
- Brush half the sauce on both sides of the racks and arrange, meaty side up, on 2 baking sheets fitted with baking racks. Cover the ribs with foil and seal the edges. Place the baking sheets close to the center of the oven. Bake for 1 1/2 hours. Remove the foil and cook until nicely browned and tender, 1 to 1 1/2 hours. Remove from the oven.
- For the sticky glaze: In a large skillet, bring the honey to a simmer. When it starts to foam and brown, remove from the heat and slowly add the apple cider vinegar. Return the skillet to the heat and simmer, 2 to 3 minutes. Stir in the ginger.
- Transfer the racks to a flat surface and cut between each bone to make individual ribs. Arrange the ribs meaty side up on a baking sheet. You can serve them immediately, or spoon more sauce over the ribs and return to the oven, 10 to 15 minutes, so it dries and really coats the meat.
- Remove the ribs from the oven and transfer to a serving platter. Spoon the sticky glaze all over the ribs. Sprinkle apple cider vinegar directly on the meat as desired. Serve with the remaining sauce on the side.
