Make and Take Sticky Ribs
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 692
- Total Fat
- 45
- Saturated Fat
- 16
- Carbohydrates
- 19
- Dietary Fiber
- 1
- Sugar
- 12
- Protein
- 53
- Cholesterol
- 186
- Sodium
- 1038
- Total: 1 hr 40 min
- Active: 30 min
Ingredients
2 racks baby back pork ribs
4 cloves garlic, crushed
One 1-inch piece fresh ginger, sliced thin
1 cup hoisin sauce
1/4 cup low-sodium soy sauce
3 tablespoons light brown sugar
1 tablespoon rice wine vinegar
1 teaspoon Chinese five-spice powder
Sesame seeds, for garnish
Directions
Special equipment:
a metal tray and propane kitchen torch- Bring a large pot of water to a boil. Add the ribs, garlic and ginger. Bring back to a boil and let simmer until tender, 25 to 30 minutes. Turn off the heat and let the ribs sit for about 5 minutes.
- Meanwhile, preheat the oven to 400 degrees F. Line a large rimmed baking sheet with aluminum foil.
- In a saucepan, combine the hoisin sauce, soy sauce, sugar, vinegar and five-spice powder. Heat over medium heat, stirring occasionally, until the sauce is smooth and thick, 7 to 10 minutes.
- Drain and pat dry the ribs with paper towels. Place the ribs on the prepared baking sheet and brush all over with the sauce.
- Roast for 30 minutes, basting with more sauce every 15 minutes.
- Cut the ribs into 2-rib portions and place in airtight containers. To serve, place the ribs on a metal tray and brush with the remaining sauce. Toast with a propane kitchen torch to caramelize further. Sprinkle with sesame seeds and serve hot or at room temperature.