Sichuan Sticky Ribs
These Chinese sticky ribs are scrumptious.
Yield
4 servingsPrep
20 minCook
2½ hrsReady
3 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
pork ribs
|
|
| 1 | x |
salt and black pepper
|
*
|
| 3 | tablespoons |
olive oil
or peanut oil, canola oil |
|
| ½ | inch |
ginger
peeled and sliced |
*
|
| 4 | cloves |
garlic
peeled and sliced |
|
| 1 | teaspoon |
sichuan peppercorns
|
*
|
| 5 | each |
star anise
|
*
|
| 1 | x |
chili pepper flakes
to taste |
* |
| 3 | tablespoons |
soy sauce, tamari
|
|
| 3 | tablespoons |
rice vinegar
|
|
| ⅓ | cup |
honey
|
|
| ½ | cup |
white wine
dry, or rice wine |
*
|
| 1 | cup |
chicken broth
dry, or rice wine |
|
| 1 | bunch |
scallions, spring or green onions
about 1/2 cup, sliced |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
pork ribs
|
|
| 1 | x |
salt and black pepper
|
*
|
| 45 | ml |
olive oil
or peanut oil, canola oil |
|
| 0.5 | inch |
ginger
peeled and sliced |
*
|
| 4 | cloves |
garlic
peeled and sliced |
|
| 5 | ml |
sichuan peppercorns
|
*
|
| 5 | each |
star anise
|
*
|
| 1 | x |
chili pepper flakes
to taste |
* |
| 45 | ml |
soy sauce, tamari
|
|
| 45 | ml |
rice vinegar
|
|
| 79 | ml |
honey
|
|
| 118 | ml |
white wine
dry, or rice wine |
*
|
| 237 | ml |
chicken broth
dry, or rice wine |
|
| 1 | bunch |
scallions, spring or green onions
about 1/2 cup, sliced |
*
|
Directions
Preheat the oven to 350℉ (180℃).
Cut the pork ribs into small ribs. Season with generous amount of salt and black pepper, then rub the seasonings into the ribs.
In a heavy oven and stove-top approve pan, heat the olive oil over medium high heat until hot.
Sear the pork ribs until nicely browned on all sides. Add the garlic and ginger, and cook for about 1 minute or 2 until very fragrant.
Add the sichuan peppercorns, star anise, and chill pepper flakes to taste.
Pour the soy sauce, vinegar, and honey over the ribs, stirring gently until well coated.
Pour the wine and stock into the pan, and bring to a simmer.
Transfer the pan into the oven, and let cook for an hour.
Take the pan out, and turn the ribs over. Return the pan to the oven, and continue to cook for another 1 hour or longer until the ribs are tender.
Remove from the oven, and transfer the ribs onto a plate. Cover with foil to keep warm.
Cook the sauce on the stove top until it's thick and glossy about 20 minutes.
Stir in the ribs until well coated and glossy.
Place the ribs onto a serving plate, and serve warm.
