Tuesday, January 17, 2012
Chinese Style Sticky Pork Back Ribs
These sweet, spicy and sticky ribs are so addictive! I didn’t feel like making a real Char Sui sauce so I just mixed oyster sauce, hoisin sauce, buckwheat honey, garlic and Sriracha sauce. My “official taster” didn’t say a word during meal, she was so busy eating and chewing the ends of bones (the best part!). This is such an easy no-fuss meal to make: there is no chopping (garlic press does the work), no stirring, no standing over the stove…no work.
1 side of pork back ribs
1/3 cup Oyster Sauce
1/3 cup Hoisin Sauce
1/3 cup Buckwheat honey or other dark honey
2 tsp. Sriracha Sauce
2 tsp. crushed garlic
Remove the membrane from bone side of ribs and pre-cut rib sections on meat side about half way. Mix all ingredients and rub the marinade on all sides of ribs. Place in resalable bag, remove as much air as possible and refrigerate for at least 4 hours or overnight.
Preheat oven to 350 °F. Bring ribs to room temperature. Remove the ribs from bag and place them bone side down on a sheet of aluminum foil large enough to make a bag with second sheet of foil on top. Reserve the leftover marinade. Seal the edges by folding them over several times, place on baking sheet and bake in middle of oven for 2 hours. After 2 hours cut diagonal slots from corner to corner and fold open so that ribs are completely exposed. Brush on remaining marinade, increase oven temperature to 400 °F and bake until the meat is golden brown.