Chinese Sweet and Sour Sticky Ribs

Chinese Sweet and Sour Sticky Ribs

These deliciously sweet and sour sticky ribs are so tender they just fall off the bone.

4 hrs 30 mins total time

20 mins active time

Easy

Serves 4

Ingredients


Measurements:

For the braising liquid:

  • 1 cup (8 fl oz) fresh orange juice
  • 1 cup (10½ oz) orange marmalade
  • 1 cup (12½ oz) honey
  • ½ cup (4 fl oz) rice wine vinegar
  • ⅓ cup (2¾ fl oz) hoisin sauce
  • ¼ cup (2 fl oz) soy sauce
  • 3 tbsp (1½ oz) tomato paste
  • 2 tbsp seedless tamarind pulp
  • 1 yellow onion

    coarsely chopped

  • 8 cloves garlic
  • 1 oz ginger

    coarsely chopped

  • 2 tsp crushed red pepper flakes

For the ribs:

  • 4½ lb baby back pork rib racks

    large ones cut in half

For the glaze:

  • 3 tbsp (2½ oz) honey
  • ⅓ cup (2 oz) dark brown sugar
  • 1 tbsp Dijon mustard
  • 1 tsp Worcestershire sauce

Instructions

  • 1Blend all the braising ingredients listed below until smooth. Place the ribs in a 5½-quart (10-inch) Dutch oven, pour over the braising liquid and cover.
  • 2Insert the wire rack into position 8.
  • 3Place in the oven and start the timer. Cook until tender.
  • 4For easy cleaning and to avoid burning, line the roasting pan with foil and place the broiling rack on top. Place half of the ribs on the rack.
  • 5Whisk together the honey, sugar, mustard, Worcestershire sauce and 2 tablespoons of the braising liquid.
  • 6Move the wire rack to position 4.
  • 7Generously brush the ribs with some of the glaze.
  • 8Place in the oven and start the timer.
  • 9Remove from the oven, brush with some more glaze and return to the oven.
  • 10Start the timer and broil for a further 2 minutes.
  • 11The ribs should be well browned and caramelized. If not, give it a bit more.
  • 12Place the ribs onto a serving platter, cover with foil and keep warm. Place the remaining ribs on the rack and brush with some of the glaze.
  • 13Place in the oven and start the timer.
  • 14Remove from the oven, brush with some of the glaze and return to the oven.
  • 15Start the timer and broil for a further 2 minutes.
  • 16If not, give it a bit more.
  • 17Serve brushed with the remaining glaze.