CHINESE STICKY FINGER RIBS

CHINESE STICKY FINGER RIBS


4-5 lbs. baby back pork ribs


Rub:

2 tsp. salt

2 tsp. black pepper

2 tsp. garlic powder

2 tsp. ground ginger

1 tsp. cinnamon


Glaze:

1/3 cup Hoisin

1/3 cup soy

¼ cup honey

¼ cup brown sugar

1 Tbs. ginger

8 cloves garlic


Remove the ribs from packaging and rinse with cold water.  Pat dry with paper towels and place in a roasting pan or on a rimmed baking sheet.


Mix all of the rub ingredients together in a small bowl.  Coat the ribs on both sides with the rub, massaging it into the ribs.  Cover tightly with foil and refrigerate for several hours or overnight.


Preheat oven to 325 degrees.


Keeping the ribs tightly wrapped with foil and bake for 1 ½ hours.


While ribs are cooking, combine all of the glaze ingredients in a medium sauce pan and cook, stirring frequently, letting the glaze reduce by 1/3, about 8-10 minutes.


After 1 ½ hours, remove the ribs from the oven and brush all over with the glaze.  Return to the oven and bake an additional 30 minutes until tender and meat is almost falling off the bones.  Cut into individual ribs, get extra napkins ready, and chow down.


Serve over fried rice – there are several recipes on the blog.

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Pork

© 2020 by PAMELA GELSOMINI, LLC