Sticky, sweet with a hint of saltiness, these Sticky Asian 5 Spice Ribs have it all! So pretty with their sesame seed and chive garnish! Yummy goodness that’s truly addictive.
Starting your ribs by cooking them in a flavorful water for 20 minutes means you can split the cooking process into two different days.
Making a quick broth of water, vinegar, bay leaves and whole peppercorns infuses the ribs with plenty of base flavors.
The ribs need to marinate at least 6-8 hours in the sauce anyway, so making them the day before makes sense. And that makes for a much easier prep the 2nd day, especially if you’re serving guests.
STICKY ASIAN 5 SPICE RIBS
Yes, as in most Asian dishes, this recipe has a number of ingredients. But once you create your mis en place (everything in place) of all the sauce ingredients, it comes together in just a few minutes.
The longest part of this recipe is waiting for the ribs to marinate in the crazy delicious 5 Spice sauce that turns into a sticky glaze after slowly baking away in the oven.
Plan to start your prep the day before serving, and you’ll be good to go!
WANT SOME MORE 4TH OF JULY RECIPES?
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- Lemon Roasted Potatoes
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- White Chocolate Chunk Mousse Tartlets
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CLICK LINK: 4TH OF JULY RECIPES AND PATRIOTIC PRINTABLES
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3 lbs. pork ribs
1/3 cup white or cider vinegar
2 tsp. kosher salt
2 bay leaves
2 tsp. black peppercorns
1/2 cup brown sugar, packed
1/2 cup soy sauce
3 Tbs. honey
2 Tbs. hoisin sauce
1/2 cup ketchup
1/4 cup fresh squeezed lemon juice
1 Tbs. garlic, minced
2 tsp. fresh ginger, grated
2 tsp. 5 spice blend
GARNISHES: Bias cut green onions and white sesame seeds
- Place a large pot filled half-way with water over high heat. Add vinegar, salt, bay leaves and peppercorns and stir to combine. Add ribs and bring to a simmer. Cover, turn heat to medium-low and cook for 20 minutes. Drain and let cool.
- Combine the marinade ingredients in a medium bowl and whisk to combine well.
- In a large plastic zipper storage bag, pour in the marinade and add the cooled ribs. Close tightly, place in refrigerator for 6-8 hours. Turn bag every 2 hours to mix ingredients with ribs.
- Remove ribs from bag and let excess marinade drip off. Place marinade in small saucepan, bring to a boil over medium-high heat. Lower heat to medium-low and cook until reduced and thickened. Let cool.
- Cook the ribs on a grill over medium-low heat, turning once, for 12-15 minutes. Brush a thick coat of marinade on meat side of ribs and cook for an additional 5-7 minutes, or until ribs are glazed and bubbly.
- Cut ribs into serving sized pieces, place on a platter and garnish with chopped green onions and sesame seeds.
- Serve with reserved sauce.
Serving Size 1
Amount Per Serving
Calories 991Total Fat 73gSaturated Fat 21gTrans Fat 1gUnsaturated Fat 33gCholesterol 238mgSodium 2424mgCarbohydrates 36gFiber 2gSugar 30gProtein 51g
Calorie and fat counts will differ depending on specific ingredients used.