Chinese Sticky Ribs
Appears in Cook's Country February/March 2007
When done right, these ribs are tender, meaty, and sweet.
WHY THIS RECIPE WORKS
We wanted a Chinese Sticky Ribs recipe that gave us spicy, moist, and tender meat. Hot red pepper jelly made a great base for our glaze—it’s thickened with pectin, so it really sticks to the ribs, and it contains sugar, which promotes caram...