Chinese Sticky Ribs

Name: Chinese Sticky Ribs
Yield: Serves 6
Cuisine: Asia, Asian, Chinese
Ingredients: 5 - 7 pounds, racks pork ribs (2 total racks), preferably St. Louis cut or baby back ribs; 1 cup, hoisin sauce; 1 cup, sugar; 1/2 cup, soy sauce; 1/2 cup, dry sherry; 1 , (6-inch) piece ginger, peeled and sliced into rounds; 6 , garlic cloves, smashed; Strips of, orange peel from 1 orange; 1 1/2 teaspoons, cayenne pepper; 30 sprigs, fresh cilantro leaves, stems chopped coarse (reserve leaves for glaze); 8 , scallions, white parts cut into 1-inch pieces (reserve green parts for garnish); 10 ounces, red pepper jelly (1 jar); 1/2 cup, cider vinegar; 1/4 cup, minced fresh cilantro leaves; 1/4 teaspoon, cayenne pepper; , Minced scallion greens

7 comments

Appears in Cook's Country February/March 2007

When done right, these ribs are tender, meaty, and sweet.

SERVES6

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...

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