Chinese Sticky Ribs

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Appears in Cook's Country February/March 2007

SERVES6

Chinese Sticky Ribs

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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