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Sticky Asian Ribs Recipe (with Video)

Shellfish, Asian, Sesame-free
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Discover our Sticky Asian Ribs Recipe, a International recipe perfect as a main course recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size

Prep 15min | Cook 1h


- 2 lbs baby back ribs
- 2 tbsp Neutral oil
- 1 Shallot, minced
- 5 clove Garlic, minced
- 1 tbsp Ginger, minced
- 2 Bay leaves
- 1 cinnamon stick
- 4 Dried red chilis
- 2 tbsp Shaoxing wine
- 2 tbsp Light soy sauce, low sodium
- 2 tbsp Dark soy sauce
- 1 tbsp Oyster sauce
- 1 tbsp hoisin sauce
- 2 tbsp Brown sugar
- 2 tbsp Rice vinegar
- 2 c water, just enough to cover ribs
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Preparing the Ribs
1. Remove silverskin from the rack of ribs, then slice the individual ribs along the bone.
Browning the Ribs
1. In a heavy-bottomed pot, heat 2 tbsp of neutral oil over medium-high heat.
2. Brown the ribs until golden brown (about 2-3 minutes, flipping occasionally), and remove.
Preparing the Sauce
1. In the remaining oil, sauté garlic, ginger, and shallot for 30 seconds until fragrant.
2. Add the cinnamon stick, bay leaves, and dried red chilis and fry for another 30 seconds until fragrant.
3. Deglaze with shaoxing wine and use a wooden spoon to scrape up any fond.
4. Then add light soy sauce, dark soy sauce, hoisin sauce, oyster sauce, brown sugar, and rice vinegar.
Braising the Ribs
1. Add back the ribs into the pot and add just enough water to cover the ribs.
2. Partially cover with a lid and bring to a simmer over medium-high heat.
3. Reduce the heat to medium and braise for 45 minutes until the liquid has mostly evaporated and the ribs are tender but not falling off the bone.
Finalizing the Dish
1. Turn the heat to high and continue to reduce the sauce down until a glaze has formed to coat the ribs.
2. Plate and enjoy!

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