Asian Sticky Ribs

 

• Asian Sticky Ribs
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• 
  
Ingredients
• 1 rack of baby back pork ribs
• Dry Rub 
• 2 Tablespoons brown sugar
• ▢2 teaspoons smoked paprika
• 2 teaspoons kosher salt
• ▢1 teaspoon granulated garlic
• 1 teaspoon granulated onion
• ▢¼ teaspoon ground ginger
• ¼ teaspoon Chinese five spice
• Glaze
• 1 Tablespoon sesame oil
• ▢10-12 cloves garlic, minced finely
• ▢1 Tablespoon grated fresh ginger
• ▢⅔ cup brown sugar
• ▢½ cup soy sauce
• ▢⅓ cup rice vinegar
• ▢¼ cup honey
• ▢¼ cup water
• ▢1 teaspoon red pepper flakes

Directions:

• Using a sharp paring knife, remove the silver skin or membrane (located on the back of the ribs). The knife should help loosen it and then you should be able to pull it off with your fingers. Cut into individual rib portions. Pat the ribs dry with a paper towel. Combine the brown sugar, paprika, salt, granulated garlic, onion, Chinese five spice, ginger, and white pepper in a small bowl. Coat all sides of the ribs in the rub in a large bowl. Cover and refrigerate overnight (or at least an hour).
• Preheat the oven to 475 degrees. Place ribs on a large baking sheet and cover tightly with aluminum foil. Bake for 2- 2.5 hours.
• Once the ribs have almost finished baking, make the glaze. In a small saucepan, heat the sesame oil over medium low heat. Add the garlic and ginger. Sauté for about 2 minutes or until fragrant. Add the brown sugar, honey, water, soy sauce, vinegar, and red pepper.
• Bring the mixture to a boil over medium heat, stirring continuously. Reduce for about 5-7 minutes or until thickened. The glaze will thicken as it cools. If it has not thickened enough after cooling, bring it back to a boil and reduce more.
• Unwrap the ribs so the tops are exposed. Brush the ribs liberally with the glaze.
• Broil on high, watching closely, for 2-3 minutes, or until lightly charred. Serve with jasmine rice and any leftover glaze.