Sticky Asian Ribs (VIDEO)

• porties: 2 servings
• actieve tijd: 15 minutes
• totale tijd: 1 hour 15 minutes

Ingrediënten

2 lbs baby back ribs (1 slab)

2 tbsp neutral oil

5 cloves garlic (minced)

1 tbsp ginger (minced)

1 medium shallot (minced)

1 cinnamon stick

2 bay leaves

4 dried red chilis

2 tbsp shaoxing wine

2 tbsp light soy sauce (low sodium)

2 tbsp dark soy sauce

1 tbsp hoisin sauce

1 tbsp oyster sauce

2 tbsp brown sugar

2 tbsp rice vinegar

water (see step #5)

Instructies

Optional - use a sharp knife to remove the silverskin from the rack of ribs, then slice the individual ribs along the bone.

In a heavy bottomed pot, heat 2 tbsp of neutral oil over medium high heat. Brown the ribs until golden brown (about 2-3 minutes, flipping occasionally), and remove them to a plate.

In the residual oil, saute garlic, ginger, and shallot for 30 seconds until fragrant. Add the cinnamon stick, bay leaves, and dried red chilis and fry for another 30 seconds until fragrant.

Deglaze the pot with shaoxing wine and use a wooden spoon to scrape up any browned bits. Add the light soy sauce, dark soy sauce, hoisin sauce, oyster sauce, brown sugar and rice vinegar.

Add back the ribs into the pot and add just enough water to cover the ribs. Partially cover with a lid and bring to a simmer over medium high heat. Reduce the heat to medium and braise the ribs for 45 minutes until the liquid has mostly evaporated and the ribs are tender but not falling off the bone. Once the ribs are tender, remove them to a plate.

Turn the heat to high and continue to reduce the sauce down until a glaze has formed (it should be able to coat the back of a spoon). Add back the ribs to toss in the sauce until coated. Plate and enjoy!

Voedingswaarde

• Calorieën: 769 kcal
• Totale vet: 47 g
• Verzadigd vet: 17 g
• Onverzadigd vet: 28 g
• Transvet: 0.4 g
• Cholesterol: 197 mg
• Natrium: 1649 mg
• Totale koolhydraten: 25 g
• Voedingsvezels: 2 g
• Totale suikers: 15 g
• Eiwit: 58 g