Sticky Ribs
Centre-cut ribs, sometimes labelled pork Chinese spareribs, are perfect for appetizers because they are easy to pick up and eat in two bites.
Servings: 40
Ingredients:
| Nutritional Info | |
| Per Piece: about | - |
| cal | 49 |
| pro | 3 g |
| total fat | 3 g |
| sat. fat | 1 g |
| carb | 3 g |
| fibre | 0 g |
| chol | 15 mg |
| sodium | 157 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 2% |
| vit C | 2% |
-
3 lb (1.5 kg) pork back or side spareribs, centre cut (about 3 inches/8 cm long)
1/2 cup (125 mL) ketchup
1/4 cup (50 mL) soy sauce
3 tbsp (50 mL) each liquid honey and cider vinegar
1 tsp (5 mL) sesame oil
1/2 tsp (2 mL) hot pepper sauce
3 cloves garlic, minced
Preparation:
Trim excess fat from ribs; cut into single ribs and place in large pot. Cover with cold water; bring just to boil. Skim off foam. Reduce heat, cover and simmer for about 40 minutes or until fork-tender; drain well.
In large resealable freezer bag or bowl, combine ketchup, soy sauce, honey, vinegar, sesame oil, hot pepper sauce and garlic; add ribs. Seal and marinate in refrigerator for 4 hours. (Make-ahead: Freeze for up to 3 weeks; thaw in refrigerator.)
Reserving sauce, place ribs on rack on foil-lined rimmed baking sheet. Broil for 5 minutes; brush with half of the sauce. Turn and brush with remaining sauce; broil for 5 minutes or until starting to brown.
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