Tested till perfect Sticky Ribs

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.


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  • Portion size 40


    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
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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.

Nutritional Information Per Piece: about

cal 49 pro 3g total fat 3g sat. fat 1g
carb 3g fibre 0g chol 15mg sodium 157mg

% RDI:

calcium 1 iron 2 vit C 2
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