Sticky Ribs Sticky Ribs

Author: Canadian Living

Centre-cut ribs, sometimes labelled pork Chinese spareribs, are perfect for appetizers because they are easy to pick up and eat in two bites.



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.

Makes 40 pieces.

Nutritional facts Per Piece: about

  • Sodium 157 mg
  • Protein 3 g
  • Calories 49.0
  • Total fat 3 g
  • Cholesterol 15 mg
  • Saturated fat 1 g
  • Total carbohydrate 3 g


  • Iron 2.0
  • Calcium 1.0
  • Vitamin C 2.0
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Sticky Ribs