Craving the ultimate flavor explosion?
Get ready to sink your teeth into these Sticky Chinese Pork Spare Ribs – a symphony of tender, fall-off-the-bone goodness drenched in a sweet, savory, and utterly irresistible glaze.
Keep reading to unlock the secrets to crafting these seriously amazing ribs that will have everyone begging for more!
[DIRECTIONS]:
About the Dish
Everybody loves the glaze on a Christmas ham–I know I do! But have you ever thought about transferring that irresistible flavor to chicken? Well, I did, and let me tell you, it's a game-changer!
It's easier and cheaper than ham, with a much higher ratio of glaze to meat that's so good. People even say they love it more than Christmas ham! It's ultra-sticky on the outside and smells and tastes like Christmas. This is achieved by marinating the chicken in a mixture of soy sauce and honey.
The meat ends up super tender–we've practically slow-cooked the chicken! I'm telling you, this dish is a Christmas miracle, but you can enjoy it all year round. Trust me; your taste buds will thank you!
Key Ingredients
For this sticky chicken, we're diving into a vibrant mix of flavors, and I'm excited to break down the MVP ingredients with you! First, grab about 2.4 pounds of chicken thighs and drumsticks – bone-in, skin-on is the way to go!
Now, for the marinade! We will need orange zest and juice from 2 oranges. Add in 1/4 cup of cider vinegar that you can sub white wine, sherry, or champagne vinegar. Don't forget 1/2 cup of lightly packed brown sugar! This simple marinade is similar in ease to the balsamic vinegar blends that are popular for chicken recipes.
Mustard time! Grab 2 tablespoons of Dijon, 1 tablespoon of olive oil, 2 teaspoons of cinnamon, 1½ teaspoons of allspice, and 1 teaspoon of ground ginger. And 2 whole star anise – they look cool, right?!
We will use 2 tsp of salt as well as 1/2 tsp of black pepper!
For serving, get 2 oranges for wedges and some leafy greens.
Cooking Steps
Alright, let's get cooking – I'll walk you through the steps for this sticky chicken! First, preheat your oven to 390°F. Now, grab two trays and line them with foil – trust me, you'll thank me later – then add parchment paper!
Next, spread the chicken on the trays; don't overcrowd them. Pour that glorious marinade all over – every last drop! Roast for 30 minutes, then another 20, basting often.
Baste, baste, baste those babies – until they're deep golden. Then, switch the tray positions halfway through to guarantee they cook evenly – bottom goes top, top goes bottom! Before serving, give 'em one last basting with the sticky juices. Voila, seriously sticky goodness!
Tips for Success
That sticky glaze makes it all worth it, doesn't it? You'll need patience, my friend! Don't rush.
First, make sure the marinade coats those ribs completely. A ziplock bag works wonders – really massage that goodness in! If, like me, you avoid using bags, simply increase your marinade by half and turn the ribs often.
Use foil and baking paper, trust me. It makes cleanup a breeze! Nobody enjoys scrubbing burnt sugar. I know I don't! Now, don't be afraid to baste, baste, baste! Especially in the final stage. Get that glaze thick!
If the juices aren't thickening? No sweat! Remove the ribs briefly, crank up the heat, and let those juices reduce. It's all about achieving that perfect, irresistible stickiness, and knowing these tips will help.
Short Recipe Version
Sticky Chinese Pork Spare Ribs
Prep time: 20 minutes
Cook time: 2 hours 30 minutes
Servings: 4
Ingredients:
- 4 lbs pork spare ribs
- 1/2 cup soy sauce
- 1/4 cup honey
- 1/4 cup hoisin sauce
- 2 tbsp rice vinegar
- 2 cloves garlic, minced
- 1 tsp ginger, grated
- 1/4 tsp red pepper flakes
Instructions:
- Preheat oven to 325°F (160°C).
- In a bowl, whisk together soy sauce, honey, hoisin sauce, rice vinegar, garlic, ginger, and red pepper flakes.
- Place ribs in a baking dish and pour sauce over them, ensuring they are evenly coated.
- Cover the baking dish with foil and bake for 2 hours.
- Remove foil and bake for another 30 minutes, basting with sauce every 10 minutes.
- Broil for 2-3 minutes, watching carefully, until the sauce is caramelized and sticky. Serve immediately.
Nutrition Information (per serving, estimated):
Calories: 750
Protein: 50g
Fat: 50g
Carbohydrates: 30g