Formosa Sticky Ribs

TOTAL TIME: 1 hr 20 min
Prep: 10 min
Inactive Prep: --
Cook: 1 hr 10 min
YIELD: 4 servings
LEVEL: Easy

ingredients

  • 2 tablespoons kosher salt
  • 2 tablespoons cracked black pepper
  • 1 tablespoon cinnamon
  • 1 rack baby back ribs
  • 2 teaspoons peanut or vegetable oil
  • 2 tablespoons garlic, chopped
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Directions

Line a bamboo steamer basket with parchment paper and set the steamer in a wok. Add enough water to just touch the bottom rim of the steamer basket and bring the water to a boil. Cover the bamboo steamer with a lid.

Mix together the salt, black pepper and cinnamon in a small mixing bowl and rub it all over the ribs. Cut the rack in half crosswise and lay the pieces in the steamer (it's ok if they overlap as long as the lid closes). Cover the steamer and steam the ribs until fork tender, about 1 hour, adding water to the wok as needed so the basket doesn't burn. Remove the ribs and let stand until cool enough to handle. Cut the racks into individual ribs.

Drain and dry the wok and return to medium heat. Add the peanut oil and garlic and cook until the garlic softens, about 2 minutes. Pour in the orange juice, sweet soy and chili sauce and bring to a simmer. Reduce the heat to medium low, add the ribs and cook, tossing frequently, until the ribs are glazed and the sauce is sticky, 8 to 10 minutes. Transfer the ribs to a plate and garnish with the sesame seeds and scallions.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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5

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  • on May 17, 2014

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    This looks so appetizing and cannot wait to try.

    people found this review Helpful.
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  • on July 13, 2012

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    Really great recipe. The idea for steaming is great and makes sense as the owner of my favourite Chinese restaurant told me to boil them for a long period of time. Makes them fall off the bone.
    1 thing I would recommend is hold off on the cinnamon. Even if you are a big fan of cinnamon I would at the very least halve the amount on here, way too strong. If you do that you have the most amazing crowd pleaser!

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