Asian Sticky Ribs
Fall-off-the-bone tender and delicious ribs for special occasions or any day of the week.
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Servings
Ingredients
Marinade:
- ¾ cup tomato ketchup tomato sauce
- ¼ cup honey
- 2 tablespoons light soy sauce or tamari
- 1 tablespoon rice vinegar
- 1 tablespoon brown sugar
- 1 teaspoon Chinese five spice powder
- Salt and pepper to taste
Other ingredients:
- 1 rack ribs beef or pork, approximately 1 kg
- ½ cup beef broth stock
To garnish:
- Chopped spring onions scallions
To serve:
Instructions
- Preheat oven to 200 C / 400 F. Line a baking tray with baking paper.
- To make the marinade, combine together tomato ketchup (tomato sauce), honey, soy sauce, rice vinegar, brown sugar, and five spice powder in a small bowl. Season with salt and pepper. Set aside. Reserve ¼ cup of the marinade.
- Place the rib rack on the baking tray.
- Brush both sides of the ribs with the marinade.
- Transfer to the oven. Bake for about 1 hour or until cooked through. Ideally, the meat needs to be very tender and read at least 71 C / 160 F on a meat thermometer.
- While the ribs are in the oven, cook the sauce.
- To make the sauce, place reserved marinade and beef broth (stock) in a saucepan over medium-high heat. Cook for about 5 minutes.
- Garnish ribs with chopped spring onions (scallions).
- Serve with sautéed bok choy and fried rice.
Video
Notes
- To make this gluten free, ensure all the sauces and broth (stock) are gluten free.
Nutrition
Serving: 1g | Calories: 1100kcal | Carbohydrates: 46g | Protein: 56g | Fat: 78g | Saturated Fat: 23g | Polyunsaturated Fat: 35g | Trans Fat: 1g | Cholesterol: 269mg | Sodium: 1767mg | Fiber: 1g | Sugar: 30g