翠花排骨 | Chinese Sticky Ribs | Cui Hua Pai Gu

Ingredients

  • 3-4 lbs St. Louis ribs or baby back ribs
Dry Rub
  • 5 teaspoons brown sugar
  • 1 teaspoon salt
  • 1/2 teaspoon chili powder
Marinade
  • 3 teaspoons soy sauce
  • 1/2 teaspoon dark soy sauce
  • 1 teaspoon shoaxing cooking wine
  • 1 teaspoon black vinegar
  • 1 teaspoon honey
  • 3 cloves garlic, chopped
  • 1 ping-pong sized ginger, sliced

Directions

  1. Line a baking pan with foil and put ribs on the foil.
  2. Mix ingredients for the dry rub.
  3. Pat all over the ribs.
  4. Cover with foil and refrigerate over night.

The next morning…

  1. Put ginger pieces underneath the ribs to elevate it.
  2. Mix all ingredients for the marinade except the ginger.
  3. Pour over the top of the ribs.
  4. Cover and refrigerate for at least 1 hour. Make sure to seal the foil tightly so that the steam won’t escape when it’s cooking later. We’re having it for dinner, so we’re letting it marinate for about 8 hours.

That afternoon…

  1. Put the ribs in the oven at 330 degrees F for 1 hour. We put ours on the bottom rack of the oven. You can also put the foil package on the grill instead!
  2. Flip the ribs and tightly cover. Put back in the oven for another 30 minutes at 350 degrees F. It’s ready once all the liquid has evaporated and we’re left with the reduced sauce.
  3. Cut into pieces. Make sure to coat the ribs in the delicious sauce!
  4. Enjoy!

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