[Recipe] Chinese 5-spice sticky ribs

Name: Chinese 5-spice sticky ribs
Prep time: 15 min
Cook time: 90 min
Total time: 105 min
Ingredients: 2.5 pounds of ribs; Salt and pepper (To taste); 3 shallots-minced; 5 garlic cloves-minced; 1.5 cups of Chinese cooking wine; 3 tbsp Canola or Vegetable oil (Use more as needed); 1 cup of cilantro-rough chop; 1 tsp of soy sauce; 1 tbsp of white sugar; 1.5 cups of water; 1 cup of oyster sauce; 1 tbsp of Chinese 5-spice powder

The tasty ribs took less than 2 hours to become tender and the ribs were packed with popping flavours from the Chinese 5-spice powder, with hints of cinnamon, star anise and cloves. I enjoy simplicity, and these ribs were braised in the sauce on the stove top and did not need to be transferred to the oven.

To get the ribs to be in cubes, I bought a rack of back ribs and asked the butcher to cut the ribs vertically into 3 sections and then I cut between the bones when I got home. You can also buy pre-cut spare ribs. I did not add Thai chili peppers this time, but it would be a great addition.

Get ready to lick your fingers!

Chinese 5-spice sticky ribs

Course Main Course

Cuisine Cantonese

Prep Time 15 minutes

Cook Time 1 hour 30 minutes

Total Time 1 hour 45 minutes

Servings 4 people

Author Mary Tang

Ingredients

2.5 pounds of ribs
Salt and pepper To taste
3 shallots-minced
5 garlic cloves-minced
1.5 cups of Chinese cooking wine
3 tbsp Canola or Vegetable oil Use more as needed
1 cup of cilantro-rough chop

Sauce

1 tsp of soy sauce
1 tbsp of white sugar
1.5 cups of water
1 cup of oyster sauce
1 tbsp of Chinese 5-spice powder

Instructions

Add salt and pepper to both sides of the ribs.
Add oil to a pot and sear the ribs until brown on both sides. Remove the ribs and add to a bowl.
Using the same pot, cook the shallots, followed by the garlic.
Add the wine and cook down for about a minute.
In a bowl, combine all the ingredients for the sauce and mix well
Add the ribs to the pot and the sauce, and make sure that the sauce covers the ribs.
Cook on low for 1.5 hours or until the sauce reduces down and becomes sticky.
Add the cilantro before serving.