Asian Sticky Ribs
Ingredients
Marinade
- ½ cup Fresh red chilies mild
- 2 tbsp Garlic
- 2 tbsp Ginger
- 2 tsp Onion powder
- 2 tsp Garlic powder
- ½ cup Brown sugar
- 3 tbsp Soy sauce
- Salt
- 2 oz Vinegar
- 5 each Pickled garlic cloves
- Ribs Pork or Beef, Chef's preferred
Pickled Garlic
- 1 lb Garlic cloves
- 1 tbsp Sea salt
- 1 cup Vinegar
- 1 cup Spring water
- ⅔ cup Soy sauce
- 3 tbsp sugar
- 1 cup Spring water
- ⅓ cup Vinegar
Instructions
Pickled Garlic prep Pt. 1
- Remove root ends of garlic, rinse and drain.
- Add to a jar.
- Mix water, salt, and vinegar with garlic. Let stand in a dark place at room temperature for 7 days.
Pickled Garlic prep Pt. 2
- Bring soy sauce, sugar, and water to a boil, then add vinegar.
- Pour off vinegar brine from garlic.
- Add soy brine over garlic while still hot.
- Let sit at room temp for 2 weeks or longer (the longer, the better).
Ribs prep/cook
- Blend all ingredients until smooth.
- Pour marinade on ribs and refrigerate overnight.
- Wrap ribs in foil, steam in oven at 250℉ for 2 hours.
- Reduce the remaining marinade until thick.
- Remove ribs from oven, transfer to another sheet pan, and brush with thickened marinade.
- Place oven on low broil, cook until browned.