Sticky, chewy, sweet, and sour, these ribs are impossible to resist. The glaze is packed full of vibrant, citrusy flavors, with the sweetness of the honey counteracting the spices. The secret is to get the ribs really well caramelized before you add any of the other ingredients. As they braise in the oven, all that color will turn into the most amazing flavor.
Ingredients
- 4½ pounds pork ribs, separated
- Sea salt and freshly ground black pepper
- Olive oil
- 6–8 garlic cloves, peeled and sliced
- 4-inch piece of fresh ginger, peeled and sliced
- 2–4 tsp dried chile flakes, to taste
- 2 tsp Sichuan peppercorns
- 8 whole star anise
- ½ cup runny honey
- 1¼ cups soy sauce
- 4–5 Tbsp rice vinegar
- 2½ cups Shaoxing rice wine or medium-dry sherry
- 10 scallions, trimmed and sliced
- 3½ cups chicken stock
How to Make It
- Preheat the oven to 350°F.
- Season the ribs with salt and pepper, pushing the seasoning into the meat. Heat a roasting pan on the stovetop with a little olive oil and brown the ribs for 5–10 minutes until they are colored on all sides.
- Add the garlic, ginger, chile flakes, Sichuan peppercorns, star anise, and honey and continue to cook over the heat for 2 minutes until the honey begins to caramelize. Add the soy sauce, rice vinegar, and Shaoxing wine and bring to a boil, simmering for 1 minute. Taste and adjust the flavors, adding a little extra vinegar if necessary. Add the scallions and stock and bring to a boil. Place in the preheated oven and cook for 1 hour until tender, turning the ribs halfway through the cooking time.
- Remove the pan from the oven and place back on the stovetop. Heat the marinade and reduce for 8–10 minutes until the sauce is thick and syrupy. Turn the ribs in the sauce to coat them well, then serve.
