Chinese Sticky Ribs | America's Test Kitchen

Name: Chinese Sticky Ribs | America's Test Kitchen
Ingredients: 5 - 7 pounds racks pork ribs (2 total racks), preferably St. Louis cut or baby back ribs; 1 cup hoisin sauce; 1 cup sugar; 1/2 cup soy sauce; 1/2 cup dry sherry; 1 (6-inch) piece ginger, peeled and sliced into rounds; 6 garlic cloves, smashed; Strips of orange peel from 1 orange; 1 1/2 teaspoons cayenne pepper; 30 sprigs fresh cilantro leaves, stems chopped coarse (reserve leaves for glaze); 8 scallions, white parts cut into 1-inch pieces (reserve green parts for garnish); 10 ounces red pepper jelly (1 jar); 1/2 cup cider vinegar; 1/4 cup minced fresh cilantro leaves; 1/4 teaspoon cayenne pepper; Minced scallion greens

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When done right, these ribs are tender, meaty, and sweet.

Keywords

Main Courses
Asian
Chinese
Asia
Pork
Meat

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Ingredients

5 - 7 pounds racks pork ribs (2 total racks), preferably St. Louis cut or baby back ribs
1 cup hoisin sauce
1 cup sugar
1/2 cup soy sauce
1/2 cup dry sherry
1 (6-inch) piece ginger, peeled and sliced into rounds
6 garlic cloves, smashed
Strips of orange peel from 1 orange
1 1/2 teaspoons cayenne pepper
30 sprigs fresh cilantro leaves, stems chopped coarse (reserve leaves for glaze)
8 scallions, white parts cut into 1-inch pieces (reserve green parts for garnish)
10 ounces red pepper jelly (1 jar)
1/2 cup cider vinegar
1/4 cup minced fresh cilantro leaves
1/4 teaspoon cayenne pepper
Minced scallion greens