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Sticky pork ribs cut into individual ribs on a piece of parchment with a knife.
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5 / 3 votes

Sticky Pork Ribs

Sticky pork ribs aren't just ribs—they're sticky, sweet, Asian-inspired, ribs that will make you glad that you've got napkins. You might have to step out for a few ingredients—kecap manis, tamarind paste, Chinese black vinegar—but we pinky-swear that it's worth the trip.
Prep Time10 minutes
Cook Time1 hour
Total Time13 hours 10 minutes
Course: Mains
Cuisine: Chinese
Servings: 4 servings
Calories: 1479

Ingredients

  • 1 cup maple syrup
  • 1 cup kecap manis, (sweet soy sauce; see LC Note above)
  • 1 tablespoon tamarind concentrate, (see LC Note above)
  • 4 tablespoons oyster sauce
  • 1 1/4 cups Chinese black vinegar, (see LC Note above)
  • 2 cinnamon sticks
  • 3 star anise
  • 4 1/2 pounds pork ribs, (you can use spareribs or babyback ribs), membranes removed* (see * Note)
US - Metric

Instructions

  • Combine all the ingredients except the ribs in a nonreactive bowl and stir well. Place the ribs in a large container (a glass baking dish or nonreactive roasting pan will do nicely), dump the marinade over the top, and turn the ribs to coat. Cover and refrigerate at least overnight and up to 18 hours.
  • Set up an outdoor grill for indirect-heat cooking over medium-low heat, leaving half of the fire bed free of coals.
  • Remove the ribs from the marinade and place them in a heavy flameproof roasting pan. Reserve the marinade. Cover the pan of ribs with aluminum foil and place it on the cool part of the grill. Close the lid on the grill and let the ribs cook for 30 minutes. Carefully uncover the pan of ribs (don't put your nose too close to the pan in anticipation—trust us), turn them, and brush them with some of the reserved marinade. Recover the pan, close the lid on the grill, and cook the ribs for another 30 minutes or so, until the ribs are caramelized and lightly charred and tender as can be.
  • Meanwhile, discard the remaining marinade or transfer it to a small pan, simmer gently until thickened slightly, and pass it on the side for at-the-table slathering. Pile the ribs on a platter or onto a sheet of parchment paper placed on an outdoor table. Dig in.

Notes

*How to remove the membrane from ribs

To remove the membrane or silver skin from a rib, use the tip of a small knife to loosen a corner and then grab the membrane with a paper towel and slowly pull it off.

Nutrition

Serving: 1portion, about 1 pound | Calories: 1479kcal | Carbohydrates: 114g | Protein: 56g | Fat: 84g | Saturated Fat: 27g | Monounsaturated Fat: 31g | Trans Fat: 1g | Cholesterol: 286mg | Sodium: 1836mg | Fiber: 1g | Sugar: 93g