Ingredients for Sticky Asian Ribs
- Veal Riblets
- Apple Juice
- White Wine
- 1/4 cup honey
- 2 cloves garlic (minced)
- Fresh Ginger
- 1 tablespoon lemon juice
- 2 tablespoons cornstarch
- Water
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How to Make Sticky Asian Ribs
- Preheat oven to 350°F (175°C).
- In a large pot or Dutch oven, combine 2 lbs pork riblets, 1 1/2 cups orange juice, and 1/2 cup dry white wine.
- Bring to a boil, then reduce heat to low, cover tightly, and simmer for 45 minutes, turning the riblets occasionally.
- While the ribs simmer, prepare the glaze: In a medium saucepan, whisk together 1/2 cup orange juice, 1/4 cup soy sauce (low sodium preferred), 1/4 cup honey, 2 cloves garlic (minced), 1 tablespoon grated ginger, 1 tablespoon lemon juice, and 2 tablespoons cornstarch. Bring to a boil over medium heat, stirring constantly, until thickened (about 1 minute). Remove from heat and set aside.
- Remove the ribs from the simmering liquid and let cool slightly (about 15 minutes).
- Place the ribs on a baking sheet lined with foil. Brush generously with the glaze.
- Bake for 20-25 minutes, basting with the glaze every 10 minutes, until the ribs are sticky and caramelized.
- Let the ribs rest for 5 minutes before serving. Serve with rice and your favorite stir-fried vegetables.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
96g
Fat
0g
Carbs
9g
