Sticky Chinese Honey Pork Ribs (蜜汁排骨)

Method11 steps · about 2 hr

1. 1

   Step 1: Prepare the garlic and garnishes before heating the ribs, following the next three steps. Keep the whole rib rack refrigerated until its blanching and immediate braising step. Do not rinse raw pork.

2. 2

   Step 2: Peel and finely chop all 3–4 garlic cloves, giving about 2 tbsp chopped garlic. Keep it for the braising liquid.

   Uses All 3–4 garlic cloves, to yield about 2 tbsp chopped

3. 3

   Step 3: Wash the chillies and the selected sprig of parsley or spring onion (1 sprig), then drain them.

   Uses All 1–2 chillies · 1 sprig Parsley or Spring Onion · Water used to wash the herb and chillies, discarded

4. 4

   Step 4: Finely slice the chillies. Chop the parsley, or slice the spring onion if choosing that option. Cover the prepared garnish and keep it refrigerated until serving.

   Uses All garnish produce, excluding washing water

5. 5

   Step 5: Put the oyster sauce (1 1/2 tbsp), thick dark sauce (3/4 tbsp), light soy sauce (2 tsp), salt (3/4 tsp), chopped garlic, sugar and pepper into a wok with enough braising water to cover the whole rack, using 1.2 litres as the guide. Bring to a boil. Keep the maltose, sesame seeds and fresh garnish separate.

   Uses 1 1/2 tbsp Oyster Sauce · 3/4 tbsp Thick Dark Sauce · 2 tsp Light Soy Sauce · 3/4 tsp Salt · All prepared source garlic · All 6–7 tsp sugar · A dash of pepper · Water drawn from the 1.2-litre guide, enough to cover the rack

6. 6

   Step 6: With the braising liquid ready, blanch the whole rib rack in a separate pot of boiling water until surface scum rises. Lift it out and transfer it directly into the boiling braising liquid, then discard the blanching water. Do not cool or store the partly cooked rack.

   Uses 800 grams Pork Ribs (Whole rack (uncut)) · Separate boiling blanching water, discarded · All prepared braising liquid

7. 7

   Step 7: When the braise returns to a boil, lower the heat and simmer gently for about 75–90 minutes, checking from 75 minutes. The meat should be fully cooked and tender enough for a chopstick to pass through easily, but still hold on the bones. Add a little boiling water only if the liquid reduces before the meat is tender. Watch closely as the gravy thickens; stop heating before it scorches.

   Check rib tenderness and gravy · 75 minUses Whole rack and all braising liquid · Conditional little boiling-water top-up if sauce reduces before tenderness

8. 8

   Step 8: Lift the tender rib rack onto a grilling rack over a tray. Keep the sticky gravy separately for serving; if it needs more reduction, simmer it carefully until sticky without burning.

   Uses All finished braise

9. 9

   Step 9: Brush the rib rack with the maltose. Use the oven top heat at 220°C and grill for about 5–10 minutes, checking from 5 minutes, until glossy and lightly charred at the edges. Watch continuously because the sugary glaze burns quickly. Confirm at least 63°C / 145°F in the thickest meat away from bone before resting.

   Check watched maltose glaze · 5 minUses All lifted rack, excluding reserved gravy · All 1–2 tbsp maltose for brushing

10. 10

    Step 10: Lift the glazed rack to a clean board and rest for at least 3 minutes before cutting.

    Finish rib rest · 3 minUses All cooked rack

11. 11

    Step 11: Cut between the bones into individual ribs and share between four portions. Add all the toasted sesame seeds (3 tsp) and prepared chilli and herb garnish. Serve with the reserved sticky gravy and ready-cooked rice if desired.

    Uses All rested rack · Actual gravy held separately after lifting the rack · All prepared source garnish · 3 tsp Toasted sesame seeds · Optional ready-cooked rice accompaniment