Sticky ribs

Name: Sticky ribs - Domnica E.
Ingredients: 12 pieces of ribs; 2 green onions; anise; ginger; oil; salt; pepper; soy sauce; 1 cup of dry white wine; 200 ml of broth; 2 cloves of garlic; 1 chili pepper; 1 tablespoon of honey

Meat - Sticky ribs by Domnica E. - Recipia

I love making oven-baked ribs when I want something hearty but don't want to spend too much time by the stove. I first tried this recipe with soy sauce, dry white wine, and star anise over the weekend. I found it works well for a quick meal during the week if you have the ingredients ready. It's not a complicated recipe, but you need to be patient while it cooks in the oven and keep an eye on the initial steps on the stovetop. Quick Info Total time: about 1 hour and 5 minutes Preparation time: about 10-15 minutes Cooking/baking time: 50 minutes in the oven Servings: 3-4 (using 12 pieces of ribs) Difficulty: medium Recipe type: main dish, for lunch or dinner Ingredients 12 pieces of pork ribs 2 green onions star anise (one star or to taste) ginger (a small segment, about two fingers long) oil (just enough to grease the pan) salt pepper soy sauce 1 cup of dry white wine 200 ml broth (meat or vegetable) 2 cloves of garlic 1 chili pepper 1 tablespoon of honey Instructions 1. Preheat the oven so it's hot by the time you finish the first steps. Wash and pat dry the pork ribs. 2. Place the ribs in a baking dish or suitable ovenware. Drizzle soy sauce over them on all sides. 3. Heat a little oil in a skillet. Sear the ribs over medium heat for about a minute on each side. Don’t let them dry out or burn; just give them some color. 4. Slice the green onions into thin pieces. Aim for uniform slices. Peel and slice the ginger as thinly as possible. Chop or crush the garlic. Finely chop the chili pepper. 5. Sprinkle the green onions, ginger, garlic, chili, salt, and pepper over the seared ribs in the dish. Add the star anise. 6. Pour the dry white wine and broth over the top. Give the liquid a little stir to distribute the flavors. 7. Drizzle the honey on top. There's no need to mix too much; it will melt in the oven. 8. Cover the dish with aluminum foil or a lid if you have one. Place the dish in the oven and bake for about 50 minutes. 9. At the end, you can leave the dish uncovered for the last 5-10 minutes if you want the sauce to reduce and the ribs to brown a bit more. Why I Make This Recipe Often I love it because I don't have to stand by it, and the ingredients are easy to find. The ribs come out tender, the sauce is flavorful, and I can serve them with either rice or vegetables. It's a straightforward option that doesn't require complicated techniques and doesn't need marinating beforehand. Tips and Variations Tips If you want to prevent the sauce from sticking, use a non-stick pan or line it with parchment paper. You can adjust the sauce at the end if it's too runny: just leave the dish uncovered for a few extra minutes in the oven. Substitutions You can use vegetable broth if you don’t have meat broth. If you can’t find chili pepper, a pinch of chili flakes will work. Honey can be replaced with a bit of brown sugar if needed, but the taste will be slightly different. Variations You can add a bit of orange zest or a splash of rice vinegar for a tangier flavor. Instead of green onions, regular chopped onions will work, but they will make the dish sweeter. If you don’t have star anise, you can omit it, but the recipe won’t have the same flavor. Serving Ideas You can serve them directly on the table with plain rice or a neutral mash. They also pair well with coleslaw or steamed vegetables. If there are leftovers, they can be used the next day in a sandwich or as a topping over fried rice. Frequently Asked Questions 1. Can I use other types of meat? The recipe is designed for pork ribs because they turn out tender after baking. Other types of meat will have different cooking times and textures. 2. Can it be made without wine? You can replace the wine with more broth, but the flavor will be less complex. 3. Is the star anise mandatory? Not necessarily, but its flavor gives the recipe a special profile. If you don’t want it, just leave it out. 4. What do I do if the sauce turns out too runny? Leave the dish uncovered for the last 10 minutes or reduce the sauce separately over low heat in a small pot. 5. Can I marinate the ribs beforehand? Marinating isn’t included in this recipe, but if you have time, you can let them sit in the soy sauce and some of the spices in the fridge for a few hours. Nutritional Values (estimated) Per serving (out of 4): Calories: approximately 450 kcal Protein: 23-26 g Fat: 32-35 g Carbohydrates: 8-10 g (depends on how much honey and sauce remains) Values are estimates and can vary significantly depending on the type of ribs and how much sauce you actually consume. Storage and Reheating Leftover ribs can be stored in the refrigerator, covered, for up to 2 days. They can be reheated in the oven on low heat or in a skillet, covered, to prevent drying out. You can add sauce while reheating for extra flavor. I don’t recommend freezing, as the texture may suffer during thawing. If you want to reheat them in the microwave, cover them, but don’t leave them too long to avoid them becoming tough.

Preparation

The ribs are sprinkled with soy sauce and placed in a tray. They are cooked for a minute on each side. Finely chopped onion, thinly sliced ginger, salt, pepper, and finely chopped pepper are added over the ribs, along with garlic, honey, star anise, wine, and broth. The tray is placed in the oven for about 50 minutes.

Sticky ribs

Preparation

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