sweet and sour sticky baby back ribs

I love sticky ribs. If they are on an appetizer list anywhere, I’m ordering them.

And when I’m not out, and craving them, I’ll make them at home.

Braised in the oven, then left to rest on a rack, the sweet and sour sauce reduces and is basted over top. It’s probably the easiest way I’ve found to make them taste authentic.

Ingredients:

2 racks baby back ribs; sliced into individual ribs

1 Tbsp chinese 5 spice

2 Tbsp brown sugar

1 tsp salt

1/2 tsp ground black pepper

1/2 cup coconut aminos

1 cup fresh squeezed tangarine juice

1 Tbsp minced ginger

3 cloves of garlic, minced

3 cups chicken bone broth

1/2 cup ketchup

2 Tbs mirin

1/2 cup sake

1/2 Tbsp fish sauce

Directions:

Place individual ribs inside a large dutch oven. Toss with chinese 5 spice, brown sugar, salt and pepper.

Let sit uncovered in fridge for 2 hours.

Remove from fridge and let sit out, 30 minutes before baking.

Preheat oven to 325.

In a bowl, whisk together coconut aminos, juice, ginger, garlic, broth, ketchup, mirin, sake and fish sauce. Pour over ribs.

Braise uncovered in oven for 3 1/2 hours.

Remove ribs from pan, and place on wire rack, set above a baking pan lined with tin foil.

Raise oven heat to 425.

Place dutch oven on stove and bring to a boil. Once boiling, reduce heat to medium low. Let sauce reduce for 30 minutes.

Brush sauce over ribs.

Place ribs in the oven. Baste ribs every 5 minutes until sauce is used up (about 3 bastes over 15 minutes).

Remove from oven and serve.