PERFECT Sticky RIBS in the Oven in Half The Time

honey

🥗Healthier: agave syrup

💰Cheaper: maple syrup

Agave syrup is lower in calories while maple syrup provides a similar sweetness.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free while liquid aminos is often less expensive.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index while white sugar is more budget-friendly.

pork ribs

🥗Healthier: chicken thighs

💰Cheaper: pork shoulder

Chicken thighs are leaner while pork shoulder is a more economical cut.

Preheat the oven to 300°F.

Prepare St Louis style pork ribs by cutting them into individual rib pieces, ensuring to keep as much meat on each rib as possible.

Toss the ribs with olive oil and season generously with salt and a small amount of Chinese five spice powder. Let them marinate for about 20 minutes.

In a bowl, combine 3/4 cup soy sauce, 3/4 cup mirin, juice of 2 limes, juice of 1 orange, a whole head of smashed garlic, and sliced ginger.

Add 1-2 tablespoons of sriracha and 3/4 cup honey to the bowl and mix well. Tear in some green onions.

In a Dutch oven, heat some olive oil over high heat and sear the ribs meat side down until browned on three sides. Remove the ribs and set aside.

Discard excess oil from the pot, then add the ginger and garlic, cooking until aromatic.

Add the braising liquid to the pot and return the ribs, adding enough water to slightly cover them.

Bring the pot to a boil, cover, and transfer to the oven to cook for about 1 hour, aiming for an internal temperature of 180°F or higher.

After 1 hour, check the ribs for tenderness using a cake tester.

Increase the oven temperature to 425°F and cook the ribs uncovered for an additional 30 minutes to brown them.

Prepare garnishes by slicing a Fresno chili and picking cilantro leaves.

In a separate bowl, combine 1 cup ketchup, 1-2 tablespoons mustard, 1-2 tablespoons sriracha, 1-2 tablespoons honey, and 1-2 tablespoons rice vinegar, whisking until combined.

Add 1-2 tablespoons of hoisin sauce to the barbecue sauce mixture and warm it on the stove.

After 15 minutes of cooking uncovered, check the ribs and rearrange them for even browning.

After 30 minutes, check the ribs for caramelization and temperature, aiming for around 200°F.

Strain some of the braising liquid into the barbecue sauce and mix well.

Cover the ribs and let them steam and rest for 30 minutes while the barbecue sauce cooks down and thickens.

Lacquer the ribs with the thickened barbecue sauce before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens