Sticky Chinese Ribs

Have you ever had sticky ribs from your favorite Chinese takeout or local restaurant?  While I’m a purist most times about BBQ, I have to admit my latest creation for oven ribs is near the top of my all-time favorites.  From the citrusy marinade to the rich tangy sauce, there’s enough going on to forget that these never touched a grill or smoker!

 

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STICKY CHINESE RIBS

Ingredients

  • 3-4 Lbs. Rack of Baby Back Ribs

Marinade

  • 6-8 Slices Fresh Ginger
  • 2-3 Cloves Chopped Garlic
  • 1/2 Cup Orange Juice
  • 1/4 Cup Soy Sauce
  • 2 Tbs. Canola Oil
  • 1 Tsp. Toasted Sesame Oil

 

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Sticky Sauce

  • 3 Tbs. Light Brown Sugar
  • 2 Tbs. Hoisin Sauce
  • 1 Tbs. Ketchup
  • 1 Tbs. Soy Sauce
  • 1 Tbs. Rice Wine Vinegar
  • 2 Tsp. Sriracha
  • 1 Tsp. Chinese Five Spice Powder

Instructions

  • Remove silver skin from the back side of ribs and cut rack in half.
  • In a small bowl, whisk together all marinade ingredients.
  • Place ribs in a gallon zipper bag and pour marinade over them.  Remove as much air as possible and seal.
  • Marinate for 2-6 hours, turning occasionally to ensure marinade penetrates all of the meat.

To Cook

  • Preheat oven to 300 degrees.
  • Remove ribs from marinate and shake off excess liquid.  Place in a glass 13×9 baking dish.
  • Add a half cup water, cover tightly with foil and bake at 300 degrees for 3 hours.
  • With 20 minutes left of cooking time, place all of the sticky sauce ingredients in a small saucepan and cook over medium-low heat.  Stir frequently and cook for 15 minutes until sauce thickens slightly.
  • Remove ribs from oven.  Turn your oven’s broiler to low.
  • Transfer ribs to a foil-lined baking sheet.  Spoon 1/2 half of sticky sauce over ribs and place under broiler for 3-4 minutes.
  • Spoon the remaining sauce over the ribs and place back under the broiler for an additional 3-4 minutes.
  • Remove ribs from oven, sprinkle with sesame seeds and serve immediately.

The sticky sauce and warm spices cut through the fat of the ribs while enhancing the flavor of the pork.  You’ll be amazed how much these remind you of versions you’ve had from restaurants – only it’s better!  I know we’ll use this sticky Chinese-inspired sauce on wings in the near future too – I think a little sliced scallion would be the perfect finish.  Give them a try and I guarantee you’ll want to make them for your friends and family during these NFL playoff weekends.  Dig in!

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Baked Cinnamon Oatmeal

The cold winter weather has me craving a hot breakfast lately.  I love oatmeal on a cold morning and this recipe is a great way to start a blustery day.  We used to have baked oatmeal at our friend Connie’s house every Memorial Day.  There’s something about hearty oatmeal and warm milk that’s comforting.  You’re going to love this one for a breakfast crowd or to use throughout your busy week.

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BAKED CINNAMON OATMEAL

Ingredients

  • 4 Cups Oatmeal (quick-cooking)
  • 1 Cup Light Brown Sugar
  • 2 Tsp. Cinnamon
  • 2 Tsp. Baking Powder
  • 1/2 Tsp. Salt
  • 4 Eggs
  • 1 1/2 Cups Milk
  • 1 Stick Butter, Melted

Instructions

  • Preheat oven to 350 degrees.
  • In a large bowl add oatmeal, brown sugar, cinnamon, baking powder and salt.  Stir to combine.
  • In a small bowl, whisk together eggs and milk.  Skim milk works fine here.
  • Add liquid to dry ingredients and mix thoroughly.
  • Stir in melted butter.
  • Pour mixture into a 13×9 pan coated with non-stick spray.
  • Bake at 350 degrees for 30-35 minutes until a toothpick comes out clean.
  • Cut into squares and serve immediately in bowls with warm milk.

Our tradition is to eat this with warm scalloped apples and warm whole milk.  You can definitely vary the toppings based on your preference.  You can also add dried fruit and/or nuts to the oatmeal before baking for added flavor and texture.  I’d recommend that as an option if you plan on taking these tasty squares as a grab-and-go breakfast with your cup of coffee.  You and your family will surely love this recipe as much as we do.  Dig in!