Prep 15 mins
Cook 1 hr 30 mins
these are just wonderful tender ribs with great flavor. we like this with stir fried rice or lo mein.
- 1 tablespoon corn oil
- 2 lbs baby back ribs, cut into individual ribs
- 2 cloves garlic, chopped
- 2 inches cinnamon sticks
- 2 tablespoons grated orange zest
- 1⁄2 cup sherry wine or 1⁄2 cup madeira wine
- 1 teaspoon anise seed
- 2 tablespoons soy sauce
- 1 tablespoon balsamic vinegar
- 1 tomatoes, diced
- 1 teaspoon dried thyme
- 1 cup chicken stock
- heat oil in a large dutch oven.
- add ribs, garlic, cinammon, zest, and anise seed.
- cook quickly, searing both sides, about 5 minutes.
- add sherry, soy sauce, vinegar, tomato and thyme.
- cover, reduce to low and simmer 15 minutes.
- add 1/4 c stock, cover and cook on low heat 45 mins-1 hour, turning every so often so the sauce gets on both sides.
- if it gets too thick or sticks add more broth.
- remove the ribs from the pan and deglaze it with the remaining 1/2 c stock.
- return the ribs to the pan, coat with the sauce, serve.
chia, thumbs up! Well, I came home to fix the ribs and found that my husband had already broiled them. So I put them in the pan and followed the directions, except I just simmered them in the sauce about 15 minutes, to let it cook down. Oh, so good! I wasn't able to find anise seeds, but when I find them I will make this again. The sauce was so good, I think I will try it on some tofu! Thanks for a truly delicious recipe!
Mmmmmmmmmm good!! I made up a mainade with the garlic cinnamon sticks,orange zest, sherry, cloves, ginger, soy sauce, balsamic vinegar, chilli sauce, thyme and chicken stock and set the pork ribs in it, in a plastic bag overnight. Didn't have any anise seed. Seared them as you said, then poured half the marinade over them and simmered for 15 minutes as instructed. Then poured more of the marinade over and cooked on low heat for about 1 hour. Perfect not too wet, but not too dry either, even had a little sauce left to glaze with upon serving. Enjoyed them very much!!great taste and will probably make them again. Thanks for sharing a keeper.
I sort of 'messed up' when I cooked this, but I'm putting in a review, neverheless, because the flavor is sooooo delicious, and because I have come to the conclusion it is virtually impossible to ruin it! I used pork spare ribs like Jan. I followed the recipe exactly until step 6, apart from doubling the sherry, soy sauce and vinegar. Then, without reading the instructions properly, I tossed in 2 cups of chicken stock, instead of 1/2 cup (bearing in mind I was doubling the sauce)! Uhh ooh. So, I simmered the ribs in all this fluid for about 30 minutes, then transferred them to an ovenproof dish in a single layer, spooned some of the sauce over, covered them with foil, and baked them at 350 F for 45 minutes, basting every now and then. Meanwhile, I simmered the remaining sauce on the stove. By the time the ribs were cooked, the sauce had cooked right down and was packed with flavor. I served the ribs with some of the sauce spooned over. They were a big hit with my family! Thanks Chia. This will be a favorite.