Dragon's Breath Sticky Ribs
photo by Midwest Maven
- Ready In:
- 1hr 50mins
- Ingredients:
- 14
- Serves:
-
8
ingredients
- 2721.55 g country-style pork ribs, bone-in (8 meaty ribs)
- 1 medium carrot, cut in thirds
- 1 celery rib, cut in thirds
- 1 small yellow onion, cut in quarters
- 2.46 ml dried thyme
-
Sauce
- 73.94 ml soy sauce (low sodium preferred)
- 29.58 ml spicy brown mustard
- 118.29 ml brown sugar
- 88.74 ml honey
- 44.37 ml hoisin sauce
- 44.37 ml tomato paste, concentrate
- 44.37 ml ginger, finely grated
- 0.61-1.23 ml red pepper flakes
- 2 head garlic, roasted
directions
- Place the ribs, carrot, celery, onion and thyme in a large pot, cover with water. Bring to a boil and boil for 30 to 45 minutes; drain.
- While the ribs are precooking, place the soy sauce, mustard, brown sugar, honey, hoisin sauce, tomato paste, ginger and red pepper flakes in a small saucepan. Squeeze the roasted garlic pulp into a small dish, mash and add to the pan stirring to combine. Bring to a low boil and cook until ingredients are well blended and warm, 2 to 3 minutes.
- Remove the ribs from the water, pat dry. Discard the boiling water and vegetables. Place ribs on a roasting pan that has been lined with foil and baste generously with the sauce. For easy release, spray the foil with non-stick cooking spray or use easy release foil.
- Preheat oven to 350 degrees, place the ribs in the oven and cook until fork tender; about an hour, basting every 15 minutes with the sauce.
Questions & Replies
Got a question?
Share it with the community!
Reviews
see 7 more reviews
RECIPE SUBMITTED BY
PaulaG
Hixson, Tennessee
I came to this site in March of 2004. It was then called Recipezaar. This site was the first on-line site that I ever joined. I first popped in 2003 while searching for a Peach Cobbler Recipe. In March of 2004, DH was having shoulder surgery and I was looking for a Split Pea Soup. Once again I found myself on Zaar as it came to be called.
Over the years I hung out and learned from some of the best home cooks in the country, I posted over 700 recipes on the site, reviewed over 3500 recipes and posted over 3000 food photos. Over the next 10 years the site made many changes and in 2010 it was sold to to Food Network and became Food.com.
Until last year we played games, talked and shared with one another. As a result of the community and the relationships I built I got to meet some wonderful people from all over the country. I also have a great number of friends that I have never meet face to face. Some of us still hang out at various places across the net.
Zaar was more than a cooking community. It was an internet community of friendship. Life is an adventure ever changing.