Recipe of Eric Ripert Honey Glazed Ribs (蜜汁排骨)

Hey everyone, it is Drew, welcome to my recipe page. Today, we’re going to make a distinctive dish, honey glazed ribs (蜜汁排骨). It is one of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

Honey Glazed Ribs (蜜汁排骨) is one of the most favored of recent trending meals in the world. It is simple, it is fast, it tastes yummy. It’s enjoyed by millions every day. Honey Glazed Ribs (蜜汁排骨) is something that I’ve loved my whole life. They are nice and they look fantastic.

To begin with this recipe, we must prepare a few ingredients. You can cook honey glazed ribs (蜜汁排骨) using 11 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Honey Glazed Ribs (蜜汁排骨):

1. Take 2 pounds baby back ribs
2. Get 1/2 teaspoon onion powder
3. Get 1/4 teaspoon garlic powder
4. Get 2 tablespoons light soy sauce, separated
5. Make ready 2 tablespoons Shaoxing wine
6. Make ready 1 tablespoon oil
7. Take 15 grams rock sugar
8. Prepare 1/3 cup water
9. Get 2 tablespoons honey
10. Get 1/2 teaspoon cider vinegar
11. Get 1 pinch toasted sesame seeds

Instructions to make Honey Glazed Ribs (蜜汁排骨):

1. Wash the ribs and thoroughly pat them dry with paper towels. Next, marinate the ribs with a mixture of onion powder, garlic powder, 1 tablespoon light soy sauce and 2 tablespoons Shaoxing wine for one hour.
2. Next, preheat the oven to 400 degrees, and put the ribs on a baking sheet lined with parchment paper. Bake for 40 to 45 minutes. Turn and flip the ribs every 10 minutes until all sides are golden brown.
3. About 10 minutes before the ribs come out of the oven, prepare the sauce. Heat the oil in a wok over medium low heat. Add the rock sugar, and let it melt, taking good care not to burn it. Next, add the water, honey, cider vinegar, and 1 tablespoon of light soy sauce. Turn up the heat slightly to bring the sauce to a low boil, and turn off the heat.
4. Once the ribs are done, coat them in the hot (temperature-wise) sauce while the ribs are still hot. Only when the ribs are straight out of the oven will they properly absorb the sauce and get that coveted sheen. Sprinkle with toasted sesame seeds and serve.

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