Anyone who’s ever been to a decent Chinese restaurant will know that a good appetizer (or indeed as part of a main meal) to have is the sticky ribs. Take a look at our wonderful recipe which will have you eating the best tasting Chinese style sticky ribs. We know you will love them.
1 hour 25 minutes
32oz (2lbs) pork spareribs
½ cup chicken bone broth
⅓ cup Swerve confectioners’-style sweetener
¼ cup tomato sauce
1 ½ tbsp wheat-free tamari, or ⅓ cup coconut aminos
1 tbsp coconut vinegar or apple cider vinegar
½ tsp Chinese five-spice powder
¼ tsp toasted (dark) sesame oil
⅛ tsp liquid smoke (optional)
1 clove garlic, smashed to a paste
Sliced scallions, for garnish
1 tbsp toasted sesame seeds, for garnish
- Make individual ribs out of the spareribs. Whisk together the broth, sweetener, tomato sauce, tamari, vinegar, fivespice powder, sesame oil, liquid smoke (if using), and garlic in a large mixing bowl. Place the ribs in the bowl and coat well with the sauce. Place the bowl in the refrigerator for 2 hours or overnight to marinate.
- Preheat the oven to 180 degrees Celsius/350 degrees Fahrenheit. Remove the ribs from the marinade and set them on a wire rack inside a rimmed baking sheet; set aside the marinade. Place a sheet of parchment paper over the ribs, then a sheet of foil on top and crimp the foil edges around all sides of the pan to seal tightly. 1 hour in the oven.
- Remove the ribs from the oven and raise the heat to 230°C/450°F. Remove the cover, brush the ribs with the marinade, and bake for 10 minutes more, uncovered. Bake for an additional 10 minutes. Remove the ribs from the oven and serve with scallions and sesame seeds. Refrigerate in an airtight container for up to four days. Place in a preheated oven at 180°C/350°F for about 5 minutes to reheat.
8 servings per container
- Amount Per ServingCalories90
- % Daily Value *
- Total Fat
- Saturated Fat 1g 5%
- Sodium 10mg 1%
- Total Carbohydrate
- Sugars 10.5g
- Protein 1.6g 4%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.