Prepared the same way as a Chinese restaurant. These Short Ribs are simmered in a thin Honey Garlic Sauce until tender. Serve it up as is with no thickening for Honey Garlic Dry Ribs, or Thicken the Sauce with a Slurry for some Saucy Honey Garlic Ribs.
Servings: 4 portions
Equipment
- 1 Stockpot
- 1 Butcher Knife
- 1 Wooden Cutting Board
- 1 Spider
- 1 Pair of Tongs
Ingredients
- 1 Rack Pork Ribs
Honey Garlic Sauce
- 3 C Water
- 2 C White Sugar - Brown for a deeper taste or equal parts
- 1/2 C Soy Sauce
- 1/4 C Molasses
- 2 Heads Garlic - whole cloves
- 1 Tbl Rice Vinegar
- 1/2 tsp Dry Mustard, Onion Powder & Garlic Powder - each
- 1/4 tsp Ginger Powder
- 1/8 tsp White Pepper
Starch Slurry
- 1/4 C Cornstarch & Cold Water - added last - see notes
Instructions
- Add all the ingredients for the Honey Garlic Sauce into a Pot. Mix well and set this over medium heat while you prepare the Ribs.
- Remove the Rib Tips/Cartilage with the Sternum and chop in between the soft bone/cartilage in bite size pieces and throw into the Pot with the Honey Garlic Sauce. Trim off the Flap and either chop into bite size pieces to include or freeze to use for Pork Fried Rice.
- Slice in between each Rib to get individual Ribs. Then, with some force, chop the Ribs in half right through the bone and add to the Pot. Don't hold the Rib with your other hand. Just set the rib down and aim for the center with some good force to chop through the bone. With all the Ribs in the Honey Garlic Sauce, turn the heat to max.
- As it comes to a boil, scoop off the scum that rises to the surface and discard. Once clean, reduce the heat to low and simmer for 1 hour covered.
- Combine 1/4 C of Cornstarch & Cold Water, or 2-3 Tbl of each for a thinner Sauce. Mix well and pour into the Honey Garlic Ribs while mixing. Remove from the heat once thickened and let rest 10 minutes before serving. You can also skip the thickening of the Sauce and serve these up as Dry Ribs.