Chinese Sticky Ribs

[sharonlouk]

Has anyone made the Chinese Sticky Ribs recipe from Cook's Country? It came in a newsletter I got today and there is no measurement given for one of the ingredients, the red pepper jelly. I'm considering making it, but not sure how much to use. It just says 1 Red Pepper Jelly. I cup, 1 jar, 1 what?

[DebL]

It's an entire jar, which is 10 oz, I think.

I've made them, and they're yummy.

[cinnamon girl]

Yum - they do sound delicious. The pepper jelly would add a nice twist. I think the missing word(s) is __ oz. jar; I'd go with Todao and Oldtimer on this and call it a cup. Please let us know how they turn out!

[OldTimer]

I would guess they mean 1 cup jelly...that sounds proportional. I'm sure you could also use Chinese sweet chili sauce, as well.

[cinnamon girl]

What else is in the recipe and what are the amounts roughly?

[sharonlouk]

The whole recipe is for 2 racks of ribs (2-1/2 to 3-1/2 lbs each). The ingredients for the glaze are:

1 red pepper jelly
1/2 cup cider vinegar
1/4 cup minced fresh cilantro leaves
1/4 teaspoon cayenne pepper
Minced scallion greens greens

You're supposed to put 3 cups of the cooking liquid from the ribs into a skillet. Add the jelly and vinegar. Simmer and cook until syrupy and reduced to 2 cups, then add the rest of the ingredients.

[drewb123]

sounds delish...I wanna make these now.

[sharonlouk]

It gets even better. You cook the ribs with hoisin, soy, sherry, ginger, garlic, orange peel. Then you make the glaze and broil until they're brown. I'm going to have to make them soon. The recipe alone is killing me! It's on the Cook's Country web site. I don't know what the protocol is about posting recipes as I don't usually come on this board. Probably not to, I'm guessing.

[drewb123]

I would LUV the recipe. Yes you can post!!!

[DebL]

2 racks either St. Louis style or baby back ribs (2-1/2 to 3-1/2 lbs each)
1 c hoisin
1 c sugar
1/2 c soy sauce
1/2 c dry sherry
1 6-in piece ginger, peeled and sliced into rounds
1-1/2 tsp cayenne pepper
30 sprigs fresh cilantro stems (reserve leaves for glaze), chopped
8 scallions white parts, cut into 1-in pieces (reserve green part)

Glaze:
1 10-oz jar hot red pepper jelly
1/2 c cider vinegar
1/4 c minced fresh cilantro leaves
1/4 tsp cayenne pepper
the reserve scallion greens, minced

Adjust oven rack to middle, and heat to 350. Remove the silver skin from the back of the ribs. Combine the rib marinade in a large roasting pan. Add the spareribs and coat well. Cover with heavy foil and cook meat side down 2-1/2 to 3 hours, until just tender. Remove ribs to a plate.

Strain the cooking liquid, put 3 cups into a large nonstick skillet. Skim the fat. Add the jelly and vinegar. Simmer over medium high heat until reduced to 2 cups. Off the heat, stir in the cilantro and cayenne.

Heat the broiler (don't raise the oven rack!). Pour enough water into the roasting pan to cover the bottom. Fit pan with roasting rack, arrange ribs on rack, and brush with glaze, reserving 1/2 c. Broil until beginning to brown, flip over, and brush with more glaze. Flip back to meat side up and brush with more glaze every 2-4 min until ribs are deep mahogany. Move to a cutting board, tent with foil, let rest 10 min. Slice, glaze again, and serve with scallion greens.

[todao]

Don't have your specific recipe from Cook's Country, but I can speculate.
It will, of course, depend on how many ribs you're preparing. But for the glaze in a recipe involving 3 - 4 pounds of ribs, I believe it would take about a cup, perhaps an ounce or two more (8 - 10 ounces) of the pepper jelly, or about 2 1/2 ounces per pound.