Recipe report: Celia's Sticky Chinese Ribs

[Jenise]

I took a square packet of meat out of the freezer yesterday to thaw. Porky color, but the approximately 6 inch square by 1" tall shape had me flummoxed as to what it would be; nonetheless, whatever it was, it was for dinner. By the time I realized what I had was two 3-rib slabs of babybacks (huh? Since when do I not cook ALL the ribs--even if its more than we could eat, cold leftover ribs are pure breakfast gold in my world), it was 6:00 and almost too late to be starting out on something ribby. And then I remembered Celia's recipe, which I'd never gotten around to trying. On hand, I had rice, fresh ginger, green onions and fresh broccoli: meal deal!

Here's a link to her recipe which has one of her great photographs to drool over:

viewtopic.php?f=5&t=11590&p=94229&hilit=Chinese+spare+sticky#p94229

I don't have either sherry or dark soy on hand at the moment so I used 4 x of regular soy and substituted brandy, but otherwise I followed her dead-easy recipe and ended up with beautiful ribs of a deep mahogany color vs. her black. And good? Three each was all either of us needed, but let me tell you we both wanted more and could have, would have, polished off another half dozen had they been there. The look and flavor both suggest something far more complicated--but it doesn't really get any easier than this.

Until you have to clean the pan.

Highly reccomended, especially to those of you with household help.

I REMEMBER that thread. Mmmm those look good. I'm going to have to make those really soon.

Until you have to clean the pan.

Highly reccomended, especially to those of you with household help.

Or a dishwasher.

Thanks for trying them out, Jenise! They are delicious, but they certainly do make a mess...