The ribs come out soft and full of spicy flavors. Spicy, but in moderation, and you can adjust the spiciness with the amount of chili flakes. The Sichuan pepper infuses the ribs with a bright lemon flavor, the honey gives a sweetness and a gooey, glossy sauce consistency. As a result, the ribs feel like they're covered in hot caramel.
600mlShaoxing rice wine or semisweet sherry (can be replaced by another semisweet wine or even a dry one)
10stalksgreen onions
800mlchicken broth
frying oil(olive (not extra-virgin) or sunflower)
Instructions
Preheat the oven to 180 degrees, on high and low. Peel and chop the garlic, ginger and green onion. Prepare all other spices and measure out all the necessary liquids.
Rub the ribs with salt and pepper and grease a baking tray with oil.Put the tray over medium heat and brown the ribs on all sides for 5 to 10 minutes.
Add the chopped garlic, ginger, dried chili flakes, Sichuan pepper, star anise and honey. Cook for a couple more minutes until the honey begins to caramelize.
Add soy sauce, rice vinegar, and wine, bring to a boil and cook for about another minute. Add chopped green onions (leave some for decoration), pour in chicken broth place in preheated oven then bake for 1 hour, flipping ribs to the other side in the middle of the process.
After an hour, take the tray out of the oven and put it on the stove. Heat the marinade and evaporate for 8-10 minutes to boil the sauce to the consistency of thick syrup. In the process, turn and stir the ribs to coat each rib with the sauce on all sides. Sprinkle with green onions and serve.