Honey Glazed Ribs(蜜汁排骨)

Want to change things up for dinner? Try making honey glazed ribs. The unique flavor is amazing. It's sweet but not greasy. After making it, you will think it's very great.

Why do I like this recipe?

This honey glazed ribs recipe is really pleasing. It perfectly balances the salty and sweet flavors. The crispy outside and tender inside texture is irresistible. Adding multiple seasonings during marinating makes the pork ribs more flavorful. The frying process makes the meat crispy.

The production steps are clear and simple, and even beginners can easily master it. Especially in the final step of coating with honey glaze, it gives the ribs an attractive luster on the surface. Sprinkling sesame seeds not only looks good but also adds a crispy feeling.

This dish does not require special cooking skills. As long as you follow the steps, you can make restaurant-level deliciousness. Moreover, the ingredients are easy to buy. You can enjoy the feeling of high-end dishes at home and it has a high cost performance.

Required ingredients and substitutes

Main ingredients:

Pork ribs: Tender and juicy meat, it is the core ingredient of this dish. After cooking, it has a mellow taste.

Accessories:

Sesame seeds: Play a decorative role. Not only make the appearance of the dish more attractive, but also add a little unique fragrance of sesame.

Seasonings:

Salt: Basic seasoning, enhance the flavor of pork ribs and make it taste more delicious.

Sugar: Used for marinating to get flavor in the early stage and boiling honey glaze in the later stage to add sweetness and color.

Cooking wine: Remove fishy smell and greasiness. Reduce the fishy smell of pork ribs during cooking and increase the aroma.

Dark soy sauce: Color and enhance the flavor. Give pork ribs an attractive color and rich taste.

Ground pepper: Add spicy flavor, remove fishy smell and increase fragrance, and enrich the taste level.

Sichuan peppercorn powder: Bring unique numbing taste, enhance the taste experience and make the taste more characteristic.

Starch: Used for marinating and coating. Help pork ribs keep tender and juicy and form a crispy skin when frying.

Oil: Fry pork ribs to make the skin crispy and the inside tender to achieve the ideal taste.

Water: Used to prepare honey glaze and dilute sugar so that it can better wrap pork ribs.

Malt syrup: Increase the viscosity and luster of honey glaze, make honey glaze better adhere to pork ribs, and the taste is more sweet and mellow.

Substitutes:

Pork ribs: Can be replaced by pig cartilage. The taste is more crisp and tender with the unique taste of cartilage.

Sugar: Rock sugar can be substituted. The sweetness is similar. After melting, the color is brighter and can improve the appearance of the dish.

Starch: Starch can be replaced. The function is the same. It can help pork ribs keep moisture and form a skin and make the taste crispy.

Malt syrup: Honey can be substituted. It also has viscosity and sweetness. It can make honey glaze more thick and the taste is sweet.

Sesame seeds: White sesame seeds and black sesame seeds can be substituted. The main function is to decorate and increase fragrance. Just choose according to your preference.

Which part of the pork ribs is better for making this dish?

Ribs are the most suitable for making this dish. Especially the position of the front ribs, the meat is tender, juicy, and the bones are not too big. When purchasing, choose pork ribs with pink flesh, firm meat, and even distribution of fat and lean.

It is recommended to choose pork rib sections about 3 centimeters in size. This way, they are evenly heated when fried and are also convenient for absorbing flavors. Too large pork ribs are not easy to be fried thoroughly, and too small ones are easily fried too dry.

How can we judge if the pork ribs are completely fried?

Use chopsticks to poke the thickest part of the pork ribs. If it can be easily poked through, it means it is fried. If there is resistance or it cannot be poked through, it needs to be fried further. When fried until the surface is golden yellow, it takes about 4 to 5 minutes.

According to past experience, the pork ribs can be taken out of the pan when they are seven minutes cooked because they will continue to be heated when coated with honey glaze later. When cutting open the pork ribs, the meat should be light grayish white without any blood. Fried in this way, the pork ribs are not only fully cooked but also not too dry.

Controlling the oil temperature is crucial. Keeping it at around 170 degrees is the most appropriate. You can insert chopsticks into the oil pan. If you can see fine bubbles rising evenly, it is the right temperature. If the temperature is too high, the surface is easily burnt. If the temperature is too low, the pork ribs will absorb too much oil.