Sticky Spicy Glazed Ribs with Tender Fall-Off-the-Bone Texture Step-by-step instructions

Before you start

Before starting, ensure all ingredients are chopped, measured, and placed within reach of the stove. The cooking process moves very quickly once the heat is applied, so having everything ready is crucial for success.

Prepare the ribs by drying them thoroughly, as excess moisture prevents proper browning and can lead to steaming instead of searing. Ensure the wok is completely clean and dry before heating.

Instructions

Ingredient Preparation

1. 1Prepare the Ingredients
   Begin by washing the scallions and slicing them into thin rounds. Peel and finely dice the fresh garlic cloves. Carefully slice the fresh red chilies into thin coins, removing the seeds if a milder heat level is preferred. Ensure the pork ribs are cut into individual sections and patted dry with paper towels to prepare them for the wok searing process.
   Look for The garlic is finely diced and the chilies are evenly sliced.
   Tip Keep the ingredients organized near the stove for a smooth cooking process.

All aromatics are sliced and diced with precision, and the pork is prepped and ready for the heat. Everything is staged for an efficient, seamless cooking process that ensures no burning occurs.

Searing the Ribs

2. 2Sear and Sizzle
   Heat a large wok over medium-high heat until hot. Add the prepared pork rib pieces in a single layer, ensuring they have enough space to brown properly. Sear the ribs until they develop a deep golden-brown crust on all sides. This browning process develops the necessary savory foundation for the final glaze. Monitor the heat carefully to prevent burning the meat surfaces.
   Look for The ribs are golden brown and sizzling audibly in the wok.
   Tip Avoid overcrowding the wok to ensure the ribs sear instead of steaming.

The ribs should exhibit a deep, caramelized golden-brown color on all surfaces. The kitchen should smell savory and slightly smoky as the meat fats render and brown in the hot wok.

Glazing and Serving

3. 3Glaze and Finish
   Add the diced garlic and sliced red chilies to the wok with the browned ribs, stirring briefly until fragrant. Pour in the spicy red sauce, tossing the ribs constantly to ensure an even, glossy coating. Continue cooking until the sauce reduces to a thick, sticky consistency that clings to the meat. Ensure the internal temperature of the ribs reaches 145°F (63°C). Remove from heat, let the meat rest for 5 minutes, and garnish with sliced scallions before serving immediately.
   Look for The sauce is thick, bubbling, and coats the ribs in a glossy, vibrant layer.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip The residual heat from the wok will help the glaze set perfectly on the ribs.

The sauce has reduced into a thick, sticky, and vibrant red coating. The ribs are glistening, the aromatics are soft, and the dish is ready to be plated immediately for the best texture.

Common mistakes

Avoid overcrowding the wok, as this drops the temperature and prevents the ribs from achieving a good sear.

Do not add the garlic and chilies too early, as they can burn and become bitter if exposed to high heat for too long before the sauce is added.

Finally, never skip the resting period, as this allows the juices to redistribute, ensuring the meat remains tender and flavorful after cooking.

How to tell it’s done

The ribs are perfectly done when the meat is tender and easily pulls away from the bone using tongs. Use a food thermometer to verify that the thickest part of the meat has reached an internal temperature of at least 145°F (63°C).

The glaze should be thick, glossy, and sticky, clinging firmly to the ribs without pooling excessively at the bottom of the wok.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest