Sticky ribs

I did mention in a previous post how my son and my husband love ribs. I tend to like boneless, skinless, chicken breast and buy those a lot since it’s very versatile. However, I have since branched out buying meats with bones and skin because they both often mention how much they like it. I’m basically cooking for them so if they like it, everything is great. If they ask for a certain dish, I’m almost sure I’ll make it. Saves me time thinking of what to cook! 😊

This is the third recipe I have for ribs. It is less sweet than the previous two recipes, but still cooks in one pot! Every time I serve this, there is no left overs!

2 pounds pork back ribs, separated into individual ribs

1 small onion, diced

2 pieces of star anise

1 cinnamon stick, broken into pieces

1 inch piece of ginger, peeled and sliced

juice and zest of 1/2 a lemon

1/4 cup soysauce

1 tablespoon vegetable oil

2 tablespoons molasses

2 tablespoons brown sugar (add more if you want it sweeter)

1/2 cup pineapple juice

Place the ribs in a bowl.

In another bowl, mix all the other ingredients well until molasses and brown sugar are dissolved. Pour over the ribs, mix it a bit, cover and refrigerate for at least 2 hours.

You can cook this one of two ways:

First, pour everything into a dutch oven and cook on stovetop over medium low heat until liquid has almost all evaporated and the ribs are cooked, about 45 minutes.

Second, pour everything into a roasting pan and place in a preheated 400F oven for 30-35 minutes. Turn ribs over and bake for 25-30 minutes more, until ribs are done and browned.

Serve immediately.

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