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Sticky pork ribs


  • 1/4 cup (60 milliliters) tomato ketchup
  • 3 tablespoons (45 milliliters) hoisin sauce
  • 2 tablespoons (30 milliliters) soy sauce
  • 2 tablespoons (30 milliliters) honey
  • 2 tablespoons (30 milliliters) rice wine vinegar
  • 1 tablespoon (15 milliliters) minced garlic
  • 1 teaspoon (5 milliliters) minced ginger
  • 1 teaspoon (5 milliliters) onion powder
  • 905 grams country-style boneless ribs
  • 1-2 chopped scallions, to garnish


  1. Preheat oven to 425F (205C).
  2. Add ketchup, hoisin sauce, soy sauce, honey, vinegar, garlic, ginger and onion powder to a bowl and stir to combine. Pour out 1/4 cup (60 milliliters) sauce to reserve for glazing at the end.
  3. To remaining sauce, add ribs and toss to coat evenly. Arrange ribs in one layer on a parchment covered baking sheet. Place on the middle rack in the oven and cook for 12-15 minutes or until golden brown and crispy.
  4. Brush ribs with reserved sauce and cook for eight to ten more minutes.
  5. Serve with chopped scallions scattered on top.


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