Caramel Soy Sauce Sticky Ribs

A sophisticated, deeply savory dish that begins with caramelized sugar and finishes with tender ribs lacquered in a glossy glaze of Azeka’s Soy Sauce, apple juice, Shaoxing wine, and warm spices. The result is sweet, salty, aromatic perfection with irresistible sticky edges.

Ingredients (serves 4-6)
For the Ribs:

• 3-4 lbs pork spare ribs or baby back ribs, cut into 2-3 rib sections
  
• 2 tablespoons neutral oil
  
• ½ cup granulated sugar
  
• ¾ cup Azeka’s Soy Sauce
  
• 1 cup apple juice
  
• ½ cup Shaoxing wine
  
• 1½ cups water (plus more if needed)
  
• 4 cloves garlic, smashed
  
• 1 (2-inch) piece fresh ginger, sliced
  
• 2 whole star anise
  
• 1 small cinnamon stick
  
• 2 whole cloves
  
• 1 teaspoon black peppercorns
  

Optional Garnish:

• Sliced green onions
  
• Toasted sesame seeds
  

Instructions

1. Prepare the Ribs

Pat the ribs dry with paper towels. This helps them brown properly. If desired, blanch the ribs in boiling water for 5 minutes to remove impurities, then drain and pat dry again.

2. Caramelize the Sugar

In a large heavy-bottomed pot or Dutch oven, heat the oil over medium heat.
Add the sugar in an even layer. Let it melt undisturbed until it liquefies and turns a deep amber color. Gently swirl the pan as needed—do not stir with a spoon. Watch carefully to prevent burning.

3. Build the Base

Once the caramel reaches a rich amber hue, carefully add the ribs to the pot and toss to coat them in the caramel. The mixture will bubble vigorously.

Add the smashed garlic, ginger, star anise, cinnamon stick, cloves, and peppercorns. Stir briefly until fragrant.

4. Create the Braising Liquid

Pour in Azeka’s Soy Sauce, apple juice, and Shaoxing wine. Add water just until the ribs are mostly submerged.

Bring the mixture to a gentle boil, then reduce heat to low. Cover and simmer for 1½-2 hours, stirring occasionally, until the ribs are fork-tender.

5. Reduce to Sticky Perfection

Remove the lid and increase heat to medium. Simmer uncovered, turning the ribs frequently, until the sauce reduces to a thick, glossy glaze that coats the ribs beautifully – about 15-25 minutes.

Keep a close eye during this stage to prevent scorching.

6. Finish and Serve

Remove whole spices. Transfer ribs to a serving platter and spoon extra glaze over the top.

Garnish with sliced green onions and toasted sesame seeds if desired.

Serve with steamed rice, pickled vegetables, or simple sautéed greens to balance the richness.

Chef’s Tips

• For deeper flavor, marinate the ribs in ¼ cup Azeka’s Soy Sauce and ¼ cup Shaoxing wine for 2-4 hours before cooking.
  
• Baby back ribs cook slightly faster than spare ribs.
  
• If you prefer a thicker glaze, reduce longer until syrupy – but stop before it becomes overly sticky or hard.