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Kathy Harshbarger
August 18, 2020 | Kathy Harshbarger

Chinese Glazed Ribs

Chinese Glazed Ribs



  • 2 racks baby back ribs, cut into individual ribs
  • 3/4 cup soy sauce
  • 1 1/2 Tbsp molasses
  • 6 Tbsp Shaoxing rice wine or dry sherry
  • 1/2 tsp Chinese five-spice powder
  • 3 star anise pods
  • 1/2 cup coarsely chopped unpeeled fresh ginger
  • 2 quarts water


  • 6 Tbsp sugar
  • 6 Tbsp reduced-sodium soy sauce
  • 1/2 cup rice vinegar


  • Vegetable oil for deep-frying, plus 1/4 cup oil for cooking in pan
  • 1 cup cornstarch
  • 3 Tbsp minced garlic
  • 1/2 cup basil leaves


  • Add all of the first ingredients into a pot and bring to a simmer. 
  • Simmer for 1 hour to 1.5 hours until the ribs are tender.
  • Once the ribs are tender, allow them to cool in the braising liquid before straining.
  • Preheat a home fryer or pot of oil on the stove to 350F.
  • For the sauce, mix the sugar, soy sauce, and rice vinegar until the sugar is dissolved.
  • Strain the ribs. 
  • Mix the ribs and cornstarch until evenly coated.
  • Add the coated ribs to the fryer and cook until crisp.  
  • Remove the ribs and place the ribs in a pan with paper towels to remove excess oil.
  • In a large saute pan, heat a couple of tablespoons of oil. Add the garlic. 
  • Next, add the ribs and toss with the garlic. 
  • Once the garlic begins to turn golden brown, add the sauce and reduce until the ribs are glazed and sticky. 
  • Serve and garnish with basil.

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Your favorite Jeff Cohn Cellars wine - red, white, Iris Brut Rosé; you decide!

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Thank you, Chef

We love this recipe!


Tripp Mauldin is the chef at Goodale Station in Columbus, OH

Like Jeff, Tripp attended the Johnson and Wales University (Vail, Co) and received a degree in Culinary Arts. He worked his way up from line cook at Aqua and the Ritz-Carlton Dining Room (SF) to sous chef at the Michael Mina Restaurant in the Westin St. Francis of San Francisco to being named Executive Chef at the Angele Restaurant in Napa Valley.


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