@izumasterrollcorte: @Izu Master Roll Sanji chef #izumasterroll #izumasterclipfy #clipfyleague

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Sunday 03 May 2026 03:39:19 GMT

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STICKY RIBS 😮‍💨🔥 (our FAV) INGREDIENTS Ribs: • 4–5 lbs St. Louis style spare ribs (portion cuts) Marinade: • ¾ cup soy sauce • 3 tbsp sesame oil • ⅓ cup hoisin • ¼ cup Mike’s Hot Honey • 3 tbsp rice vinegar • 2 tbsp garlic ginger paste • 5–6 cloves garlic, minced • 1 tsp Chinese 5 spice • 3 tbsp vegetable oil • 1–2 tbsp fresh orange juice Dry Rub: • 2 tbsp brown sugar • 1 tbsp smoked paprika • 1 tbsp garlic powder • 1 tbsp onion powder • 1 tbsp black pepper • 1 tbsp chili powder • ½ tsp Chinese 5 spice • ½–1 tsp kosher salt Sticky Glaze: • 1 tsp neutral oil • 4 cloves garlic, minced • 1 tsp ginger paste • ¾ cup hoisin • ⅓ cup soy sauce • ⅓ cup Mike’s Hot Honey • 3 tbsp brown sugar • 3 tbsp rice vinegar • 1 tbsp sesame oil • 1–2 tsp chili garlic paste • ¼–⅓ cup water Finish: • Sesame seeds • Green onions (Taste and adjust as needed — I didn’t measure everything exactly LOL) INSTRUCTIONS 1. Whisk together all marinade ingredients. Add ribs and marinate: • minimum: 2 hours • best: overnight 2. Mix together the dry rub ingredients. Pat ribs mostly dry, then coat generously in seasoning. Wrap 3–4 ribs per foil packet, meat side DOWN. 3. Bake at 300°F for 2½ hours until super tender. 4. In a saucepan, heat oil and sauté garlic + ginger for about 30 seconds. Add remaining glaze ingredients and simmer 3–5 minutes until thick, glossy, and sticky. 5. Brush ribs generously with glaze. Broil on HIGH for 2–4 minutes until caramelized. Glaze again + broil another 1–2 minutes if you want them extra sticky 😮‍💨 Top with sesame seeds + green onions. #fyp #explorepage✨ #recipes #dinner #DinnerIdeas

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