Stir together 3/4 cup of the water, the garlic, the chiles, the honey, the vinegar, and the salt in a medium-size saucepan over medium-high heat and bring to a boil.
Reduce the heat to medium-low and simmer, stirring often, for about 2 minutes.
In a small bowl mix together the 1 TBSP of water and the cornstarch until well combined then stir the cornstarch mixture into the pan.
Continue to simmer, while stirring, until thickened, about 2 more minutes.
Take the pan off the heat and set aside.
RIBS:
Preheat the oven to 350°F.
Pat the ribs dry with paper towels then generously season with salt and pepper.
Heat the oil in a dutch oven over medium-high heat.
Sear the ribs, in batches, until well browned all over then transfer the seared ribs to a plate and set aside.
Keep the dutch oven over medium-high heat and add the onion. Cook the onion, stirring often, until softened, about 2 minutes.
Stir in the water and chili sauce then use a wooden spoon to scrape the bottom of the dutch oven to release any stuck on bits.
Return the ribs to the dutch oven and bring to a boil.
Place the lid on the dutch oven then cook in the preheated oven for 2 hours.
Remove the lid from the dutch oven and continue to cook the ribs in the oven for about 30 more minutes or until the sauce has reduced.
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