To Taste: General Tso’s Braised + Glazed Spare Ribs

It’s been quite a week! I spent a few days helping my family move my grandparents to assisted living and am relieved to be back home relaxing & cooking. In the moving process, I gathered some food left at my grandparents’ old place, including frozen spare ribs. Not only is my grandma the freezing queen (she dated these 8/6/2007 with no evidence of freezer burn), she also made some of the best sesame-soy-glazed spare ribs. Unfortunately, I don’t have her recipe on hand so it was time for me to attempt my own asian-glazed version. And so resulted, my General Tso’s Braised + Glazed Spare Ribs, a spin on the traditional take-out favorite served with the usual white rice & steamed broccoli. I certainly impressed myself with this one and I know I did my grandma proud, too.

Check out my General Tso’s Braised + Glazed Spare Ribs recipe after the jump!

General Tso’s Braised+ Glazed
Spare Ribs

Serves 2
Total time: 1.5 hours


  • 1 dozen spare ribs (about 2 lbs), seperated
  • 1/4 cup low-sodium soy sauce
  • 1/4 cup  rice vinegar
  • 1/2 cup of hoisin sauce
  • 1T sriracha
  • 2T sesame oil
  • 1/2 cup granulated sugar
  • 1T vegetable oil
  • 2tsp ginger, minced
  • 5 garlic cloves/2T, minced
  • 12 dried red chilis
  • 1T cornstarch
  • 1/4 cup water
  • 1/4 cup scallions, chopped
  • 4 cups of prepared white rice
  • 2 cups steamed broccoli


  • wok with lid
  • medium mixing bowl
  • whisk
  • baking sheet
  • foil
  • cooking spray
  1. Combine chicken stock, soy sauce, hoisin, rice wine vinegar, sriracha, sesame oil, & sugar in a bowl. Whisk together and set aside.
  2. Heat 1T vegetable oil in a wok over high heat. Add ginger & garlic and saute approx 30 seconds until fragrant without browning.
  3. Add sauce mixture to wok. Add ribs and dried red chilis.
  4. Bring to a boil. Cover and reduce to medium-low.
  5. Allow to simmer for 30minutes and then flip/rearrange spare ribs. Add chicken stock as needed if liquid reduces too low.
  6. Re-cover and allow to simmer for an additional 3o minutes.
    If prepping a day ahead, you can stop here. Remove from heat, allow to cool completely, and store in refrigerator over night. Resume with Step 7 approx. 30-45 minutes before serving.
  7. Pre-heat oven on Lo broil setting. Cover a baking sheet with foil and coat with cooking spray.
  8. Remove wok from heat and transfer ribs meaty side down on baking sheet. Broil approx. 4 inches from heating element for about 5 minutes. Turn ribs (or use my genius method noted below) and broil for another 5 minutes until glazed & crispy.
  9. While ribs are under the broiler, return sauce to stove over medium heat. Whisk together cornstarch & water. Add to sauce and combine. Bring to boil, stirring regularly, for about 3 minutes. Remove from heat and allow to thicken.
  10. Toss ribs and half of scallions in thickened sauce.
  11. Plate 2 servings of white rice and divide ribs. Spoon extra sauce on top and sprinkle with remaining scallions. Serve with steamed broccoli.

I’m a genius.

When it came time to flip my ribs to the meaty side, I realized that they were too arched to magically stand up and broil to the level I wanted to achieve. Lightbulb moment! I grabbed my bundt pan, flipped it over opening side down, covered it with foil, and draped the ribs around the arched disc. Please note that all your ribs may not fit so you may have to broil in batches. Also, make sure to lower your oven rack down a level or two so that their is still a headspace of about 4″ between the broiler and ribs.

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