Appleflats Crabapple Jelly: Sweet and Apple-tizing Ribs, Wings or Thighs
This Sweet and Apple-tizing Appleflats Crabapple Jelly Recipe is the perfect sauce for creating sticky, finger-lickin' chicken thighs, wings or pork ribs that are irresistibly delicious. That finishing glaze with the jelly provides the crowning glory for this authentic Taste of Canada.
Servings: 4
Ingredients
Ingredients for Blanching Pork (if using pork)
- enough boiling water to cover pork ribs
Ingredients For Sweet and Crabby Sauce
- 30 grams cooking oil
- 30 grams fresh ginger minced
- 30 grams fresh garlic minced
- 150 grams Appleflats Crabapple Jelly
- 150 grams dark Asian rice vinegar
- 90 grams Chinese rice wine Shaoxing OR Hua Tiao wine
- 45 grams light soy sauce
- 45 grams braising sauce or dark soy sauce
- 8 chicken breasts skin on and bone in OR 800 grams to a kilo of chicken wings OR one whole rack of Pork Ribs (baby back are more tender; side ribs work well if cut into “sweet and sour” size portions and then you can use 1 1/2 racks)
- 100 grams Appleflats Crabapple Jelly for glazing
- toasted sesame seeds or green onions slices for garnish
Instructions
Instructions for Blanching Pork
- Blanch pork ribs by pouring boiling water over to cover; rest 10 minutes, discard impurities
- Rinse and slice into individual ribs, removing excess fat
- Instructions for the Sweet and Crabby Crabapple Ribs, Wings or Chicken Thighs
- Place cooking oil, ginger and garlic into heavy pan or Dutch Oven; sauté for 5 minutes on high, stirring often
- Place all other ingredients into the heavy pan; add choice of meat and boil chicken on high for 15 minutes OR pork on high for 10 minutes
- Turn over meat; boil chicken on high 15 more minutes OR boil pork ribs on medium-high (not high) for 10 more minutes (important as ribs don’t release as much moisture as chicken and can burn if left longer or not watched)
- Just before time is up, melt 100 grams of Appleflats Crabapple Jelly; glaze ribs, wings or thighs, once plated
- Serve hot; garnish with toasted sesame seeds and thinly sliced green onions and serve with more glaze for dipping!
Notes
Please note that serving size is relative:
- 8 thighs: 2-4 people
-1 rack of ribs: 2-3 people
- 800 grams to 1 kilo Chicken Wings: 2 people