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Appleflats Crabapple Jelly

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.

Course Appetizer or Main
Cuisine Canadian
Prep Time 10 minutes
Servings 4
Author Valerie Lugonja

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

  1. Blanch pork ribs by pouring boiling water over to cover; rest 10 minutes, discard impurities
  2. Rinse and slice into individual ribs, removing excess fat
  3. Instructions for the Sweet and Crabby Crabapple Ribs, Wings or Chicken Thighs
  4. Place cooking oil, ginger and garlic into heavy pan or Dutch Oven; sauté for 5 minutes on high, stirring often

  5. 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

  6. 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)

  7. Just before time is up, melt 100 grams of Appleflats Crabapple Jelly; glaze ribs, wings or thighs, once plated

  8. Serve hot; garnish with toasted sesame seeds and thinly sliced green onions and serve with more glaze for dipping!

Recipe 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