We know you can’t get enough of our dumpling making class at Kings County Imperial (check out our photo below for a sneak peak at what awaits), which is why we’re excited to share one of our favorite chefs most popular recipes, sticky pork ribs, for you to create at home. If you ask nicely, Josh might just make some for you after our class on Saturday October 12 in case you want to learn by tasting (who doesn’t?).

This recipe is adapted from Executive Chef Josh Grinker of Kings County Imperial. All jokes are ours.

Makes: Approximately 6 to 8 servings depending on how hungry you are and what you consider a serving

Prep Time:  You have to let your ribs marinate overnight up 24 hours if you want the most intense flavor, and then it’s about 2 hours and 15 minutes for actual prep time time once your ribs have soaked up as much flavor as they can. We hate recipes that don’t factor in marinating time because it is crucial to planning your dinner and when you are hungry and in search of a recipe, the last thing you want to see is that you should have started making this yesterday.

Actual Cook Time:  15 minutes in an oven (make sure your oven isn’t filled with pots and pans first)

Total Time: Up to 26 hours and 15 minutes, but you can chop off a few hours depending on how long you let your ribs sit in the fridge.

Your Grocery List. Do Not Be Tempted To Buy Anything Else At the Store

½ teaspoon ground white pepper

½ teaspoon garlic powder

½ teaspoon Chinese five-spice powder

½ teaspoon ground ginger

1 tablespoon kosher salt

¼ cup soy sauce

¼ cup Hoisin sauce

¾ cup brandy.

4 cups sugar

½ cup ketchup

One 3-pound rack of St. Louis-style pork spareribs

Here’s How to Do It

1. Take the rack of ribs out of their wrapping and put them in a container or bag that you can easily seal. We despise saran wrap and prefer plastic bags but you do you. Take a bowl and whisk all of the other ingredients we listed above together until a sauce forms. The sauce will have some texture to it but that’s what you want. Take the sauce and pour up to half of it in your rib filled container, seal it tight so air won’t dry it out, and then break out your best Swedish massage impression. Gently rub the sauce into the ribs until they are completely relaxed and in a state of bliss. You will know this because your hands will be tired. Put aside the extra marinade, and refrigerate the ribs overnight. Do not open the fridge and eat them for a late night snack, you will regret it.

2. When you are ready to eat dinner, which is generally signaled by your stomach growling, preheat your oven to 300° and take out a baking sheet and tinfoil. Line that sheet up! Put the rack of ribs on the sheet and then put it in the oven. Once the ribs begin to cook, you can take that extra marinade we told you to keep handy and use a basting brush or a spoon to keep the meat moist. It doesn’t matter what you use as long as you keep basting the meat every 30 minutes and don’t get burned. Take a fork and if the meat is tender, which you will know because there will be little to no resistance, remove from the oven. Next, change your oven settings to broil.

3. Put the ribs on a cutting board and cut the rack between each bone. Place them back on the same baking sheet and drizzle some more marinade over the ribs. Put it back in the oven and let it broil for up to 4 minutes, then flip it over one time for another 4 minutes. You should see the marinade caramelize and the ribs will have a golden brown color to them. Take the ribs and put them on fancy serving plates. Eat with your hands. Have a napkin nearby.