Hoisin Sticky Spare Rib Recipe From Morimoto Asia

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I love a good spare rib, sticky with some form of barbecue sauce. This recipe for Hoisin Sticky Spare Ribs from Morimoto Asia sounds like it would definitely fit the bill.

Hoisin Sticky Spare Ribs Recipe - Morimoto Asia

Pork Rib Braise

Full rack spare ribs, about 16 ribs

White onion, roughly chopped 

1/2 cup freshly chopped ginger

1/4 cup freshly chopped garlic

1/4 cup cooking wine

2 tablespoons canola oil 

1 cup tamarind paste

Preheat oven to 250°F. Place ribs in baking pan and add onion, ginger, garlic, cooking wine and oil. Cover with water, then gently stir in tamarind paste. Cover with foil and bake 3 ½ hours or until meat easily pulls away from the bone. Remove from oven and cool in braising liquid until cool enough to handle. Slice into individual ribs.

Hoisin Chili Sauce

1/2 cup hoisin

1 1/2 cups sweet chili sauce

1/4 cup rice Vinegar

1/4 cup sugar

2 tablespoons fish sauce

2 tablespoons soy sauce

Whisk together ingredients in a mixing bowl. Refrigerate until ready to use.

Frying and Garnish

Oil for frying

2 cups of cornstarch

2 tablespoons freshly chopped cilantro

Heat oil to 350°F. Lightly coat each rib in cornstarch and fry until golden brown and crispy, about 2 to 3 minutes. Place on a wire rack to drain and cool slightly. 

To serve, toss with hoisin chili sauce, (put back under the broiler for a few minutes to get extra crisp), top with cilantro and serve immediately.