Sink your teeth into these drool-worthy ribs as the Chinese New Year begins its celebration of the Year of the Pig (starting February 5th).
Combine all ingredients from the Hoisin Chili Sauce list and fully mix with a whisk or a fork and reserve. The sauce can be made and kept overnight in the refrigerator.
Place Pork Ribs in an oven proof pan.
Place the ginger, garlic, white onion, cooking wine and oil into the pan.
Cover with water and add the tamarind paste and gently stir the paste into the mixture.
Cover with Aluminum foil and cook for approximately 3.5 hours at 250 degrees Fahrenheit or until the meat pulls away easily from the bone.
Allow the ribs to cool in the braising liquid until able to handle easily.
Once cooled slice the rack apart into individual ribs.