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Chef Morimoto's Sticky Spare Ribs

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).  

Course: Main Course
Cuisine: Chinese
Keyword: Chef Morimoto, Chinese New Year foods, Pork, Pork dishes, Spare Ribs, Sticky Spare Ribs
Pork Rib Braise
  • 1 rack pork ribs
  • 5 oz ginger chopped
  • 2 oz garlic chopped
  • 1 oz canola oil
  • 1 white onion rough cut
  • 1/4 cup cooking wine
  • 1 cup Tamarind paste
Hoisin Chili Sauce
  • 1 cup Hoisin sauce
  • 3 cup Mae Ploy
  • 1/2 cup rice vinegar
  • 1/2 cup white sugar
  • 1/4 cup fish sauce
  • 1/4 cup soy sauce
  • 2 cups cornstarch
  • 2 tbsp freshly chopped cilantro
To make Sauce
  1. 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.

Braise Pork Ribs
  1. Place Pork Ribs in an oven proof pan.  

  2. Place the ginger, garlic, white onion, cooking wine and oil into the pan. 

  3. Cover with water and add the tamarind paste and gently stir the paste into the mixture. 

  4. 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. 

  5. Allow the ribs to cool in the braising liquid until able to handle easily. 

  6. Once cooled slice the rack apart into individual ribs.