Sticky Spare Ribs

This sounds Funky...Funky as in Good..

Chef Masaharu Morimoto’s sticky spare ribs are an easy favorite for diners and the Iron Chef as well. With the Chinese New Year approaching — Year of the Pig no less — Morimoto shared this recipe for this decadent dish. If cooking them up seems like too much work, you can find them at his Disney Springs restaurant Morimoto Asia as well.

INGREDIENTS:

 Hoisin Chili Sauce-


1 cup hoisin
3 cup Mae Ploy chili sauce
1/2 cup rice vinegar
1/2 cup white sugar
1/4 cup fish sauce
1/4 cup soy sauce
Pork Rib Braise
1-rack pork ribs


5 ounces ginger (chopped)
2 ounces garlic (chopped)
1 ounce canola oil
1 white onion, rough cut
1/4 cup cooking wine
1 cup tamarind paste
Frying/Garnish
2 cups of cornstarch
Oil for frying
2 tablespoons freshly chopped cilantro

DIRECTIONS-

To make Sauce
In a medium bowl, 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. Preheat the oven to 250 degrees.
2. Place pork ribs in an ovenproof 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.
3. Cover with Aluminum foil and cook for approximately 3.5 hours at 250 degrees or until the meat pulls away easily from the bone.
4. Allow the ribs to cool in the braising liquid until able to handle easily. Once cooled slice the rack apart into individual ribs.
5. In a deep fryer or a fry pan heat enough oil to cover the ribs to 350 degrees. Lightly coat each of the braised/cooled ribs in cornstarch; fry until golden brown and crispy (about 2-3 minutes) and place on a wire rack to drain and cool slightly.
6. Once drained and slightly cooled, toss the fried ribs with the Hoisin Chili Sauce and plate (3) to a serving. Top with the fresh chopped cilantro and serve immediately.

THERE IT IS...ENJOY! EAT WELL MY FRIENDS!