Feb 5, 2014 6:00 PM by Jennifer English
Happy Chinese New Year. It is the Lunar New Year celebration of the Year of the Horse. It is a time of traditions, rituals, ceremonies, and celebrations.
I found this delicious and simple preparation for Chinese Style Hoisin Sticky Ribs on one of my favorite food blogs called Food 52. I have tweaked the recipe, and find it easy enough to prepare ahead for a weeknight supper.
Chinese Style Honey Hoisin Sticky Ribs
For braising the ribs:
• 1 rack of pork baby back ribs, cut in half
• 1 onion, peeled and quartered
• 1 carrot, peeled and sliced into disks
• 1 tablespoon freshly grated ginger
• 1 head of garlic, sliced in half across the cloves
• 2 whole star anise
• 1 cup soy sauce, or your favorite brand
• water to cover
1. Place the ribs into the bottom of a snug, heavy bottomed pot Add the rest of the ingredients, 2. Then add water to cover the ribs by 1 inch. 3. Place the pot over medium high heat and bring the liquid to a boil. Once it has come to a boil, reduce the heat to low, put the lid on, and simmer the ribs until they are tender, about 1 1/2 to 2 hours. The meat should shrink on the rib bones, and the actual bones should have revealed themselves by 3/8 to 1/2 an inch. You can test for tenderness by slicing a sliver from an end and taste. It should have some tooth but still be tender. 4. Remove the ribs from the pot and discard the braising liquid. You can make a soup from the liquid, or freeze it for the next time you want to make an Asian red cooked dish.
To finish the ribs:
• 2 tablespoons prepared hoisin sauce
• 2 tablespoons prepared oyster sauce
• 1 tablespoon rice wine vinegar
• 2 teaspoons tamari soy sauce
• 1 teaspoon sriracha sauce
• 1/3 cup honey
• 1 green onion cut into slivers
• 1 tablespoon sesame seeds, toasted
1. In a small bowl combine the hoisin, oyster, soy, sriracha, vinegar, and honey. Whisk to combine. 2. When you are ready to finish cooking the ribs, heat the oven to 450? F. Place the ribs onto a sheet tray lined with foil for easy clean-up. Using a grill brush, paint both sides of the ribs with a light coating of the sauce. 3. Keep coating the ribs with the sauce until they take on a lacquer quality, then bake them until they start to darken and caramelize. Remove the ribs from the oven and cut them into pieces. To serve, sprinkle with sesame seeds and garnish with green onion.
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