Ingredients
1 cup ketchup
3/4 cup hoisin sauce
1/2 cup honey
5 Tbsp. soy sauce
5 Tbsp. dry Sherry
1/4 cup plus 2 tsp white wine vinegar
1/4 cup sesame seeds
2 Tbsp. plus 2 tsp curry powder (I use 1/2)
2 Tbsp. plus 2 tsp oriental sesame oil
2 Tbsp. grated orange peel (I use 1/2)
2 Tbsp. salted black beans, minced
2 Tbsp. minced garlic
1 Tbsp. chili paste with garlic
3 lb baby back pork ribs
Preparation
Whisk all ingredients except pork in lg bowl to blend. Divide ribs between 2 lg baking dishes. Brush with half of sauce. Cover ribs and remaining sauce separately and refrigerate overnight.
Original recipe: Preheat oven to 375. Transfer ribs to lg heavy baking sheets. Roast ribs until tender, basting frequently with some of remaining sauce, about 1 hour. Place remaining sauce in heavy sm saucepan and bring to simmer. Transfer ribs to platter. Cut into individual ribs. Serve, passing remaining sauce separately.
My variation for more tender ribs: Wrap ribs with a good amount of sauce in triple layer of aluminum foil. You can do this with whole racks, 1/2 racks, or as individual ribs. Note that the next step is easiest with individual ribs because they don’t fall apart as much, but 1/2 racks and whole racks do come out somewhat more tender (literally falling off the bone with any manipulation). Preheat oven to 300. Cook ribs meat side down for 2 -2 1/2 hours. Remove from oven. Turn on broiler. Open up the foil packets and remove ribs. Place ribs meat side up on a cookie sheet lined with foil. Cover with generous amount of sauce and broil for a/b 2-5 minutes until bubbling. Be careful at this step not to burn.
Bon Appetit October 1992 CanoeHouse Restaurant, Mauna Lani Bay Hotel and Bungalows Kohala Coast, Big Island of Hawaii
Serves 6
