Tuesday, November 30, 2010

Hunan Braised Pork Ribs

What a pleasure to have a plate full of fall-off-the-bone, sweet and sticky baby back pork ribs in front of you. Quite messy to eat but is it ever good! I tried few recipes and eventually came up with my own version. Of course, you can make them as spicy as you want with addition of Sriracha sauce.

1 rack baby back ribs, cut in half
2 T. Peanut oil
1/4 cup Hoisin sauce
1/4 cup Oyster sauce
1/4 cup Plum sauce
1/2 cup Soy sauce
1 cup Sake
1/4 t. red pepper flakes
2 cloves garlic, minced
1 T. fresh ginger, peeled & minced
2 T. honey

Have butcher to cut the rack in half. Remove the membrane covering ribs.
Cut the rack of ribs into separate ribs.

Put ribs and all ingredients in a prep bowl and rub the marinade in. Marinade for 4 hours.
Heat the oil over medium-high heat in a non-stick frying pan. Add the ribs & brown on all sides, about 5 minutes. Remove from frying pan and drain excess oil and put ribs into Chinese sand pot or heavy bottom pot.
Add the sake and bring to a boil. Cover, reduce heat to very slow simmer and simmer for 2 hours, stirring from time to time. Remove lid & let boil gently until the sauce is thickened & coating the ribs, 15 - 20 minutes.
Sprinkle with green onions and serve.

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