Thursday, September 15, 2011

Get A Little Messy

Because I was afraid to. Yeah, yeah, I know you are supposed to eat ribs with your hands and I usually do when it's bbq. But since these were Asian-style ribs, I tried the knife and fork way. Let's just say I would've had a lot more meat had I just got a little dirty and picked these suckers up. They were good nonetheless.

Hot and Sticky Asian Ribs
Source: Cuisine At Home

Picture taken while still cooking:

1 jar hoisin sauce (8 oz.)
1/2 cup honey
1/2 cup chicken broth
1/4 cup chili garlic sauce
1/4 cup rice vinegar
2 T. soy sauce
2 T. toasted sesame oil
2 T. garlic, minced
2 T. fresh ginger, minced
Heat, Season, Saute:
2 T. canola oil, divided
8 bone-in country style pork ribs (about 3 1/2 lb.)
Salt and pepper
1. Combine all ingredients in a bowl for the sauce.
2. Heat 1 T. oil in a large saute pan over medium-high heat; season ribs with salt and pepper.
Saute 4 ribs until browned on all sides, about 5 minutes; remove from pan. Repeat process
with remaining oil and ribs.
3. Return ribs to pan; add half the sauce and bring to a simmer. Cover, reduce heat to medium-low, and cook 15 minutes. Flip ribs and simmer 15 minutes, uncovered, turning occasionally to coat with sauce. Reduce heat to low; simmer an additional 15 minutes, turning often. Serve with remaining sauce

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