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:

Combine:

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

  
Steps:

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