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Morimoto Asia’s Hoisin Sticky Spare Ribs Recipe For ‘Cook Something Bold Day’ Nov. 8

There are more food holidays than we can count, but this one – Cook Something Bold Day – is the perfect opportunity to share one of our favorite new recipes from Morimoto Asia at Disney Springs at Walt Disney World Resort.

A day designed to encourage us to cook something bold and daring, this recipe takes a little time, but you’ll be rewarded with these messy, savory ribs. Once we tossed in the sauce, we ended with a quick broil for an extra-crispy finish.

Morimoto Asia Hoisin Chili Sticky Spare Ribs

Pork Rib Braise
Full rack spare ribs, about 16 ribs
White onion, roughly chopped 
1/2 cup freshly chopped ginger
1/4 cup freshly chopped garlic
1/4 cup cooking wine
2 tablespoons canola oil 
1 cup tamarind paste

Hoisin Chili Sauce
1/2 cup hoisin
1 1/2 cups sweet chili sauce
1/4 cup rice Vinegar
1/4 cup sugar
2 tablespoons fish sauce
2 tablespoons soy sauce

Frying and Garnish
Oil for frying
2 cups of cornstarch
2 tablespoons freshly chopped cilantro

For ribs:             

  1. Preheat oven to 250°F. Place ribs in baking pan and add onion, ginger, garlic, cooking wine and oil. Cover with water, then gently stir in tamarind paste.
  2. Cover with foil and bake 3 ½ hours or until meat easily pulls away from the bone.
  3. Remove from oven and cool in braising liquid until cool enough to handle. Slice into individual ribs.

For sauce:

Whisk together ingredients in a mixing bowl. Refrigerate until ready to use.

To fry:

  1. Heat oil to 350°F.
  2. Lightly coat each rib in cornstarch and fry until golden brown and crispy, about 2 to 3 minutes.
  3. Place on a wire rack to drain and cool slightly. 

To serve:

Toss with hoisin chili sauce, topped with cilantro and serve immediately. (We put them back under the broiler for a few minutes to get extra crisp.)

Comments

  • Made these for a dinner party and they were the best ribs ever. I softened the tamarind paste in boiling water and then pressed through a sieve to get rid of the seeds and shells. My ribs weren’t totally covered in water but before I fried them I made sure the braising liquid was shaken off. I also heated the sauce briefly to dissolve the sugar. Amazing ribs and a huge hit with the guests.

  • Just tried these at Morimoto Asia on Tuesday! They were amazing, and we got to meet Chef Morimoto! 🙂 I am now making these for dinner tonight. If they are half as good as they were on Tuesday then I will have a winner on my hands!

  • I’m going to make this next weekend for guests but am thinking one should cook the sauce at least for a short time?

    • No, the sauce does not need to be cooked at all.

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