Hawaiian Hoisin Glazed Baby Back Pork Ribs

[Olga Drozd]

Hawaiian Hoisin Glazed Baby Back Pork Ribs
 
These mouth watering, glistening, finger licking good ribs are most popular dish served at Mauna Lani Bay Hotel and Bungalows’ Canoe House restaurant in Hawaii. They are listed on the menu as a pupu, or appetizer, they’re often ordered as a mountainous entree and gnawed down to a hill of bones.
 
1 cup ketchup
3/4 cup hoisin sauce
1/2 cup honey
5 tablespoons soy sauce
5 tablespoons dry sherry
1/4 cup plus 2 teaspoons white wine vinegar
1/4 cup sesame seeds
2 tablespoons plus 2 teaspoons curry powder
2 tablespoons plus 2 teaspoons oriental sesame oil
2 tablespoons grated orange peel
2 tablespoons fermented black beans
2 tablespoons minced garlic
1 tablespoon chili paste with garlic
3 pounds pork baby back ribs
 
Whisk all of the ingredients except the ribs in a large bowl to blend. Divide the ribs between 2 large baking dishes. Brush with HALF of the sauce. Cover the ribs and remaining sauce separately and refrigerate overnight.

Preheat the oven to 375º F. Transfer the ribs to heavy, large baking sheets. Roast the ribs until tender, basting frequently with some of remaining sauce, about 1 hour. Place the remaining sauce in a heavy, small saucepan and bring to a simmer. Transfer the ribs to a platter. Cut into individual ribs. Serve, passing the remaining sauce separately. 6 servings.

Chef Alan Wong