Chef Morimoto’s Sticky Ribs Featured

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Chef Morimoto’s Sticky Ribs Photograph courtesy of Allied Global Marketing

Chef Morimoto’s Sticky Ribs

Chef Morimoto’s sticky ribs are crispy, tender, salty, and sweet, making them perfect for impressing guests at any get-together. We serve them at many of my restaurants, and I’m excited to share the recipe with you. The ribs are braised first, then dunked in cornstarch and flash-fried to make them crispy. I then douse the ribs in my tasty hoisin sweet-and-sour sauce, giving them a unique Pan-Asian twist. Whether you’re an experienced chef or a new cook, this recipe is easy to follow at home with just a few simple steps and cooking instructions. I hope you enjoy making them as much as you’ll love eating them.

Pork Rib Braise
  • 1 rack of pork ribs
  • 5 oz ginger
  • 2 oz garlic
  • 1 oz canola oil
  • 1 white onion, rough cut
  • ¼ cup cooking wine
  • 1 cup tamarind paste
    • Hoisin Chili Sauce
    • 1 cup hoisin sauce
    • 3 cups sweet chili sauce
    • ½ cup rice vinegar
    • ½ cup white sugar
    • ¼ cup fish sauce
    • ¼ cup soy sauce
    • 2 tablespoons cilantro, chopped
      • Braising the Pork Ribs
      • 1. Slice the rack of pork in between each bone to separate the ribs
      • 2. Place the pork ribs in an oven-proof pan
      • 3. Place the ginger, garlic, white onion, cooking wine, and oil into the pan
      • 4. Cover with water and add the tamarind paste
      • 5. When the ribs are done, allow them to cool in the liquid
      • tj

        The complete article can be found in Issue #281 of the Tokyo Journal.

    Written By:

    Masaharu Morimoto
    Iron Chef Masaharu Morimoto
    Chef and Owner of Morimoto Management

      Chef Masaharu Morimoto, known to millions as the star of Iron Chef and Iron Chef America, has garnered critical and popular acclaim for his seamless integration of Western and Japanese ingredients. Since 1998, Morimoto has competed on the Japanese television cooking show Iron Chef, and he also appears on Food Network’s Iron Chef America.

      In 2001, Chef Morimoto opened his first restaurant in Philadelphia, which was followed by restaurants in New York, Napa, Honolulu, Boca Raton, Mumbai, Mexico City, Tokyo, and Maui. Morimoto Asia Orlando opened at Disney Springs in Florida in 2015, followed by Momosan Ramen & Sake in New York and Morimoto Las Vegas at the MGM Grand Hotel and Casino in 2016. Morimoto Asia Waikiki, Momosan Waikiki, and Morimoto Doha opened in 2018, and Momosan Seattle opened in 2019. Chef Morimoto has 15 restaurants around the world.

      His first cookbook, Morimoto: The New Art of Japanese Cooking, won two IACP Awards from the International Association of Culinary Professionals and was nominated for a James Beard Foundation Award. His second cookbook, Mastering the Art of Japanese Cooking, introduces readers to the healthy, flavorful, and surprisingly simple dishes favored by Japanese home cooks.

      Chef Morimoto also has a variety of signature products: Miyabi Morimoto Edition knives, Morimoto instant ramen and miso soup, a line of beer with Oregon-based Rogue Ales & Spirits, Morimoto signature wine by California-based Robert Mondavi Winery, and two lines of premium sake from Japan.


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