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-
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
- 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
-
Braising the Pork Ribs
The complete article can be found in Issue #281 of the Tokyo Journal.
