Serves 2 to 3
For braising the ribs
- 1rack of pork baby back ribs, cut in half
- 1onion, peeled and quartered
- 1carrot, peeled and sliced into disks
- 1thumb of ginger, about one inch, sliced
- 1head of garlic, sliced in half across the cloves
- 1cup tamari soy sauce, or your favorite brand
- Water
- Place the ribs into the bottom of a snug, heavy bottomed pot (make sure you have a lid for the pot, be it an actual lid, sheet tray, or pizza pan). Add the rest of the ingredients, then add water to cover the ribs by 1 inch.
- Place the pot over medium high heat and bring the liquid to a boil. Once it has come to a boil, reduce the heat to low, put the lid on, and simmer the ribs until they are tender, about 1 1/2 to 2 hours. The meat should shrink on the rib bones, and the actual bones should have revealed themselves by 3/8 to 1/2 an inch. You can test for tenderness by slicing a sliver from an end and taste. It should have some tooth but still be tender.
- Remove the ribs from the pot and discard the braising liquid. You can make a soup from the liquid, or freeze it for the next time you want to make an Asian red cooked dish. (If you plan to cook the ribs later in the week, you can let the ribs cool right in the pot, then place the whole thing into the fridge until you are ready to finish the ribs in the oven.)
To finish the ribs
- 2tablespoons hoisin sauce
- 2tablespoons oyster sauce
- 1tablespoon rice wine vinegar
- 2teaspoons tamari soy sauce
- 1teaspoon sriracha sauce
- 1/3cup honey
- 1green onion cut into slivers
- 1tablespoon sesame seeds, toasted
- In a small bowl combine the hoisin, oyster, soy, sriracha, vinegar, and honey. Whisk to combine.
- When you are ready to finish cooking the ribs, heat the oven to 450? F. Place the ribs onto a sheet tray lined with foil for easy clean-up. Using a grill brush, paint both sides of the ribs with a light coating of the sauce.
- Keep coating the ribs with the sauce until they take on a lacquer quality, then bake them until they start to darken and caramelize. Remove the ribs from the oven and cut them into pieces. To serve, sprinkle with sesame seeds and garnish with green onion.
***Grabbed from: http://food52.com/recipes/25907-chinese-style-honey-hoisin-sticky-ribs