Rib lovers, take note
Prep Time:
15 minutes
Cook Time:
3 hours, 45 minutes
Servings:
Ingredients
  • 1 cup hoisin
  • 3 cup sweet chili sauce, such as mae ploy
  • 1/2 cup rice vinegar
  • 1/2 cup white sugar
  • 1/4 cup fish sauce
  • 1/4 cup soy sauce
  • 1 rack pork ribs
  • 5 ounce chopped ginger
  • 2 ounce chopped garlic
  • 1 ounce canola oil
  • 1 white onion, roughly cut up
  • 1/4 cup white wine
  • 1 cup tamarind paste
  • vegetable oil for frying
  • 2 cup cornstarch
  • 2 tablespoon freshly chopped cilantro
Directions
  1. Step 1: In a large bowl, combine 1 cup hoisin, 3 cups sweet chili sauce, 1/2 cup rice vinegar, 1/2 cup white sugar, 1/4 cup fish sauce and 1/4 cup soy sauce. Mix together using a whisk or a fork; reserve. The sauce can be made in advance and kept overnight in the refrigerator.
  2. Step 1: Preheat oven to 250 F.
  3. Step 2: Place 1 rack pork ribs in an ovenproof pan. To the pan, add 5 ounces chopped ginger, 2 ounces chopped garlic, 1 roughly chopped white onion, 1/4 cup white wine and 1 ounce canola oil. Cover with water and stir in 1 cup tamarind paste.
  4. Step 3: Cover pan with foil and cook 3 1/2 hours or until the meat pulls away easily from bone.
  5. Step 4: Allow ribs to cool in the braising liquid until they can be easily handled. Slice rack apart into individual ribs.
  6. Step 5: In a large pot, heat vegetable oil to 350 F. Lightly coat each rib in cornstarch and fry in hot oil until golden brown and crispy (2 to 3 minutes). Place on a rack to drain and cool slightly.
  7. Step 6: Toss fried ribs with the sauce and serve garnished with 2 tablespoons of chopped cilantro.