The Rosedale Diner's Sticky Asian Pork Ribs
- 1/4 cup coarse kosher salt
- 1 tablespoon juniper berries
- 1 tablespoon whole black peppercorns
- 2 dried bay leaves
- 2 cinnamon sticks
- 2 full racks pork back ribs, rinsed and uncut
- Homemade Hoisin Sauce:
- 1/4 cup orange juice
- 1/4 cup tamarind syrup
- 1/4 cup rice wine vinegar
- 1/8 cup sesame oil
- 1 tablespoon molasses
- 1 tablespoon Sriracha
- 1 tablespoon maple syrup
- 1/4 tablespoon tahini
- 1 teaspoon ground black pepper
- 1 teaspoon brown sugar
- 2 whole cloves garlic
- Optional garnishes: toasted sesame seeds, sliced scallions, fresh chiles
For the ribs: Add the salt, juniper berries, peppercorns, bay leaves and cinnamon sticks to your largest stock pot. Add the ribs and cover with water. Bring to a boil, and then reduce to medium heat and cook until the ribs are tender and start to tear when folded, about 45 minutes. Take the ribs out and let them rest.
Meanwhile, for the sauce: Mix the orange juice, tamarind syrup, vinegar, oil, molasses, Sriracha, maple syrup, tahini, pepper, sugar and garlic in a food processor until combined. Put in a pot and cook on low heat until it thickens and coats the back of a spoon.
Heat a pan on medium-high heat. Add the ribs and coat with sauce. Toss to coat completely (you may have to do this in two batches). Plate and sprinkle with toasted sesame seeds. You can add sliced scallions or fresh chiles if desired.
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens have not it for home use and therefore cannot make any representation as to the results.
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