STICKY HOISIN PORK RIBS

STICKY HOISIN PORK RIBS image

Yield 6 main course servings

Number Of Ingredients 16

SAUCE
1 cup hoisin sauce*
3/4 cup sugar
1/2 cup fresh lemon juice
1/2 cup rice vinegar
6 tablespoons soy sauce
RIBS
3 quarts water
1 1/4 cups soy sauce
1/2 cup salt
1/4 cup whole star anise**
4 ounces fresh ginger, chopped, plus 1 tablespoon minced peeled ginger
8 green onions, chopped
1/2 cup dry Sherry
5 pounds pork spareribs, cut between bones to separate ribs
2 teaspoons finely minced lemon peel (yellow part only)

Steps:

FOR SAUCE: Whisk all ingredients in medium bowl until smooth. (Can be prepared up to 1 day ahead. Cover and refrigerate. Rewhisk before using.) FOR RIBS: Stir 3 quarts water, soy sauce, salt, star anise, 4 ounces chopped ginger, 4 green onions, and Sherry in large pot to combine. Bring mixture to boil. Add ribs, reduce heat, and simmer uncovered until tender, about 1 1/2 hours. Using tongs, transfer ribs to very large bowl. Discard cooking liquid. Preheat oven to 400. Add sauce and 1 tablespoon minced ginger to ribs in bowl; toss to coat. Place ribs on 2 rimmed baking sheets, spreading out in single layer. Bake 10 minutes. Remove ribs from oven; stir to coat with sauce. Return to oven; bake until sauce thickens and coats ribs, about 15 minutes longer. Transfer ribs to large platter. Garnish with 4 chopped green onions and minced lemon peel. *Available at Asian markets and in the Asian foods section of some supermarkets. ** Brown star-shaped seed pods available at Asian markets and some specialty foods stores and in the spice section of some supermarkets.