Asian Sticky Ribs

By Leite's Culinaria

Ingredients

One (2-inch) piece of fresh ginger (peeled and finely chopped)
4 garlic cloves (finely chopped)
1/4 cup hoisin sauce
1/4 teaspoon chili powder
1 tablespoon low sodium soy sauce
1 teaspoon granulated sugar
1/8 teaspoon freshly ground white pepper
1/4 teaspoon kosher salt
1 teaspoon oyster sauce
1 tablespoon Shaoxing rice wine
1 tablespoon sesame oil
2 pounds 4 ounces pork back or side ribs (silver skin removed)
1 tablespoon mild vegetable oil
3 scallions (finely chopped, to garnish)
1 red chile (thinly sliced, to garnish)
2 tablespoons sesame seeds (toasted in a dry pan until fragrant, to garnish)

Prep Time20mins
Cook Time75mins
Servings2

Instructions

Marinate the ribs

In a large bowl, mix all of the marinade ingredients together. Place the ribs on a rimmed baking sheet and pour half of the marinade over the ribs. Cover and marinate overnight.

Cook the ribs

Preheat the oven to 375°F (190°C ).

Lay the ribs, meat side up, on a foil-lined rimmed sheet pan and baste with 1 tablespoon of oil. Roast for 45 minutes.

After 45 minutes, turn the heat down to 325°F (170°C ). Baste the ribs with the remaining half of the marinade and then cook for 30 minutes more.

Remove the ribs from the oven and leave them to rest for 10 minutes. Slice into slabs or individual ribs and place on a large serving platter (or you can serve them on the baking sheet).

Garnish with scallions, red chile, and sesame seeds. Devour.