Hoisin -Glazed Pork Ribs


May I simply state all that you read about and see in movies and other visuals are not an exaggeration of Hawaii’s beauty. That said the food almost tastes better for the beauty surrounding it. These ribs,which just happen to be one of my husband’s favorite come from the Mauna Lani Bay Hotel ,from the restaurant Canoe House.

Serves 6

1 cup catsup

3/4 cup hoisin sauce

1/2 cup honey

5 tablespoons soy Sauce

5 tablespoons Dry Sherry

1/4 cup plus 2 teaspoons white wine vinegar

1/4 cup sesame seeds

2 tablespoons plus 2 teaspoons curry powder

2 tablespoons plus 2 teaspoons oriental sesame oil

2 tablespoons grated orange peel

2 tablespoons salted black beans, minced ( i sometimes use Lee Kum Kee Black Bean Sauce)

2 tablespoons minced garlic

3 LBS pork baby back ribs

Whisk all ingredients except ribs in large bowl to blend. Divide ribs between 2 large baking dishes. Brush with half of sauce. Cover ribs and remaining sauce seperatley and refridgerate overnight.

Preheat oven to 375*F. transfer ribs to heavy large baking sheets. Roast ribs until tender ,basting frequently with some of the remaing sauce,about 1 hour.

Place remaing sauce in heavy small saucepan and bring to simmer.Transfer ribs to platter. Cut into individual ribs. Serve,passing sauce seperately.

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