Celebrate Chinese New Year “Year of the Pig” with Chef Morimoto’s Sticky Spare Ribs Recipe

Hi everyone!

With this being the Year of the Pig in the 12th of the 12-year cycle of animals for Chinese New Year, we were sent Iron Chef Masaharu Morimoto’s recipe for his Sticky Spare Ribs dish that have been extremely popular at Morimoto Asia in Disney Springs. This is a signature pork dish that is described as “crispy, tender, messy, salty, sticky and sweet”. See the recipe below – and of course, you can always find this dish at Morimoto Asia.

Morimoto Asia Hoisin Chili Sticky Spare Ribs

Pork Rib Braise
1-rack pork ribs
5oz Ginger (chopped)
2oz Garlic (chopped)
1 oz Canola oil
1 white onion, rough cut
1/4 cup Cooking wine
1 cup Tamarind paste

Hoisin Chili Sauce
1 cup Hoisin
3 cup Mae Ploy
1/2 cup Rice Vinegar
1/2 cup White Sugar
1/4 cup Fish Sauce
1/4 cup Soy Sauce

Frying/Garnish
2 cups of cornstarch
2 tablespoons freshly chopped cilantro

To make Sauce
Combine all ingredients from the Hoisin Chili Sauce list and fully mix with a whisk or a fork and reserve.  The sauce can be made and kept overnight in the refrigerator. 

Braise Pork Ribs           
Place Pork Ribs in an oven proof pan. Place the ginger, garlic, white onion, cooking wine and oil into the pan.  Cover with water and add the tamarind paste and gently stir the paste into the mixture.  Cover with Aluminum foil and cook for approximately 3.5 hours at 250 degrees Fahrenheit or until the meat pulls away easily from the bone.   Allow the ribs to cool in the braising liquid until able to handle easily.  Once cooled slice the rack apart into individual ribs.

Frying
Lightly coat each of the braised/cooled ribs in cornstarch and fry in oil at 350f until golden brown and crispy (about 2-3 minutes) and place on a wire rack to drain and cool slightly. 

Assembly/Plating
Once drained and slightly cooled, toss the fried ribs with the Hoisin Chili Sauce and plate (3) to a serving.  Top with the fresh chopped cilantro and serve immediately.