Asian style sticky pork ribs - Le Coup de Grâce
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    • Asian style sticky pork ribs

    Preparation :12h15 min Cooking :3h10 min
    Difficulty :medium
    Servings :4 à 6

    Inspired by my citrus chicken drumsticks and a Bobby Flay pork recipe, these Asian style sticky pork ribs will definitively make you drool! Please make sure you don’t burn them!

    Ingredients for the dry rub

    • 3 tablespoons dry mustard
    • 1/4 cup brown sugar
    • 2 tablespoons paprika
    • 2 tablespoons sweet smoked paprika
    • 2 tablespoons 4 spices
    • 1 tablespoon dried oregano
    • 1/2 teaspoon ground nutmeg
    • 3kg baby back pork ribs (silver skin removed), cut in half
    • Ground pepper to taste

    Ingredients for the Asian sauce

    • Olive oil
    • 4 garlic cloves, finely chopped
    • 1 tablespoon fresh ginger, finely grated
    • 1 cup hoisin sauce
    • 1/4 cup ketchup
    • 2 tablespoons soy sauce
    • 2 tablespoons honey
    • 1 tablespoon rice vinegar
    • 1 teaspoon Sriracha (or more to taste)
    • Zest and juice from one big orange
    • Pepper to taste

    Preparation

    • In a bowl, combine the ingredients for the dry rub. Generously sprinkle the pork with the dry rub then place in a big airtight container. Reserve in fridge for at least 4 hours or even better, overnight.
    • Preheat the oven at 300°F. Wrap the ribs with foil and place them (pointy bones side down) on a big baking tray, also covered in foil. Cook in the oven 3 hours.
    • Towards the end of the cooking of the ribs, start the sauce! In a sauce pan at medium heat, add a small drizzle of olive oil then cook garlic and ginger for 2 minutes. Add the rest of the ingredients and stir well. Bring to a boil, reduce to low heat and simmer for 5-6 minutes while stirring. Remove from heat and set aside.
    • Remove ribs from foil and generously baste with the sauce. Place back in the oven at BROIL (or on the BBQ) for a couple of minutes to grill slightly. ***BE CAREFUL! The sauce will caramelize fast so it’s very important to keep an eye on your meal!
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    Our wine stewards suggest

    +- 40$ Sartori Amarone della Valpolicella 2012

    A bold pairing, for your pleasure, to get along these amazing pork ribs. A cherry nose with coffee and light chocolate hint as a finale. Subtle tannins, without being too heavy even with it's 15 degrees of alcool, followed by a nice acidity to balance the whole. Too bad the Superbowl is already over...but thank God the hockey series are about to start !

    Raftman by Unibroue

    A complex blend of smoke, apples, caramel, and whisky malt. Smoked malt whisky, low acidity masked by a caramelized apple flavor with a taste of fine yeast. Suggested glass : Cognac snifter or tulip.

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    Asian style sticky pork ribs

    • Preparation : 12h15 min
    • Cooking : 3h10 min
    • Servings : 4 à 6

    Ingredients for the dry rub

    • 3 tablespoons dry mustard
    • 1/4 cup brown sugar
    • 2 tablespoons paprika
    • 2 tablespoons sweet smoked paprika
    • 2 tablespoons 4 spices
    • 1 tablespoon dried oregano
    • 1/2 teaspoon ground nutmeg
    • 3kg baby back pork ribs (silver skin removed), cut in half
    • Ground pepper to taste

    Ingredients for the Asian sauce

    • Olive oil
    • 4 garlic cloves, finely chopped
    • 1 tablespoon fresh ginger, finely grated
    • 1 cup hoisin sauce
    • 1/4 cup ketchup
    • 2 tablespoons soy sauce
    • 2 tablespoons honey
    • 1 tablespoon rice vinegar
    • 1 teaspoon Sriracha (or more to taste)
    • Zest and juice from one big orange
    • Pepper to taste

    Preparation

    • In a bowl, combine the ingredients for the dry rub. Generously sprinkle the pork with the dry rub then place in a big airtight container. Reserve in fridge for at least 4 hours or even better, overnight.
    • Preheat the oven at 300°F. Wrap the ribs with foil and place them (pointy bones side down) on a big baking tray, also covered in foil. Cook in the oven 3 hours.
    • Towards the end of the cooking of the ribs, start the sauce! In a sauce pan at medium heat, add a small drizzle of olive oil then cook garlic and ginger for 2 minutes. Add the rest of the ingredients and stir well. Bring to a boil, reduce to low heat and simmer for 5-6 minutes while stirring. Remove from heat and set aside.
    • Remove ribs from foil and generously baste with the sauce. Place back in the oven at BROIL (or on the BBQ) for a couple of minutes to grill slightly. ***BE CAREFUL! The sauce will caramelize fast so it’s very important to keep an eye on your meal!

    Innkeeper, drinks!

    +- 40$ Sartori Amarone della Valpolicella 2012

    A bold pairing, for your pleasure, to get along these amazing pork ribs. A cherry nose with coffee and light chocolate hint as a finale. Subtle tannins, without being too heavy even with it's 15 degrees of alcool, followed by a nice acidity to balance the whole. Too bad the Superbowl is already over...but thank God the hockey series are about to start !

    Raftman by Unibroue

    A complex blend of smoke, apples, caramel, and whisky malt. Smoked malt whisky, low acidity masked by a caramelized apple flavor with a taste of fine yeast. Suggested glass : Cognac snifter or tulip.

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