Asian style sticky pork ribs

Name: Asian style sticky pork ribs
Prep time: 15 min
Cook time: 3 h 10 min
Yield: 4 to 6
Cuisine: Québécoise
Ingredients: 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; 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 15 min
Refrigeration 12 h
Cooking 3 h 10 min
Servings 4 to 6
Freezing Absolutely

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Ingredients
Preparation
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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!

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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

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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!

Our sommeliers suggest

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 ! See the product

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. See the product

*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!

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