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Pork Ribs with Honey-Hoisin Sauce

Source of Recipe


Bon Appétit, October 2006






List of Ingredients



• 4 lemongrass stalks
  
• 1/2 cup sugar
  
• 1/4 cup canola oil
  
• 4 shallots, peeled
  
• 2 Thai bird chiles or 1 serrano chile, stemmed, halved, seeded
  
• 1/2 cup fish sauce (nuoc nam or nam pla)
  
• 2 racks of pork spareribs (about 5 ½ pounds total)
  
• Honey-Hoisin Sauce (recipe follows)
  






Instructions



1. Trim bottom 1/2-inch from lemongrass stalks and discard. Starting from bottom, thinly slice remaining lemongrass until rings are no longer tinged with pink; discard remainder of each stalk. Place sliced lemongrass in small processor and mince finely. Add sugar, oil, shallots and chiles; process until finely minced. Add fish sauce; process to blend. (Can be made 1 day ahead. Cover and chill.)
   
   
2. Transfer marinade to extra-large resealable plastic bag. Add ribs and seal bag, releasing excess air. Chill 2 hours, turning occasionally.
   
   
3. Preheat oven to 375° F. Place ribs, bone side down, atop rack on rimmed baking sheet. Roast 1 hour. Brush ribs generously on both sides with some of the Honey-Hoisin Sauce. Roast 10 minutes. Brush ribs again with some sauce and roast 10 minutes longer. Transfer ribs to work surface. Using knife or kitchen scissors, cut between bones into individual ribs. Divide ribs among 6 plates. Serve, passing remaining Honey-Hoisin Sauce separately.
   
   Makes 6 servings.
   
   ............
   
   HONEY-HOISIN SAUCE
   
   • 1 Tbsp canola oil
   • 2 Tbsp sliced shallots
   • 2 cloves garlic, minced
   • 1 tsp minced peeled fresh ginger
   • 1 small Thai bird chile or 1/2 serrano chile, stemmed, minced
   • 1 cup catsup
   • 3 Tbsp hoisin sauce
   • 3 Tbsp honey
   • 3 Tbsp unseasoned rice vinegar
   • 2-1/2 Tbsp light soy sauce
   • 1-1/2 Tbsp oyster sauce
   • 1-1/2 Tbsp soy sauce
   • 1-1/2 Tbsp brewed espresso
   • 1-1/2 Tbsp (packed) golden brown sugar
   • 3 large fresh cilantro sprigs
   
   Heat oil in heavy medium saucepan over medium heat. Add shallots, garlic, ginger and chile. Sauté until soft, about 3 minutes. Mix catsup and all remaining ingredients. Bring mixture to a boil; reduce heat to low. Simmer 20 minutes. Transfer sauce to blender and purée until smooth. (Can be made 3 days ahead. Cover; refrigerate.)
   
   Makes about 1-2/3 cups.