Chinese New Year celebrations will begin all over the world on Feb. 5. To commemorate the occasion, Chef Masaharu Morimoto is sharing the recipe for his Sticky Spare Ribs, a favorite from his restaurant Morimoto Asia at Disney Springs.
These ribs are crispy, tender, messy, salty and sweet – first braised, then dunked in cornstarch and flash-fried to get its crispy crust, then doused in proprietary hoisin sweet-and-sour sauce.
Check out the recipe below, and try making these Insta-worthy ribs for yourself!
Morimoto Asia Hoisin Chili Sticky Spare Ribs
Pork Rib Braise
1-rack pork ribs
5oz Ginger (chopped)
2oz Garlic (chopped)
1oz 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
2 cups 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.
Lightly coat each of the braised/cooled ribs in cornstarch and fry in oil at 350 degrees Fahrenheit until golden brown and crispy, about 2-3 minutes. Place on a wire rack to drain and cool slightly.
Once drained and slightly cooled, toss the fried ribs with the Hoisin Chili Sauce and plate (3) to a serving. Top with the freshly chopped cilantro and serve immediately.
To check out the full menu for Morimoto Asia, visit DisneyWorld.com.