Sticky Ribs
If you’ve been hanging out with us for a minute, you know I’d choose to eat a plate lunch on the tailgate over a fancy restaurant any day, but something about the touristy chaos of Waikiki made us crave a bit of indulgence - which is how we found ourselves at Morimoto’s, where we were treated to a spread of dishes that were absolutely jaw-dropping.
But it was the sticky ribs - sweet, crisp, and fall-off-the-bone tender - that not only haunted us, but pulled us back in the next time we were on the island.
Which is exactly why we needed to recreate this one for all of you. Three years and several attempts later, I think we’ve finally nailed it.
Woo hoo!
here’s what you’ll need
for the ribs:
a slab of pork spare ribs
cornstarch
vegetable oil
green onions, thinly sliced
lime
cashews, chopped
for the glaze:
4 tbsp hoisin sauce
2 tbsp ketchup
2 tbsp honey
2 tbsp soy sauce
2 tsp rice vinegar
1 tbsp Sriracha
2 tsp sesame oil
2 cloves garlic, minced
1 tsp ginger, grated
here’s what you’ll need to do
In a small bowl, combine hoisin, ketchup, honey, soy sauce, rice vinegar, Sriracha, and sesame oil. Set aside.
Pat ribs dry, trim and slice into individual pieces.
Coat ribs in a thin layer of cornstarch, tapping off any excess. Set aside.
Heat a thin layer of vegetable oil in a deep-sided pan over medium heat.
Shallow fry ribs until golden-crusted and delicious, which should take about 3 to 4 minutes per side.
Pro Tip: You’ll want an internal temperature of about 190 to 200 degrees on your pork spare ribs for tender, fall-off-the-bone results. If you're using a thermometer, check the thickest part of the meat, avoiding the bone.
Using tongs, transfer ribs to a plate to rest.
Meanwhile, add garlic and ginger to the pan, stirring until fragrant - which should only take about 30 seconds.
Add the sauce you made earlier and allow to simmer for a couple minutes, or until it’s thick and glossy.
Add ribs back to the pan and toss for about 30 seconds, or until fully coated in the glaze - being careful not to soften that crispy crust.
Remove from pan and plate immediately, garnished with cashews and green onions, with a little charred lime on the side.
Enjoy!