We consider Foxley’s Restaurant on Ossington a neighborhood restaurant.  We love their ribs and tonight I am making them.  I’ve had the ribs in the oven, sprinkled with salt and pepper and tightly covered w ith tinfoil.  I’ve roasted them all afternoon at about 275 – 300 degrees. (to be precise 3 hours) Roast them meat side down spread with half the glaze..  I’ve just taken them out and brushed the underside  of the ribs with a little of my fabulous Foxley inspired sauce.  I’ve taken Foxley’s recipe lightened it, added more dimensions of flavour and reduced the cloying molasses flavour.   Put the ribs back in the oven, underside down, brush with more of the glaze   and turn the oven   up to 375 degrees and roast for about 15 minutes.

So the amount of ribs is up to you.  But these are soo good roast more than you think.  They won’t go begging


On very low heat Slowly saute in a little canola oil a generous cup of finely chopped shallots.   Sprinkle them with a little salt.  This should take about half an hour.  This is a process not to be rushed, but to be savoured.  The sweet aroma of shallots cooking in a little oil is too wonderful for words.  Don’t brown them.

Now add one heaping tablespoon of finely grated ginger and a couple of fat garlic cloves, finely minced.  Saute for a few minutes than add two tablespoons rice wine vinegar, 1/4 cup soy sauce,  l tablespoon oyster sauce, l tablespoon fish sauce, l tablespoons ketchup and a scant half cup of cooking molasses.  Cook over low heat until the sauce thickens and glistens and calls your name.  For extra spice add one generous tablespoon Asian chili sauce.

Now take  the ribs out of the oven and turning them to generously coat them with more  this glistening glaze.   Put them back in the oven for a few minutes more.     When your ribs look sticky and wonderfully brown take them out and cut them into 2-3 rib servings.   Sprinkle them with finely chopped green onions.   Serve with finger bowls and plenty of napkins.

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