More than forty years ago ROXY’S BISTRO served French cuisine with a decided Asian flavour. Today they call it fusion. We called it “Andy’ style”. WHERE TO EAT IN CANADA listed ROXY’S BISTRO in the one hundred best restaurant in Canada. We will be forever grateful to Andy Chan (our close friend and fellow chef) for dishes like “fish in the sink” and “fish cooked three times”. And for filling our courtship days with the flavours of ginger, star anise, sesame oil and exotic vegetables.
IRRESISTIBLE ASIAN RIBS
SERVES 6 to 8 as a main dish and 12 as an appetizer
These ribs are succulent because of this “braising” method. Braising is my favorite way of cooking most meats. If you love the ribs at FOXLEY’S in Toronto (and I have posted a Foxley rib recipe) you will enjoy this recipe for Asian style ribs.
|HOW TO MAKE IRRESISTIBLE ASIAN RIBS|| |
- 4 pounds pork back ribs (cut these into individual ribs if they are very large, or groups or 2-3 ribs if they are smaller)
- salt and freshly ground white pepper, to taste
- ¼ cup (about) of canola oil
- 1 cup dry sherry (why not pour yourself a sherry glass while you are at it)
- 1 cup Hoisin sauce
- ½ cup light soy sauce
- ¼ cup honey (heat to a liquid state if using solid honey)
- 1 tablespoon chili paste(I buy this at an Asian grocery store. It comes in large jars and is very inexpensive)
- ¼ cup star anise, cracked (put it in a small plastic bag and whack it with your rolling pin. Do not leave this ingredient out. You'll find it definitely at Asian grocery stores, and sometimes at your local supermarket.)
- Sesame seeds , toasted for garnish (optional, I used green chives for the contrast)
- Preheat oven to 300° F.
- Season the ribs lightly with salt and a generous amount of pepper. Brown the ribs in a large skillet over medium high heat. Transfer the ribs, meaty side down, as they are done to a large roasting pan (double lined with tin foil). Arrange them in one layer.
- Combine the remaining ingredients except for the sesame seeds, then pour the mixture over the ribs. Cover the pan tightly with aluminum foil and roast until the ribs are tender,for about one hour. Part way through the roasting turn them meaty side up, and check to see the sauce hasn't reduced too much. If so add a little water and recover tightly.
- When the ribs are cooked remove from the pan and set aside. Strain the marinade into a small sauce pan. If you have added liquid reduce the sauce until it is lovely and syrupy . Return the ribs to the pan, meaty side up, and drizzle a little of the sauce over each ribs. Serve the remaining sauce in a little pitcher for those who want more of this incredible flavour.
Serve these succulent ribs with mashed potatoes flavoured with wasabi, rice with lots of chives, crispy leeks or noodles.