PORK RIBS ASIAN STYLE

Back when Good Husband and I were courting our favorite restaurant was a takeout Chinese hole-in-the-wall.   The menu featured the usual dried ribs, chicken balls and stir-fries.  But there was a second  menu.  Exquisite food prepared for a discering clientele.  Late night mah-jong players.    Andy Chan was a brilliant chef.  His dishes were sublime.   We ordered off this menu.  It influenced our cooking forever.

Late into the night we would hang out in Andy’s kitchen, sitting on what he called  Chinese Chesterfield’s (rice bags).  He  shared his recipes and  his knowledge with us.  He told us how  he started out sweeping floors and scrubbing pots in restaurants in Hong Kong.    How secretive their chefs would  be.  Hitting him if they thought he was watching how they cooked.   Eventually Andy moved from the rather seamy area of Regina.  He opened his new take-out restaurant , PEARL RIVER on Hill Avenue, in Regina, Saskatchewan.

More than thirty years ago ROXY’S BISTRO served French cuisine with a decided Asian flavour.  Today they call it fusion.  We called it “Andy’ style” chinoise. It made our reputation. We will be forever grateful to Andy Chan 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) these are a hundred times better.

4 pounds pork back ribs (Ct these into individual ribs if they are very large, or groups of 2-3 ribs if they are small.  You may also use any type of pork ribs or even try beef ribs.)

salt and freshly ground white pepper, to taste (white pepper is hotter than black pepper)

1/4 cup (about) of canola oil

1 cup dry sherry (why not pour yourself a sherry glass to)

1 cup Hoisin sauce (I buy mine in a very large tin from Asian grocery stores.  It is very economically priced and keeps for a long time refrigerated.)

1/2 cup light soy sauce (light soy sauce doesn’t refer to sodium or fat content, it is lighter in flavour)

1/4 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 and refrigerated keeps an extremely long time.)

1/4 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 to  two hours.   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.

CHEF’S SUGGESTIONS:

Serve these succulent ribs with mashed potatoes flavoured with wasabi,  rice with lots of chives, crispy leeks or noodles.