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Morimoto Sticky Spare Ribs

Chef Masaharu Morimoto has created a bridge between the culinary traditions of his native Japan and the American palate, bringing intense excitement, exquisite technique, and perfectly balanced flavors to thousands of diners throughout the world. He has garnered critical and popular acclaim for his seamless integration of Western and Japanese ingredients and has effectively created a signature style that positions him as one of today’s foremost chefs.

Pork rib braise:
1 rack pork ribs
5 ounces chopped ginger
2 ounces chopped garlic
1 ounce canola oil
1 white onion, roughly cut up
1/4 cup white wine
1 cup tamarind paste
Vegetable oil for frying
2 cups cornstarch
2 tablespoons freshly chopped cilantro

1 cup hoisin
3 cups Mae Ploy sweet chili sauce
1/2 cup each: rice vinegar and white sugar
1/4 cup each: fish sauce and soy sauce
1. For the sauce, combine all ingredients with a whisk or a fork; reserve. The sauce can be made in advance and kept overnight in the refrigerator.

2. Heat oven to 250F. For the pork, put ribs in ovenproof pan. Add ginger, garlic, white onion, cooking wine and oil to pan. Cover with water and stir in tamarind paste. Cover with foil and cook 3 1/2 hours or until the meat pulls away easily from bone. Allow ribs to cool in braising liquid until they can be easily handled. Slice rack apart into individual ribs. Heat vegetable oil to 350F. Lightly coat each rib in cornstarch and fry in hot oil until golden brown and crispy (2-3 minutes). Place on rack to drain and cool slightly.

3. Toss fried ribs with the sauce and serve garnished with cilantro.