3 ratings

Sticky Spare Ribs

Fall-apart tender and slathered in a sticky glaze
Sticky Spare Ribs recipe - The Daily Meal
Morimoto Asia

Pork spare ribs from Japanese chef Masaharu Morimoto are cooked in a flavorful braise, then fried and tossed with a sweet and spicy glaze.

This recipe is from chef Masaharu Morimoto's restaurant Morimoto Asia in Lake Buena Vista, Florida, and was originally published in the Orlando Sentinel.

Ready in
4 h
15 m
(prepare time)
3 h and 45 m
(cook time)


For the sauce:

  • 1 Cup hoisin
  • 3 Cups sweet chili sauce, such as Mae Ploy
  • 1/2 Cup rice vinegar
  • 1/2 Cup white sugar
  • 1/4 Cup fish sauce
  • 1/4 Cup soy sauce

For the 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


For the sauce:

Step 1: In a large bowl, combine 1 cup hoisin, 3 cups sweet chili sauce, 1/2 cup rice vinegar, 1/2 cup white sugar, 1/4 cup fish sauce and 1/4 cup soy sauce. Mix together using a whisk or a fork; reserve. The sauce can be made in advance and kept overnight in the refrigerator.

For the pork rib braise:

Step 1: Preheat oven to 250 F.

Step 2: Place 1 rack pork ribs in an ovenproof pan. To the pan, add 5 ounces chopped ginger, 2 ounces chopped garlic, 1 roughly chopped white onion, 1/4 cup white wine and 1 ounce canola oil. Cover with water and stir in 1 cup tamarind paste.

Step 3: Cover pan with foil and cook 3 1/2 hours or until the meat pulls away easily from bone.

Step 4: Allow ribs to cool in the braising liquid until they can be easily handled. Slice rack apart into individual ribs.

Step 5: In a large pot, heat vegetable oil to 350 F. Lightly coat each rib in cornstarch and fry in hot oil until golden brown and crispy (2 to 3 minutes). Place on a rack to drain and cool slightly.

Step 6: Toss fried ribs with the sauce and serve garnished with 2 tablespoons of chopped cilantro.