Recipe by Olha
These mouth watering, glistening, finger licking good ribs are most popular dish served at Mauna Lani Bay Hotel and Bungalows' Canoe House restaurant in Hawaii. They are listed on the menu as a pupu, or appetizer, they're often ordered as a mountainous entree and gnawed down to a hill of bones.
Top Review by Ants36
I took these to a Hallowe'en party. Everyone loved them! The flavor was great. Here is the problem I had: Cooking the ribs at 375 seemed too high to me, and an hour did not seem long enough for really tender ribs. So I put the ribs in a 350 oven, and planned to roast a little longer. The glaze began burning about 15 mins into it. So I changed the pans to get rid of the burnt glaze. I ended up covering them and roasting for 3 hours at 300, and uncovered them for another 15-20 mins. They turned out well. And yes, I was using an oven thermometer.
- 1 cup ketchup
- 3⁄4 cup hoisin sauce
- 1⁄2 cup honey
- 5 tablespoons soy sauce
- 5 tablespoons dry sherry
- 1⁄4 cup white wine vinegar, plus
- 2 teaspoons white wine vinegar
- 1⁄4 cup sesame seeds
- 2 tablespoons curry powder, plus
- 2 teaspoons curry powder
- 2 tablespoons oriental sesame oil, plus
- 2 teaspoons oriental sesame oil
- 2 tablespoons orange zest
- 2 tablespoons fermented black beans
- 2 tablespoons minced garlic
- 1 tablespoon chili paste with garlic
- 3 lbs pork baby back ribs
Directions See How It's Made
- Whisk all of the ingredients except the ribs in a large bowl to blend.
- Divide the ribs between 2 large baking dishes.
- Brush with half of the sauce.
- Cover the ribs and remaining sauce separately and refrigerate overnight.
- Preheat the oven to 375°F Transfer the ribs to heavy, large baking sheets.
- Roast the ribs until tender, basting frequently with some of remaining sauce, about 1 hour.
- Place the remaining sauce in a heavy, small saucepan and bring to a simmer.
- Transfer the ribs to a platter.
- Cut into individual ribs.
- Serve, passing the remaining sauce separately.
- Chef Alan Wong.
- The New Cuisine Of Hawaii.
- Recipes from the Twelve Celebrated Chefs of Hawaii Regional Cuisine.