Hoisin Spareribs

Clipped from Details magazine, these ribs are great with cold beer. Have plenty of napkins on hand...these are from a Denver restaurant, Bones, where chef Frank bonanno serves this spin on Chinese ribs at his new Asian-inspired noodle shop.

• Ready In: 1 hr 25 mins
• Serves: 4
• Yields: 4

Ingredients

• 1⁄4 cup olive oil
• 3 1⁄2 lbs  pork spareribs (rack)
• 32  ounces  unsalted chicken stock
• 1⁄2 cup  cola
• 8 1⁄2 ounces hoisin sauce
• 1  bunch cilantro, roughly chopped
• 1⁄2 cup  marcona  almonds, chopped
• 1  lime, juiced (use only 1/2 the lime)

Directions

1. Preheat oven to 400 degrees. Put a large Dutch oven or skillet with a lid over high heat. Add the oil, season the ribs with salt and pepper, and add them to the pan. Cook, flipping the rack once, until both sides are browned (about 5 minutes per side). Add the stock and cola, bring to a simmer and cover. Turn heat to medium-low and cook until the ribs are tender, about 45 minutes. remove the ribs, reserving the cooking liquid and put them on a foil-lined cookie sheet and brush with the hoisin. Bake until crispy, about 10 minutes. Cut into ribs and top with cooking liquid, cilantro, almonds and lime juice.