Hawaiian Hoisin Glazed Baby Back Pork Ribs

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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.

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Steps

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Whisk all of the ingredients except the ribs in a large bowl to blend.

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Divide the ribs between 2 large baking dishes.

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Brush with half of the sauce.

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Cover the ribs and remaining sauce separately and refrigerate overnight.

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Preheat the oven to 375f transfer the ribs to heavy , large baking sheets.

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Roast the ribs until tender , basting frequently with some of remaining sauce , about 1 hour.

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Place the remaining sauce in a heavy , small saucepan and bring to a simmer.

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Transfer the ribs to a platter.

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Cut into individual ribs.

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Serve , passing the remaining sauce separately.

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Chef alan wong.

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The new cuisine of hawaii.

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Recipes from the twelve celebrated chefs of hawaii regional cuisine.

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Ingredients

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ketchup, hoisin sauce, honey, soy sauce, dry sherry, white wine vinegar, sesame seeds, curry powder, oriental sesame oil, orange zest, fermented black beans, garlic, chili paste with garlic, pork baby back ribs