Hawaiian-Style Ribs

Hawaiian-Style Ribs
Recipe Courtesy of Eric Akis, “Everyone Can Cook Everything”

1/2 cup soy sauce

1/2 cup ketchup

1/4 cup honey

1 tsp five-spice powder

1 tsp coarsely cracked black peppercorns

1-inch (2.5 cm) piece fresh ginger, peeled and chopped (see About Fresh Ginger on page 264)

1/4 cup dry sherry

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2 garlic cloves, crushed

3 lb (1.5 kg) pork side or back ribs, trimmed well and cut into 4- to 6-bone racks

Combine the soy sauce, ketchup, honey, five-spice powder, peppercorns, ginger, sherry and garlic in a large bowl. Add the ribs and turn to coat. Cover, marinate and refrigerate for 4 hours or overnight, turning occasionally.

Preheat the oven to 325°F (160°C). Place the ribs in a single layer, meaty side up, in a shallow baking pan. Pour in 1 cup of water. Brush half the marinade left in the bowl over the ribs; store the remaining marinade in the refrigerator. Cover and bake the ribs for 1 hour. Uncover and brush the ribs with the remaining marinade. Bake, uncovered, for 30 minutes more, or until the ribs are tender and nicely glazed. Turn the oven to broil; broil the ribs for a few minutes to glaze and deepen their color. Remove from the oven and cool the ribs for a few minutes before cutting each rack into single-bone pieces. Arrange on a platter, spoon some of the pan juices overtop and serve.

Eric’s options

To give these ribs a more complex Chinese-style flavor, replace 1/2 the ketchup with hoisin sauce. For a spicy kick, mix in Asian-style hot chili sauce to taste when combining the other marinade ingredients.