Lacquer-Roasted Pork Ribs (Kao Paigu)

The Professional Chef, p 550

Ingredients

1.5 fl. oz.     dark soy sauce
1.5 fl. oz.     sherry
5 racks        pork spareribs

Marinade

8 fl. oz.        hoisin sauce
6 fl. oz.        black bean sauce
12 fl. oz.      ketchup
1 T              minced garlic
2 T              minced ginger
1 t               ground white pepper
.5 oz           thinly green onions
2 fl. oz.       chinese rice wine or dry vermouth
1 fl. oz.       sesame oil
1 T              salt
3.5 oz.        sugar

Laquer Coating

4 fl. oz.     honey
.5 fl. oz.    sesame oil

I read in Bon Appetit that Korean style ribs had totally jumped the shark. F that. Karen and I love the falling off the bone texture of pork and lamb falling off the bone and the sweet/savory combo of Chinese and Korean preparations (particularly at Minneapolis's own Bradstreet) are perfect. Consider me a continuing friend of the Fonz on this one.


1)  Combine the soy sauce and sherry; brush over ribs.

2)  Combine all the ingredients for the marinade. Pour over ribs, massage into meat and cover overnight, turning occasionally. 

The marinade is seriously dark.

3)  Remove ribs from marinade and wipe off excess. Place ribs in roasting pan on rack.

The marinade will stain the meat, but be translucent.

4)  Fill a pan with water, place in oven and preheat to 325' F. 


5)  Roast ribs until internal temp registers 150' F (about 1.5 hours).

6)  Mix ingredients for lacquer, during the last 20 minutes brush ribs with mixture.

7)  Remove ribs from the oven and allow them to rest for 10 minutes.

How did it turn out?

I followed this recipe pretty much to exactly. The flavor was excellent, but I thought the tenderness was lacking. My first instinct had been to turn down the heat, break out the Lodge dutch oven and let them roast for 3-4 hours. I will make this recipe again with that modification and hope that it provides the texture we're looking for.