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Morimoto's Hoisin Chili Sticky Spare Ribs

Morimoto’s Hoisin Chili Sticky Spare Ribs
Courtesy of Morimoto Asia


  • 1 rack pork ribs
  • 5 ounces ginger, chopped
  • 2 ounces garlic, chopped
  • 1 white onion, roughly cut
  • 1/4 cup cooking wine
  • 1 ounce canola oil, plus more for frying
  • 1 cup tamarind paste
  • 2 cups cornstarch, for frying
  • Hoisin Chili Sauce
  • 1 cup hoisin sauce
  • 3 cup sweet chili sauce, preferably Mae Ploy
  • 1/2 cup rice vinegar
  • 1/2 cup white sugar
  • 1/4 cup fish sauce
  • 1/4 cup soy sauce
  • 2 tablespoons chopped cilantro, for serving
  • Chef notes

    Iron Chef Morimoto glazes his tender braised and fried spare ribs in a sweet and spicy hoisin chili sauce.  

    Make-Ahead Tip: The sauce can be made and kept overnight in the refrigerator.  



    Preheat the oven to 250°. In a large ovenproof pan, add the ribs, ginger, garlic, white onion, cooking wine and oil. Cover with water, then add the tamarind paste and gently stir the paste into the mixture. Cover with aluminum foil and cook for about 3½ hours or until the meat pulls away easily from the bone. Allow the ribs to rest in the braising liquid until they're cool enough to handle easily. Once cooled, slice the rack apart into individual ribs.


    While the ribs are cooling, make the Hoisin Chili Sauce: In a large bowl, combine all of the ingredients and whisk until combined. Reserve.


    Once the ribs are cool enough to handle, lightly coat each of the individual ribs in cornstarch and fry in oil at 350° until golden brown and crispy, about 2 to 3 minutes. Place on a wire rack to drain and cool slightly.


    Once drained and slightly cooled, toss the fried ribs with the Hoisin Chili Sauce and plate three ribs to a serving. Top with the fresh chopped cilantro and serve immediately.