These ribs will be perfect for the Lunar New Year
- 4lb of pork back ribs
- 1 onion, peeled and quartered
- 1 inch of ginger, peeled and sliced
- 1 head of garlic, cloves peeled and lightly smashed
- 1 cup soy sauce
- water (enough to cover)
- 2 tbsp hoisin sauce
- 2 tbsp oyster sauce
- 1 tbsp rice wine vinegar (can substitute with white wine vinegar or apple cider vinegar)
- 2 tsp soy sauce
- 1 tsp sriracha sauce
- 1/3 cup honey
- green onion, chopped, for garnish
- sesame seeds, for garnish
Place the ribs in a large stockpot. Add onion, ginger, garlic, soy sauce, and then add water to cover the ribs by 1 inch.
Bring to a boil, over medium-high heat. Once it has come to a boil, reduce the heat to low, put the lid on, and simmer the ribs until they are tender, about 1 1/2 to 2 hours.
Remove the ribs from the pot and discard the braising liquid.
In a small bowl, combine the hoisin, oyster, soy, sriracha, vinegar, and honey. Whisk to combine.
Heat the oven to 450°F. Place the ribs onto a baking sheet lined with foil. Using a basting brush, coat both sides of the ribs with the sauce.
Bake ribs until they start to darken and caramelize. Remove the ribs from the oven and cut them into pieces. To serve, sprinkle with sesame seeds and garnish with green onion.