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Asian-Style Pork Ribs
These sweet and savory ribs are delicious on their own but they are also
the filling for our pork buns in the next recipe.
Active Time: 10 minutes Total Time: Overnight plus 2 hours 10 minutes
Makes: 4 entrée or 6 appetizer servings
1 cup hoisin sauce
½ cup soy sauce, low-sodium
1 tablespoon yuzu juice* or fresh lime juice
1 tablespoon mirin
1 tablespoon fish sauce
1 one- to two-inch piece of ginger, peeled and halved
2 garlic cloves, peeled
½ cup packed light brown sugar
¼ cup grapeseed oil
1 rack bone-in pork ribs (about 3 pounds), cut into
individual ribs
1.
Put all ingredients except ribs in the jar of a blender in the order listed.
Blend on high until completely homogenous.
2. Put ribs in a stainless steel bowl and coat completely with the marinade.
Cover the bowl tightly with plastic wrap and chill in the refrigerator
overnight.
3. Take the meat from the refrigerator and remove as much marinade from
each individual rib as possible. Fit the ribs in a single layer on the baking
pan and put in the oven with the rack in the middle rack position. Set the
oven to Bake Steam at 350°F for 60 minutes. When time expires, reset to
225°F for an additional hour on Bake Steam.
4. Remove the ribs from the oven and serve.
*Yuzu is a Japanese citrus fruit that is quite sour. Yuzu juice can be found at
Japanese grocery stores or gourmet shops.
Nutritional information per rib:
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Steamed Pork Buns
These delicate breads are a classic dim sum component and have quickly
become a favorite in our test kitchen.
Active Time: 1 hour 25 minutes Total Time: 3 hours 25 minutes
Makes 16 buns
1 recipe Asian-Style Pork Ribs, cooled
1 teaspoon active dry yeast
¼ cup granulated sugar, divided
1
1
⁄3
cups warm water (105–110°F), divided
3 cups unbleached, all-purpose flour, plus more as needed
¼ teaspoon baking soda
1 tablespoon canola oil
1. Remove meat from ribs and shred well. Keep refrigerated until ready to use.
If desired, reserve any juices from the ribs after baking to moisten meat
before filling.
2. Mix yeast with a pinch of the sugar and stir into
1
⁄3
cup of the warm water.
Let stand 5 minutes until foamy.
3. In a large stainless steel bowl combine the flour, remaining sugar and the
baking soda. Stir to mix and make a small well in the center.
4. Add the remaining water to the yeast mixture and slowly pour it into the
flour, using one hand to pour while the other mixes the dough. If the dough
appears too wet, add more flour, 1 tablespoon at a time until the dough
starts to come together. Add the oil and use your hands to work the dough
until well combined.