Hoisin Sticky Ribs
 Think BBQ ribs, but with an Asian twist—these hoisin sticky ribs are sweet, savory, and packed with flavor. Ingredients 1 cup hoisin sauce, best quality such as Kikkoman or Lee Kum Kee ½ cup chili sauce (preferably Heinz) 2½ tablespoons dry Sherry 2 tablespoons honey 2 tablespoons soy sauce 1½ tablespoons rice vinegar ½ teaspoon sesame oil 4 cloves garlic, minced ½ teaspoon ground ginger 2 racks baby back pork ribs (4 to 5 pounds), membrane removed (see note below) 1 cup hoisin sauce, best quality such as Kikkoman or Lee Kum Kee ½ cup chili sauce (preferably Heinz) 2½ tablespoons dry Sherry 2 tablespoons honey 2 tablespoons soy sauce 1½ tablespoons rice vinegar ½ teaspoon sesame oil 4 cloves garlic, minced ½ teaspoon ground ginger 2 racks baby back pork ribs (4 to 5 pounds), membrane removed (see note below) For Serving (optional) 2 scallions, dark green parts only Sesame seeds 2 scallions, dark green parts only Sesame seeds Instructions Make the hoisin BBQ sauce by combining all of the ingredients except for the ribs in a medium bowl. Cut the rib rack racks in half into 6- or 7-rib sections. Line a rimmed baking sheet with heavy duty aluminum foil. Place the rib racks on the baking sheet. Reserve 1 cup of the sauce and pour the remainder over the ribs, coating both sides evenly. Arrange the ribs in a single layer with the meaty sides up. Cover tightly with heavy-duty aluminum foil and refrigerate for a minimum of four hours or overnight. Preheat the oven to 300°F and set an oven rack in the center position. Place the covered ribs in the oven and bake undisturbed for 2 hours. Remove the ribs from the oven and carefully remove the foil (the steam will be very hot and can burn). Using a pastry brush or back of a spoon, coat the racks generously with the reserved sauce. Increase the oven temperature to 350°F. Return the pan to the oven, uncovered, and cook until the sauce is sticky and the ribs begin to caramelize, about 30 minutes. Allow to cool briefly before slicing between the ribs to serve. Garnish with scallions and sesame seeds, if desired. Note: Ask your butcher to remove the white membrane on the underside of the ribs. If you need to remove it yourself, loosen it at the edge with a butter knife and peel it off (if it's slippery, grab it with a paper towel). Note that there appears to be another layer of membrane underneath the one you remove; you shouldn't remove it as it's what holds the meat and bones together. Make the hoisin BBQ sauce by combining all of the ingredients except for the ribs in a medium bowl. Cut the rib rack racks in half into 6- or 7-rib sections. Line a rimmed baking sheet with heavy duty aluminum foil. Place the rib racks on the baking sheet. Reserve 1 cup of the sauce and pour the remainder over the ribs, coating both sides evenly. Arrange the ribs in a single layer with the meaty sides up. Cover tightly with heavy-duty aluminum foil and refrigerate for a minimum of four hours or overnight. Preheat the oven to 300°F and set an oven rack in the center position. Place the covered ribs in the oven and bake undisturbed for 2 hours. Remove the ribs from the oven and carefully remove the foil (the steam will be very hot and can burn). Using a pastry brush or back of a spoon, coat the racks generously with the reserved sauce. Increase the oven temperature to 350°F. Return the pan to the oven, uncovered, and cook until the sauce is sticky and the ribs begin to caramelize, about 30 minutes. Allow to cool briefly before slicing between the ribs to serve. Garnish with scallions and sesame seeds, if desired. Note: Ask your butcher to remove the white membrane on the underside of the ribs. If you need to remove it yourself, loosen it at the edge with a butter knife and peel it off (if it's slippery, grab it with a paper towel). Note that there appears to be another layer of membrane underneath the one you remove; you shouldn't remove it as it's what holds the meat and bones together. Nutrition Information Powered by Serving size: 4 Calories: 1,250 Fat: 77 g Saturated fat: 27 g Carbohydrates: 46 g Sugar: 31 g Fiber: 3 g Protein: 91 g Sodium: 2,330 mg Cholesterol: 315 mg Serving size: 4 Calories: 1,250 Fat: 77 g Saturated fat: 27 g Carbohydrates: 46 g Sugar: 31 g Fiber: 3 g Protein: 91 g Sodium: 2,330 mg Cholesterol: 315 mg