Even though the State of New York has hosted a winter of bitter cold, our native Maple Trees have produced a sweet harvest. Maple syrup is in season and here at Cuvée at The Greenporter Hotel, we are celebrating Mother Nature’s prized sweetener in savory dishes as well as with breakfast.
These Asian-style ribs hit a high note when the Eastern flavors of five spice powder and Hoisin sauce meet the sweetness of the maple syrup that softens the sour edge of the pomegranate. Maple and tang, aromatic and complex, this recipe results in the perfect balance of sweet and sour to warm up the coldest winter night.
Ingredients:
2 tablespoons hoisin sauce
3 tablespoons ketchup
3 tablespoons New York State maple syrup
1/2 cup of pomegranate juice
1 teaspoon soy sauce
1 tablespoon sake
1 teaspoon rice vinegar
1/2 teaspoon of fresh orange zest
2 tablespoons of fresh squeezed orange juice, save the orange to slice for garnish
1/4 teaspoon Chinese five spice powder
1 pound pork spareribs
For garnish, scallions, toasted sesame seeds and chili flakes.
1) The marinade
The night before or the morning of, marinate your ribs in the orange juice, rice wine vinegar and salt.
2) Ready to bake
Preheat the oven to 375 degrees F
3) In a shallow large tray or dish, mix together the hoisin sauce, pomegranate juice, ketchup, maple syrup, soy sauce, sake, orange zest, and five spice powder. Place the ribs in the dish, and turn to coat.
4) Place the rack of ribs in the baking dish and cover with aluminum. Bake for 90 minutes, turning and brushing with the marinade every 10 minutes. Then remove the aluminum and turn up oven to 500, baking for another 20 minutes to allow the glaze to set and char a bit.
5) After resting for 20 minutes, remove the rack of ribs from the pan and place on cutting board to cut.
6) Reduce the remaining juices on the stove top to thicken and serve alongside the sliced ribs for those who like additional sauce. Sprinkle with sliced scallions, toasted sesame seeds and red chili flakes.
Serve with an Asian slaw and a cocktail with fresh ginger syrup. That is how we are serving it at Cuvée tonight for Cocktail Thyme!
