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Asian-style ribs cooked until tender, and then cut into single bone pieces. The ribs are then glazed and richly flavoured with a hoisin sauce mixture spiked with garlic and chili sauce. Serve the ribs with steamed rice and stir-fried vegetables. 2 large full rack pork back ribs Vegetable oil Salt and freshly ground black pepper, to taste 3/4 cup hoisin sauce 2 large garlic cloves, minced 2 tsp Sriracha or other smooth Asian-style chili sauce, or to taste 2 tbsp rice vinegar 1 tbsp ketchup 1 tbsp soy sauce 1 tbsp honey 1 tsp sesame oil 2 tsp finely chopped fresh ginger ethod 1. Preheat oven to 325 F. Tear two, 2 foot long pieces of aluminum foil and set on a work surface. Lightly oil the centre part of the foil on which you will set the ribs. Set a rack of ribs, meaty-side-up, in the centre of each piece of foil. Season ribs with salt and pepper. Seal ribs in the foi. (If the foil tears during this process, wrap ribs in a second piece of foil.) Set ribs in a single layer on à large baking sheet. Bake ribs 90 minutes, or until very tender. 2. While ribs bake, make sauce by combining, in a bowl, the hoisin sauce, garlic, Sriracha, vinegar, ketchup, soy sauce, honey, sesame oil and ginger. 3. When ribs have done baking, remove from oven and open up each foil package. Leave the oven on. Let ribs cool five minutes. Now carefully transfer one of the racks of ribs to a cutting board. Cut that rack of ribs into single bone pieces. Arrange those pieces in a neat row back on the foil you removed the ribs from. Cut the second rack of ribs this way and set them back on the foil, too. 4. Brush top of ribs with half of the hoisin sauce mixture. Set back in the oven and bake, uncovered, 10 minutes. Brush ribs with remaining hoisin sauce mixture, and then bake 10 minutes more, or until richly glazed and flavourful. Arrange ribs on a platter, drizzle with the Bi ice iii leftin thé fol si ee
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