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ketchup frozen lilikoi juice concentrate brown sugar honey light corn syrup oyster sauce rice vinegar Worcestershire Tabasco clove garlic
Viewed: 36 - Published at: 3 years agoIngredients
- FOR THE SAUCE:
- 1 1/2 cups ketchup
- 3/4 cup frozen lilikoi juice concentrate, thawed
- 1/4 cup lightly packed brown sugar
- 3 tbsp. honey
- 3 tbsp. light corn syrup
- 2 tbsp. oyster sauce
- 1 tbsp. rice vinegar
- 1/4 tsp. worcestershire
- 1/4 tsp. Tabasco
- 1 clove garlic, chopped
Method
- 1. For the sauce: Put ketchup, lilikoi juice concentrate, sugar, honey, corn syrup, oyster sauce, vinegar, worcestershire, Tabasco, and garlic into a medium pot and bring to a boil over medium heat. Reduce heat to medium-low and simmer, stirring often, until very thick, about 1 hour.
- 2. For the ribs: Meanwhile, put 8 quarts of water into a large pot and bring to a boil over high heat. Add vinegar, garlic, ginger, salt, and pepper, reduce heat to medium, and simmer for 5 minutes. Add ribs and continue to simmer, partially covered, until tender, about 1 hour. Drain ribs, pat dry, and arrange in a single layer on a sheet pan fitted with a rack.
- 3. Arrange oven rack 3-4 inches from broiler element and preheat broiler. Generously baste one side of ribs with some of the sauce and broil until sauce dries slightly and begins to bubble, about 2 minutes. Flip ribs, baste generously again, and broil for 2 minutes more. Repeat flipping, basting, and broiling process 3 more times, until ribs are well lacquered and beginning to char slightly.
- 4. Cut ribs apart, stack evenly on 4 warm plates, and garnish with sprigs of watercress. Serve immediately
