Ponzu Sticky Hoisin Ribs

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  • 1 bunch scallions, divided use
  • 2 cups soy sauce, divided use
  • 3 quarts water
  • 1/2 cup salt
  • 1/2 cup whole star anise
  • 1/4 pound ginger, chopped
  • 1/2 cup sherry wine
  • 5 pounds pork ribs, cut between the bones
  • 1 cup hoisin sauce
  • 3/4 cup granulated sugar
  • 1/2 cup lemon juice
  • 1/2 cup rice or sherry vinegar
  • 1/4 cup ginger, cut in matchsticks
  • Zest of 1 lemon zest


  1. Combine 4 scallions, 11/4 cups soy sauce, water, salt, star anise, ginger and sherry in pot; bring to boil.
  2. Add ribs; simmer until tender, about 90 minutes.
  3. Drain; discard liquid. Set ribs aside.
  4. Combine remaining 3/4 cup soy sauce, hoisin, sugar, lemon juice and vinegar in mixing bowl; whisk until smooth.
  5. Toss ribs with sauce and ginger matchsticks. Place on cooking sheet; bake at 450 degrees F for 5 minutes.
  6. Stir; bake an additional 5 minutes.
  7. Thinly slice remaining scallions; combine with lemon zest as garnish.

Yield: 4 servings

Posted by CookinMom at Recipe Goldmine May 29, 2001.

Source: Executive Chef John Beardsley, Ponzu, San Francisco

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