This is a perfect, festive dish to enjoy during those celebrations or during a themed weeknight dinner with your family. This dish is perfect for a weekday meal or a special occasion. It’s a hearty and delicious dish you can feed your family or guests easily. Chef Kurt Fleischfresser recommends serving with coleslaw or potato salad and sliced bread…
Hoisin sauce is a soy bean sauce used for Peking duck and Mu-Shu pork and can be found in most supermarkets or Asian markets.
- Heat oven to 400 degrees F. Cut the rib tips into about 6 inch long strips (they don’t have to be exact). Place the tips in a bowl and cover with all of the ingredients (1/2 cup sake, 1/2 cup rice wine vinegar, 2 Tbs ginger root, 2 Tbs Chinese five-spice, 2 Tbs kosher salt) but the Hoison Barbeque Sauce ingredients (instructions follow). Roll the pork over in the ingredients to get them to spread evenly. Refrigerate this mixture for about 30 minutes.
- Spread the pork out on a lightly greased sheet pan, only one layer deep. Roast at 400 degrees F, turning occasionally until fork tender (about 45 minutes).
- For the barbeque sauce, put all of the ingredients (orange marmalade, 2 Tbs rice wine vinegar, hoisin sauce, Sriracha chili sauce, salt and pepper to taste) in a non-reactive pot and slowly bring to a boil, stirring occasionally. Taste to adjust seasoning and it is ready to use.
- Pat the rib tips with a paper towel and place in a large bowl. Pour the hot barbeque sauce over the tips and toss until well coated with the sauce.