Asian-style sticky ribs and potato salad perfect for Father’s Day

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Several years ago, long before the pandemic, we visited chef Morimoto’s restaurant, Morimoto Asia, in Disney Springs, Florida. If his name sounds familiar, that’s because chef Masahuru Morimoto is best known as the Iron Chef on both the original Japanese television cooking show as well as the American version. Being a huge Iron Chef America fan, I naturally had to drag my family to this restaurant for a meal.

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We thoroughly enjoyed our meal. However, the one dish that remains imprinted in my memory to this day was the Morimoto Spareribs. These incredibly messy, finger-licking, sticky and meaty pork ribs covered in a sweet, yet savoury glaze were off the chart delicious. So much so that we ordered an additional two more half racks once we polished off the first. These ribs are appetizer size which, in my opinion, are way too small for such deliciousness.

The recipe below is adapted from the original chef Morimoto’s recipe, but made to serve four, as part of a meal. If you’re looking for a Father’s Day dinner idea that’s sure to knock the socks off the foodie dad in your life, then look no further than these ribs. The combination of garlic, ginger, onions, tamarind paste, together with that sweet and spicy chili hoisin glaze, makes for an incredible taste explosion. The flavour of these ribs is unlike any other. They are sweet, yet savoury, with just the right amount of tanginess from the tamarind. They are utterly delicious. Serve this with an Asian-style potato salad and cold beer, and you may just have the perfect Father’s Day meal ever.

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I recommend using St. Louis-style ribs over baby back ribs or even spareribs for this recipe. Not only are they meatier, but they will also cook more evenly, look better presentation-wise, and are easier to eat.

I also recommend cutting the ribs into single pieces. Yes, I know, it’s unconventional, but hear me out. Cutting the ribs into individual servings will result in more exposed meat surface, meaning there’s more surface for the marinade to penetrate and that incredible sauce to cling to.

It’s also important to marinade the ribs for at least eight hours, preferably overnight before cooking them. This way, the meat gets a chance to absorb all that umami flavour before cooking.

Last word of advice: This isn’t a recipe that you can whip up at the last minute. Yummy ribs need time to develop that tender yet chewy texture. Not only will the ribs require four to 4.5 hours in the oven, braising in their own juices, but you will also need time to create that crisp blistered exterior. So, plan your time accordingly.

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The original recipe calls for deep-frying the ribs. I find deep-frying messy, hence my air-fry method. However, should you choose to deep-fry your ribs, skip spraying them with cooking oil. Once lightly coated with cornstarch, deep-fry the ribs for two to three minutes until the exterior is blistered. Drain on paper towels, then toss in the sauce as usual.

Asian-Style Sticky Ribs

Adapted from Chef Morimoto’s Hoisin Chili Sticky Spareribs recipe.

2 racks St. Louis style pork ribs, cut into single pieces

4 tbsp minced ginger

3 tbsp minced garlic

1 onion, finely diced

3/4 cup tamarind paste

1 cup cooking wine

1/2 cup olive oil

Sweet Chili Hoisin Sauce

4 cups sweet chili sauce

2 cups hoisin sauce

2/3 cup rice wine vinegar

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1/2 cup brown sugar

1/3 cup fish sauce

1/3 cup light soy sauce

For air-frying

3 cups cornstarch

cooking spray

cilantro for garnish

Divide the single cut ribs equally into 2 large freezer bags. Set aside.

In a large mixing bowl, add the ginger, garlic, onion, and tamarind paste. Using a wooden spoon, mash to combine. Add the cooking wine and olive oil. Stir well. Divide sauce and add half to each of the bags of ribs. Remove air and seal freezer bags well. Turn and massage bags until the ribs are well coated with the marinade. Place in the refrigerator to chill for 8 hours, preferably overnight.

Remove ribs from the refrigerator 30 minutes before cooking. Preheat oven to 300 degrees Fahrenheit.

Line an extra-large baking pan with foil. Place ribs in a single layer on the pan and add the marinade. Cover the pan with foil and seal the edges well. Braise ribs for 4 to 4.5 hours until fork tender. Note that texture of ribs will be tender but chewy.

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Once ribs are fork tender, remove them from the oven and leave them to cool at room temperature until they are easy to handle.

Remove ribs and pat dry with paper towels. Set aside.

In a large freezer bag, add the cornstarch. Working with 3-4 ribs at a time, toss the ribs in cornstarch until lightly coated. Place a dozen ribs into the air-fryer. Spray lightly with cooking spray and air-fry at 400 degrees Fahrenheit for 3-4 minutes until the exterior is lightly blistered. Transfer ribs onto a lined baking rack. Place ribs in the oven, at the warm-setting, while air-frying the balance of the ribs.

For the sauce, add all ingredients to a 3-quart saucepan. Heat sauce on low until warm. Toss ribs in sauce, plate and garnish with sprigs of fresh cilantro. Serve immediately with Asian potato salad, cold beer and lots of paper napkins.

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Asian-Style Potato Salad

Traditional potato salad gets an Asian makeover with the addition of garlic, cilantro, sesame oil and soy sauce.

2 lbs yellow potatoes, peeled and halved

1 cup fresh cilantro leaves

1 spring onion, chopped

1 garlic clove, minced

1 tsp sesame oil

1-1/2 tbsp light soy sauce

1 tbsp rice wine vinegar

1 tbsp olive oil

1/2 cup mayonnaise

1 tbsp toasted black sesame seeds and sliced spring onions for garnish

Boil potatoes in a large pot of salted water until fork tender, about 11 to 12 minutes. Drain and set aside to cool.

Using an immersion blender, blend cilantro leaves, spring onions, garlic, sesame oil, soy sauce, rice wine vinegar, and olive oil until smooth. Add mayonnaise and stir until combined. Chill in refrigerator until needed.

Once cool enough to handle, dice potatoes into 1” cubes. Add mayonnaise mixture and fold to combine.

Place potato salad in the refrigerator to chill for at least 4 hours or more for the flavours to combine. Before serving, garnish with lightly toasted black sesame seeds and sliced green onions. Serve with Asian-style sticky ribs.

Karen Gordon is a food blogger from North Vancouver who shares her recipe creations online at karentology.com, on Instagram at @karen.t.ology, and on Pinterest @karentologyblog