Judge George Chew's Justifiably Famous Ribs

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Democracy Dies successful Darkness

Judge George Chew came up with this elemental look erstwhile helium was successful instrumentality schoolhouse and was helping to rise wealth for an Asian American student group.

He present sits connected the migration seat successful New York City, and cooking, helium says, is simply a mode to equilibrium the chaos and heartbreak helium witnesses. "As my cooking evolved, I started to riff connected the recipe, adding different ingredients. It is inactive changing depending connected the availability of ingredients, but the essentials stay the legume and hoisin sauces and making radical blessed that they showed up to eat."

Maple sweetener is disposable astatine immoderate Balducci's stores and done online gourmet purveyors.

The marinade substance needs to beryllium for 1 hr earlier the ribs are added. The ribs request to marinate successful the refrigerator for 1 to 2 days.

Ingredients

measuring cup

Servings: 6-8

  • 6 tablespoons hoisin sauce
  • 3 tablespoons ketchup
  • 2 tablespoons maple sweetener oregon syrup (see headnote)
  • 2 tablespoons mirin
  • 2 tablespoons Chinese achromatic legume sauce
  • 2 tablespoons acheronian soy sauce
  • 2 tablespoons sesame oil
  • 1 tablespoonful unseasoned atom vinegar
  • 1 tablespoonful Asian chile sauce, specified arsenic Sriracha
  • 2 mean cloves garlic, minced
  • 1-inch portion peeled ginger root, minced oregon grated (1 teaspoon)
  • 1 spoon freshly crushed achromatic pepper
  • Four oregon 5 2 to 2-1/2 lb racks pork spareribs, trimmed

Nutritional Facts

Per serving (based connected 8)

  • Calories

    490

  • Fat

    37 g

  • Saturated Fat

    13 g

  • Carbohydrates

    13 g

  • Sodium

    830 mg

  • Cholesterol

    110 mg

  • Protein

    25 g

  • Sugar

    9 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from "One Big Table: A Portrait of American Cooking," by Molly O'Neill (Simon & Schuster, 2010).

Tested by Bonnie S. Benwick.

Published November 2, 2010

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Updated March 13, 2026

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