Poaching Liquid

Ingredients Weight Measure
Water 1 gal.
Rice wine 1/4 cup
Soy sauce (dark is preferred) 1/4 cup
Green onions 1 bunch
Ginger slices 5 ea.
Fennel seed, ground 1 tsp.
Star anise 4 ea.
Cinnamon sticks 2 ea.


Ingredients Weight Measure
Pork spare or babyback ribs 3 lbs.
Canola oil for deep frying
Cornstarch for dredging

Pineapple Glaze

Ingredients Weight Measure
Canola oil 2 Tbsp.
Onion, medium, chopped 1 ea.
Garlic, chopped 1 Tbsp.
Rice wine 1/4 cup
Apple cider vinegar 1/2 cup
TABASCO® brand Original Red Sauce 4 Tbsp.
Soy sauce (dark is preferred) 1/4 cup
Brown sugar 1/2 cup
Tamarind pulp 2 oz.
Pineapple, fresh, diced in large cubes 8 oz.
Basil leaves 1 bunch


  1. Combine the ingredients for the Poaching Liquid and bring to a boil. Add the ribs and simmer for approximately 1 hour. The meat should be tender, but not falling off the bone. Drain, cool and set aside. Alternatively, the meat can be cooled in the poaching liquid, and then drained.
  2. For the Pineapple Glaze, sauté the onion with the oil over medium heat until softened, approximately 7 minutes. Add garlic and sauté for an additional 2 minutes. Add rice wine, apple cider vinegar, TABASCO® Sauce, soy sauce, brown sugar, tamarind and pineapple. Simmer together over low heat for approximately 15 minutes. Let cool and puree in blender.
  3. Heat enough canola oil to 350°F in a wok or large pot to deep-fry the ribs. Dredge each rib lightly in cornstarch. Depending on the size of the wok or pot, deep-fry approximately 8-10 ribs at a time for 2-3 minutes. Remove and set aside on paper towels.
  4. To finish the ribs, toss glaze and ribs in a wok or large pot over high heat until the liquid is reduced. Toss quickly, being careful not to burn the glaze as it contains sugar. The ribs should not be drenchedin glaze; add only enough glaze to cover the ribs. The remaining glaze can be served on the side if desired. Add basil leaves and toss.
  5. Serve on a large platter, garnish with a chiffonade of basil leaves and additional pineapple if desired.

Yield: 12 servings