Prune Hoisin Glazed Pork Ribs

Prune Hoisin Glazed Pork Ribs

Prune Hoisin Glazed Pork Ribs

“Prunes are simply dried plums, specifically derived from a European variety called Prunus Domestica. Unfortunately, prunes come with the reputation that they should be eaten only when your digestive system is a little sluggish. But this is an idea that I would like to shake off. They are incredibly delicious and nutritious as a snack, and so versatile in cooking. They add sweetness, tang, and depth to sauces, braises, and stews or can be used in desserts or served with cheese and charcuterie. Prunes are one of my all-time favorite ingredients and I’m happy to share this unique recipe with you.”  - Chef Steven Satterfield, Miller Union

 

Recipe courtesy of Chef Steven Satterfield, Miller Union.

Photography by Andrew Thomas Lee Photography.

  • People: 3 to 4 servings
  • Prep/Cook Time: Approximately 3 hours
  • Health:
Prune Hoisin Glazed Pork Ribs

“Prunes are simply dried plums, specifically derived from a European variety called Prunus Domestica. Unfortunately, prunes come with the reputation that they should be eaten only when your digestive system is a little sluggish. But this is an idea that I would like to shake off. They are incredibly delicious and nutritious as a snack, and so versatile in cooking. They add sweetness, tang, and depth to sauces, braises, and stews or can be used in desserts or served with cheese and charcuterie. Prunes are one of my all-time favorite ingredients and I’m happy to share this unique recipe with you.”  - Chef Steven Satterfield, Miller Union

 

Recipe courtesy of Chef Steven Satterfield, Miller Union.

Photography by Andrew Thomas Lee Photography.

  • People: 3 to 4 servings
  • Prep/Cook Time: Approximately 3 hours
  • Health:

Ingredients

For the Pork Ribs
  • 1 slab of St. Louis style ribs, about 2.5 pounds
  • 2 Tablespoons dry mustard powder
  • 2 Tablespoons dark brown sugar
  • 1 Tablespoon Chinese five spice powder
  • 1 Tablespoon garlic powder
  • 1 Tablespoon onion powder
  • 1 teaspoon freshly ground black pepper
  • 1 Teaspoon ground ginger 
  • 1/4 teaspoon cayenne pepper
  • 2 Tablespoons Kosher salt
  • 3/4 cup of Prune Hoisin Sauce
  • 2 Tablespoons toasted white sesame seeds
  • 1 Tablespoon toasted black sesame seeds 
  • ¼ cup thinly sliced scallions
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For the Sauce
  • 1 Tablespoon toasted sesame oil
  • ½ cup chopped sweet onion
  • 1 clove of garlic, chopped
  • 1 teaspoon fine sea salt
  • 1 teaspoon Chinese five spice powder
  • 3 ounces Mariani California Pitted Prunes
  • 2 Tablespoons rice wine vinegar
  • 2 Tablespoons soy sauce or tamari
  • 2 Tablespoons Chinese black bean sauce (*see cook’s note)
  • ¼ cup molasses
  • 1 cup water

Instructions

For the Pork Ribs
  • Place the rib slab on a piece of aluminum foil that is double the length of the ribs. In a small bowl, combine the mustard powder, brown sugar, five spice powder, garlic powder, onion powder, black pepper, ground ginger, cayenne, and salt.  Mix well then rub the meat with the spice blend, coating evenly on all sides.  Fold the foil over and cinch the edges to form a seal around the meat.  Place the wrapped ribs on a baking sheet and set the pan in the refrigerator for a minimum of 1 hour, or if you like it can sit overnight and be cooked the next day.
  • Heat the oven to 325F.  Pull the pan out of the refrigerator to temper the meat while the oven is preheating.  Place the pan in the oven and bake the ribs, covered, for 2 hours.  Remove from the oven and let rest for 15 to 20 minutes.  Open up the foil pouch and let the steam escape.  Using a basting brush, brush the top side of the ribs with the hoisin sauce to coat evenly.  Return to the oven and bake for 20 to 25 minutes. Remove from the oven and let rest for 10 minutes.  Transfer the cooked ribs to a cutting board and portion the ribs by slicing between each bone.  Place them on a platter and garnish with some of the sesame seeds and scallions.  Serve with more of the sauce on the side for dipping, and with whatever vegetables are in season.
  •  
For the Sauce
  • Serving: makes about 2 cups Prep time: approximately 45 minutes
  •  Pour the sesame oil into a medium saucepan and place over medium-low heat.  Add the onion, garlic and salt and cook, stirring often for about 8 minutes.  Add the five spice, prunes, rice vinegar, soy sauce and black bean sauce, molasses and water and stir well to combine.  Cover with a lid and reduce the heat to low.  Cook for 10 to 12 minutes, stirring occasionally.  Turn off the heat and let sit for 10 more minutes, to fully rehydrate the prunes.  Transfer the ingredients to a blender and blend on high speed for 1 to 2 minutes until fully pureed into a smooth sauce. The sauce will naturally thicken from the pectins released by the dried fruit.  
  • “Hoisin sauce is a thick, fragrant sauce used in Cantonese cuisine as a glaze for meat, or a sauce for roasted or stir-fried vegetables.  This version is mostly sweetened naturally with prunes but has a little help from some molasses as well.  You’ll love the funky, sweet, and salty play on the palette, and it compliments just about everything it touches.”
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  •  *COOK'S NOTE:
  • Chinese black bean sauce is a condiment made from fermented black soy beans, and garlic Lee Kum Kee is a common brand seen at Asian markets, or available online at Bookksu Market. 
  • If you cannot find a good substitute, try miso, preferably a darker type like red or barley (as opposed to white or yellow, which have a more mild flavor).