Instructions:

Ponzu Sticky Hoisin Ribs

Source: Executive Chef John Beardsley, Ponzu, San Francisco

Yield: 4 servings

1 bunch scallions, divided use
2 cups soy sauce, divided use
3 quarts water
1/2 cup salt
1/2 cup whole star anise
1/4 pound ginger, chopped
1/2 cup sherry wine
5 pounds pork ribs, cut between the bones
1 cup hoisin sauce
3/4 cup granulated sugar
1/2 cup lemon juice
1/2 cup rice or sherry vinegar
1/4 cup ginger, cut in matchsticks
Zest of 1 lemon zest

Combine 4 scallions, 11/4 cups soy sauce, water, salt, star anise, ginger and sherry in pot; bring to boil. Add ribs; simmer until tender, about 90 minutes. Drain; discard liquid. Set ribs aside.

Combine remaining 3/4 cup soy sauce, hoisin, sugar, lemon juice and vinegar in mixing bowl; whisk until smooth.

Toss ribs with sauce and ginger matchsticks. Place on cooking sheet; bake at 450 degrees F for 5 minutes. Stir; bake an additional 5 minutes. Thinly slice remaining scallions; combine with lemon zest as garnish.