INGREDIENTS

1. 1cupketchup
2. 3/4cuphoisin sauce
3. 1/2cuphoney
4. 5tablespoonssoy sauce
5. 5tablespoonsdry sherry
6. 1/4cupwhite wine vinegar, plus
7. 2teaspoonswhite wine vinegar
8. 1/4cupsesame seeds
9. 2tablespoonscurry powder, plus
10. 2teaspoonscurry powder
11. 2tablespoonsoriental sesame oil, plus
12. 2teaspoonsoriental sesame oil
13. 2tablespoonsorange zest
14. 2tablespoonsfermented black beans
15. 2tablespoons mincedgarlic
16. 1tablespoonchili paste with garlic
17. 3lbspork baby back ribs

DIRECTIONS

1. Whisk all of the ingredients except the ribs in a large bowl to blend.
2. Divide the ribs between 2 large baking dishes.
3. Brush with half of the sauce.
4. Cover the ribs and remaining sauce separately and refrigerate overnight.
5. Preheat the oven to 375°F Transfer the ribs to heavy, large baking sheets.
6. Roast the ribs until tender, basting frequently with some of remaining sauce, about 1 hour.
7. Place the remaining sauce in a heavy, small saucepan and bring to a simmer.
8. Transfer the ribs to a platter.
9. Cut into individual ribs.
10. Serve, passing the remaining sauce separately.
11. Chef Alan Wong.
12. The New Cuisine Of Hawaii.
13. Recipes from the Twelve Celebrated Chefs of Hawaii Regional Cuisine.