Ingredients Jump to Instructions ↓

  1. 6 pounds pork rib tips

  2. 1/2 cup sake, or light wine like Pinot Blanc

  3. 1/2 cup rice wine vinegar

  4. 2 tablespoons ginger, grated

  5. 2 tablespoons Chinese five spice

  6. 2 tablespoons kosher salt Hoisin Barbeque Sauce:

  7. 1 cup orange marmalade

  8. 2 tablespoons rice wine vinegar

  9. 4 ounces hoisin sauce*

  10. 1 tablespoon Sriracha chili sauce

  11. Salt, to taste

  12. Pepper, to taste

Instructions Jump to Ingredients ↑

  1. Heat oven to 400°F (205°C). Cut the rib tips into about 6 inch long strips (they don’t have to be exact). Place the tips in a bowl and cover with all of the ingredients but the barbeque sauce. Roll the pork over in the ingredients to get them to spread evenly. Refrigerate this mixture for about 30 minutes.

  2. Spread the pork out on a lightly greased sheet pan, only one layer deep.

  3. Roast at 400°F (205°C), turning occasionally until fork tender (about 45 minutes).

  4. For the barbeque sauce, put all of the ingredients in a non-reactive pot and slowly bring to a boil, stirring occasionally. Taste to adjust seasoning and it is ready to use.

  5. Pat the rib tips with a paper towel and place in a large bowl. Pour the hot barbeque sauce over the tips and toss until well coated with the sauce.


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