Saucy Ribs with an Asian Twist
   by Amy Rabb-Liu

     5 1/2 lb boneless country-style pork ribs
     2 medium onion, finely chopped (2+ cups)
     8 garlic cloves, minced (4 tablespoons)
     2-3 inches ginger, minced
     2 tablespoons vegetable oil or peanut oil
     1 1/2 cups ketchup (12 oz)
     2/3 cup honey
     1/2 cup rice vinegar
     8 oz jar of Hoisin sauce

Put oven rack in middle position and preheat oven to 350 degrees F.

Put ribs in 8-quart pot and cover with water by two inches. Bring to a boil, 
reduce heat and simmer, uncovered, skimming froth, 30 minutes. 

Meanwhile, cook onion and ginger in oil in a 3- to 4-quart heavy saucepan 
over moderate heat, stirring occasionally, until onion is tender, about 
10 minutes. Add garlic and cook an additional minute or two.  Stir in 
remaining ingredients and simmer, stirring occasionally, 15 minutes. 

Drain pork in a colander and pat dry, then arrange in 1 layer using tongs 
in a large roasting pan. Pour sauce over pork to coat evenly, then cover 
dish tightly with foil. Bake 1 hour, then remove foil and carefully turn 
pork over with tongs and cook, uncovered, until very tender, about 30 
minutes. Skim fat from sauce if desired. 

This is my twist on "Saucy Country Style Oven Ribs" from epicurious.com.  
It is a sweet, tangy, delicious way to use a warehouse sized package of 
an economical cut of meat.  The leftovers are fabulous as a sandwich 
filling for buns.

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