Pork ribs in sticky hoisin glaze

Ingredients:

Ribs

• 1/4 cup coarse salt
• 1 tbsp. juniper berries
• 1 tbsp. black peppercorns
• 2 dried bay leaves
• 2 cinnamon sticks
• 2 layers of pork ribs from the loin area, wash

Homemade hoisin sauce

• 1/4 cup orange juice
• 1/4 cup tamarind syrup
• 1/4 tbsp. rice vinegar
• 1/8 tbsp. sesame oil
• 1 tbsp cane molasses
• 1 tbsp Sriracha sauce
• 1 tbsp. maple syrup
• 1/4 tbsp tahini
• 1 teaspoon ground black pepper
• 1 tsp. brown sugar
• 2 whole cloves of garlic
• Toasted sesame seeds, sliced ​​green onions and fresh chili pepper, for serving

Preparation:

1. Ribs:
   
   In a large saucepan, combine the salt, juniper berries, peppercorns, bay leaf, and cinnamon sticks. Add the ribs and cover with water. Bring to a boil, then reduce heat to medium and simmer until the ribs are tender, about 45 minutes. Remove them from the pan and let them rest.
2. Sticky hoisin glaze:
   
   Meanwhile, in a food processor, combine the orange juice, tamarind syrup, vinegar, oil, blackstrap molasses, Sriracha sauce, maple syrup, tahini, pepper, sugar, and garlic until smooth. Pour into a saucepan and simmer over low heat until the sauce thickens and coats the back of a spoon.
3. Heat a skillet over medium-high heat. Add the ribs and pour the sauce over them. Stir to coat completely (you may need to do this in two batches). Transfer to a plate and sprinkle with toasted sesame seeds. Garnish with green onions and chili pepper, if desired.