Best Baby Back Ribs With Hoisin Lemongrass Recipes

HAWAIIAN HOISIN GLAZED BABY BACK PORK RIBS

Steps:

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

HOISIN BABY BACK RIBS

Steps:

• Combine 1/2 cup hoisin sauce, the vinegar, honey, soy sauce, Sriracha, ginger and garlic in a 6-quart slow cooker. Add the ribs and turn to coat. Cover and cook on low, 6 hours.
• Preheat the broiler and line a rimmed baking sheet with foil. Transfer 1 cup of the liquid from the slow cooker to a medium bowl; whisk in the remaining 1/2 cup hoisin sauce and the ketchup. Transfer the ribs to the prepared baking sheet and brush both sides generously with the sauce. Broil, bone-side down, until browned and bubbling, 3 to 5 minutes.
• Transfer to a cutting board and slice into individual ribs. Top with more sauce and sprinkle with the scallions. Serve with coleslaw.

HOISIN-GINGER BABY BACK RIBS

Steps:

• Combine the marinade ingredients in a medium bowl and blend well. Place the ribs in a jumbo plastic sealable bag. Add the marinade to the ribs and marinate in the refrigerator for 2 to 24 hours, turning occasionally.
• Preheat the oven to 325°F.
• Place the ribs and marinade on a piece of foil large enough to wrap tightly without any holes. Place the package in a large roasting pan and bake for 1 1/4 hours. Alternately, place the ribs and marinade in a roasting pan and cover well. The ribs should be tender when pierced with a fork.
• Remove the ribs from the oven. Remove the ribs from the foil, drain and reserve the juices and place in a dish.
• Prepare the barbecue for medium-heat grilling. Season with salt and black pepper. Grill the ribs about 3 inches from the flame for 5 to 7 minutes on each side or until they reach the desired doneness, basting occasionally with the reserved juices and making sure they do not burn. Place on a serving platter and serve with the reserved juices, if desired.

INSTANT POT STICKY HOISIN BABY BACK RIBS

Steps:

• Cut meat between bones into individual ribs; season with kosher salt and pepper. Let sit at room temperature at least 30 minutes and up to 1 hour.
• Whisk hoisin, honey, soy sauce, rice wine, ginger, and five-spice powder in cooker insert. Toss ribs in sauce to coat, then fit as many as possible in a single layer; set remaining ribs on top. Lock on lid, making sure steam release valve is in the proper sealed position. Select "Manual" and program for 12 minutes at high pressure.
• As soon as the time has elapsed, turn off cooker, "Quick Release" the steam, and unlock lid. The ribs should be tender enough to easily pierce with a sharp knife. Transfer ribs to a platter.
• Select "Sauté" and let cooking liquid simmer until reduced by about half, 10-15 minutes.
• Meanwhile, prepare a medium direct fire on a gas or charcoal grill (or preheat broiler). Brush ribs with sauce. Place ribs on grate directly over fire, meaty side down. Close lid and grill until browned and crisp in places, about 5 minutes (or transfer them to a baking sheet, meaty side up, and broil the same way).
• Return ribs to platter. Top with sea salt. Serve with remaining sauce alongside.
• Cooks' Note: For a fruitier spin on the sauce, substitute pineapple or orange juice for the honey and use a pinch of cayenne or crushed red pepper flakes instead of the five-spice powder.

BAKED PORK RIBS WITH HOISIN BARBECUE SAUCE

Steps:

• Place ribs in large roasting pan.
• Pierce meat with fork.
• Sprinkle with Chinese five-spice powder and onion powder; rub mixture into meat.
• Whisk remaining ingredients in small bowl to blend.
• Pour sauce over ribs, turning to coat.
• Turn ribs meat side down; cover pan with aluminum foil and refrigerate overnight.
• Preheat oven to 400°F
• Bake ribs, covered, until just tender, about 30 minutes.
• Uncover and turn ribs meat side up; bake until ribs are cooked through, basting occasionally, about 35 minutes.
• Cut meat between bones to separate ribs and serve.

BABY BACK RIBS WITH HOISIN LEMONGRASS

Steps:

• In a mixing bowl combine the salt, pepper, garlic, green onion, Jalapeño pepper and dark soy sauce and mix well and marinade the ribs for an hour.
• Place into a large wok and place a large bamboo steamer rack and place the racks of ribs and steam over a high heat for hour.
• In a mixing bowl combine the hoisin sauce, sweet chili sauce and lemongrass and mix well.
• Half of a rack is serving per order. Reheat the half of a rack and slice into each rib; in a skillet add in hoisin sauce and sweet garlic sauce bring to a boil add ribs pieces and glaze.
• Place into 400º oven for 15 minutes.