Best Hawaiian Hoisin Glazed Baby Back Pork Ribs Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

HOISIN BABY BACK RIBS



Hoisin Baby Back Ribs image

Provided by Food Network Kitchen

Time 6h25m

Yield 4 servings

Number Of Ingredients 11

1 cup hoisin sauce
1/3 cup rice vinegar (not seasoned)
1/4 cup honey
2 tablespoons low-sodium soy sauce
2 tablespoons Sriracha (Asian chile sauce)
1 2-inch piece ginger, peeled and finely grated
3 cloves garlic, finely grated
3 2-pound racks baby back pork ribs
1/2 cup ketchup
2 scallions (white and light green parts only), chopped
Coleslaw, for serving

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.

HAWAIIAN HOISIN GLAZED BABY BACK PORK RIBS



Hawaiian Hoisin Glazed Baby Back Pork Ribs image

These mouth watering, glistening, finger licking good ribs are most popular dish served at Mauna Lani Bay Hotel and Bungalows' Canoe House restaurant in Hawaii. They are listed on the menu as a pupu, or appetizer, they're often ordered as a mountainous entree and gnawed down to a hill of bones.

Provided by Olha7397

Categories     Pork

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 17

1 cup ketchup
3/4 cup hoisin sauce
1/2 cup honey
5 tablespoons soy sauce
5 tablespoons dry sherry
1/4 cup white wine vinegar, plus
2 teaspoons white wine vinegar
1/4 cup sesame seeds
2 tablespoons curry powder, plus
2 teaspoons curry powder
2 tablespoons oriental sesame oil, plus
2 teaspoons oriental sesame oil
2 tablespoons orange zest
2 tablespoons fermented black beans
2 tablespoons minced garlic
1 tablespoon chili paste with garlic
3 lbs pork baby back 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.

Nutrition Facts : Calories 825.1, Fat 47.7, SaturatedFat 14.7, Cholesterol 157.4, Sodium 2002, Carbohydrate 53, Fiber 3.1, Sugar 41.5, Protein 48.3

BAKED PORK RIBS WITH HOISIN BARBECUE SAUCE



Baked Pork Ribs With Hoisin Barbecue Sauce image

If you're looking for a standard BBQ rib recipe, this isn't it. My family and friends love this recipe. If you prefer to grill the ribs - which will intensify the hoisin flavor - remove them from the marinade (do not bake) and grill them over medium heat until tender and lightly charred, turning often and basting occasionally with marinade, about 25 minutes. Plan ahead because these ribs need to marinate overnight. Time does not reflect marinating time.

Provided by lazyme

Categories     Pork

Time 50m

Yield 6 serving(s)

Number Of Ingredients 9

4 lbs pork baby back ribs
1 teaspoon Chinese five spice powder
1 teaspoon onion powder
1 cup hoisin sauce
1/2 cup bottled chili sauce
1/4 cup sherry wine
4 teaspoons chili-garlic sauce
1 tablespoon fresh ginger, peeled and minced
1 tablespoon oriental sesame oil

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.

Nutrition Facts : Calories 1012.4, Fat 75.1, SaturatedFat 27, Cholesterol 246.2, Sodium 1415.6, Carbohydrate 21, Fiber 1.3, Sugar 12.4, Protein 50.4

HAWAIIAN BABY BACK OVEN-ROASTED RIBS



Hawaiian Baby Back Oven-Roasted Ribs image

This recipe is for 4-5 pounds (4-5 racks) of back ribs, 1/3 cup Sherry can be substituted for the whiskey. Plan ahead the ribs have to marinate for 24 hours. You can also grill these ribs for about 9-10 minutes per side, I have made these on both my indoor and outdoor grill as well as in the oven. This is a killer recipe for back ribs!

Provided by Kittencalrecipezazz

Categories     Pork

Time P1DT1h45m

Yield 5 racks of ribs

Number Of Ingredients 9

1 1/2 cups white sugar
1 cup soy sauce
1/2 cup ketchup
1/3-1/2 cup Jack Daniels Whiskey
1 1/4 teaspoons salt
black pepper
7 -8 garlic cloves (sliced or cut in half, do not chop or mince the cloves)
1 tablespoon finely minced fresh ginger
4 -5 racks of baby-back pork ribs (do not cut the ribs apart!)

Steps:

  • In a bowl whisk together sugar, soy sauce, ketchup, whiskey, salt and black pepper until the sugar is dissolved.
  • Pour the marinade into a roasting pan.
  • Add in the garlic and ginger.
  • Add in the ribs turning to coat with the marinade.
  • Cover and marinate in the fridge for a minimum of 24 hours, turning occasionally to coat with marinade.
  • Remove the ribs from the marinade (reserving the marinade, and discard the garlic).
  • Arrange the rib racks on a large broiler pan (rounded side facing up).
  • Set oven to 350°F and set the rack to the second-lowest position.
  • Roast the ribs, basting with marinade about every 20 minutes (DO NOT baste the last 10 minutes of cooking) or until the ribs are tender and the glaze is browned (about 1-3/4 hours).
  • Discard any unused marinade.
  • Cut the ribs to desired size and serve.

Nutrition Facts : Calories 334.3, Fat 0.2, Sodium 4067.1, Carbohydrate 70.8, Fiber 0.7, Sugar 66.5, Protein 6.8

HOISIN COUNTRY-STYLE SPARE-RIBS



Hoisin Country-Style Spare-Ribs image

Our family loves pork ribs! This recipe produces a tender meaty pork rib which we bake in the oven so it is great for the winter months when grilling isn't an option. *Note: Serving size depends on how many ribs there are in the packages.

Provided by AcadiaTwo

Categories     High Protein

Time 1h25m

Yield 6-8 serving(s)

Number Of Ingredients 5

1/4 cup apple cider vinegar
6 ounces hoisin sauce
1/2 cup brown sugar
1 tablespoon olive oil
3 lbs pork ribs (country style)

Steps:

  • Preheat oven to 350 degrees F.
  • Mix vinegar, brown sugar & hoisin sauce together thoroughly. (Set aside).
  • In skillet on medium high heat when oil begins to sizzle brown meaty ribs turning to lock in juices all four sides. (About a minute per side).
  • Remove from stove.
  • Place a sheet of baking parchment paper in the bottom of a roasting pan.
  • Place the ribs on top and coat 1/2 of the "vinegar, brown sugar & hoisin sauce" mixture evenly on each rib.
  • Bake ribs for 45 minutes.
  • Turn them over and baste with remaining mixture and bake for another 20 minutes or until pork is cooked thoroughly with no hint of pink.
  • Serve and enjoy!

Nutrition Facts : Calories 897.4, Fat 60.7, SaturatedFat 21.4, Cholesterol 209.4, Sodium 587, Carbohydrate 30.5, Fiber 0.8, Sugar 25.5, Protein 54

RIBCAGE BABY BACK PORK RIBS



Ribcage Baby Back Pork Ribs image

This way of cooking ribs is hands-down the best you will ever find. Unfortunately, ribs taste better with some fat flavouring (unfortunate for those dieting). By cooking them on the rotisserie, the fat rolls from one rib to the next, basting them, instead of falling onto the coals and being lost. This is my invention - I will give you a picture and you must figure out how to make it. It's called a ribcage. You take some fencing wire and make a coil about 11-inches in diameter and as long as your grill's back burner. Put some wire "twist-ties" to hold the coil in a circular shape. Then take your rotisserie spit and put it through the middle of the coil. Make a spider's nest of wires on each end of the coil to hold the coil centred over the spit. Tie your seasoned ribs to the rib cage with butcher string. I usually use 5 or 6 strings, depending on the length of the ribs - and usually get 4-5 ribs on the cage. I know this sounds strange - but try it - you will love it. Everyone I have for dinner are making ribcages. P.S. - Although I almost always cook from scratch, I acknowledge when a product is better than my best. Texas Beer-B-Que rub (available on-line) is better than any I've made. Regarding the sauce - there are 2 kinds of people, some like it wet and others, like me and my DH just prefer them dry, so skip the sauce application.

Provided by twobees

Categories     Easy

Time 5h30m

Yield 8-10 serving(s)

Number Of Ingredients 4

4 -5 pork baby back ribs
16 -20 teaspoons dry rub seasonings
canned wood chips
barbecue sauce, of your choice for basting during last 30 minutes

Steps:

  • Take the tough membrane off the back of the ribs, with a sharp knife and paper towel. (Use the knife to loosen a part of the membrane, over a small end bone and then grab the loosened portion of membrane with the paper towel and rip off the whole membrane).
  • Rub the ribs with a couple teaspoons of Texas-Beer-B-Que rub on each side of each rib.
  • Tie the ribs to your ribcage. Light your grill's bottom burners on high, and back burner on low, and burn off anything from your last use. Wire brush and remove half of the bottom grills and set aside. Add canned wood chips on the bottom coals and a thermometer on the remaining bottom grill. (For the wood chips - I recommend apple, oak, or hickory.). Close the lid and wait until the wood chis are smoking. Put the "rib cage" spit on the rotisserie of your grill. Half close the lid, I use a wrench as a spacer). Turn off the bottom burners, turn on the rotisserie motor. Try to regulate the temperature to about 230F, by adjusting the lid's opening, and the back burner's temperature (low to medium low). Let it spin for 4-5 hours, until the meat has shrunken away from the bone a bit and they are drop-dead tender and mouthwatering, then cut them free from the cage and enjoy.
  • If you are one of those "wet" rib eaters, you can sauce them on your plate or start basting them 30 minutes before removing from the grill, and every 10 minutes until ready.

Nutrition Facts :

Related Topics