Best Hoisin And Honey Pork Riblets Recipes

ASIAN HOISIN PORK RIBS

Asian Hoisin Pork Ribs image

Plan ahead the ribs need to marinade overnight, they are broiled firsty then they finish cooking in the oven. These ribs are so easy to make and they are to die for! You can also make this using pork tenderloins, I plan on trying this using chicken pieces.

Provided by Kittencalrecipezazz

Categories Pork

Time P1DT40m

Yield 6-8 serving(s)

Number Of Ingredients 9

Ingredients

1 cup hoisin sauce
1/2 cup honey, plus
2 tablespoons honey
1/4 cup vegetable oil
1/4 cup rice wine vinegar
2 tablespoons minced fresh garlic (or to taste)
1/2 teaspoon fresh ground black pepper (or to taste)
5 lbs country-style pork ribs (cut into serving size pieces)
sesame seeds

Steps:

Combine the hoisin sauce, honey, oil, rice wine vinegar, garlic and black pepper in bowl.
Cut the ribs into serving size pieces and place in extra large heavy plastic resealable bag, pour the sauce over the ribs.
Seal the bag and place in a large bowl, refrigerate overnight.
Set oven to broiler heat.
Line a large baking sheet with heavy foil.
Arrange the ribs bone side down on the foil.
Transfer the marinade to a small saucepan and boil for about 7-8 minutes or until thick.
Brush the ribs with the marinade.
Broil for 4 minutes.
Turn the ribs over and baste generously with marinade; return to oven for another 4 minutes.
After 4 minutes remove the ribs, turn over and baste again.
Set the oven to 350 degrees.
Bake the ribs for about 40 minutes or until cooked through.
Sprinkle lightly with sesame seeds then serve.

Nutrition Facts : Calories 1197.2, Fat 81.3, SaturatedFat 26, Cholesterol 262.1, Sodium 910.3, Carbohydrate 49, Fiber 1.4, Sugar 40.6, Protein 66

FIVE SPICE SPARERIBS WITH HOISIN-HONEY GLAZE

Five Spice Spareribs With Hoisin-honey Glaze image

Make and share this Five Spice Spareribs With Hoisin-honey Glaze recipe from Food.com.

Provided by Valerie in Florida

Categories Meat

Time 2h20m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

6 lbs pork spareribs (2 racks)
1 cup reduced sodium soy sauce
1/2 cup hoisin sauce
1/2 cup honey
3 tablespoons dry sherry
2 tablespoons finely grated peeled fresh ginger
4 garlic cloves, peeled, crushed
1/2 teaspoon Chinese five spice powder

Steps:

Preheat oven to 350 degrees.
Season ribs generously with salt and pepper, roast on rimmed baking sheet until tender, about 1-hour.
Meanwhile, combine and simmer the next 7 ingredients in a small saucepan until reduced to 2 cups, about 20 minutes.
Brush sauce onto ribs and roast until well glazed, about 20 minutes.
Cut into individual ribs and serve with remaining sauce.

Nutrition Facts : Calories 2232.4, Fat 161.8, SaturatedFat 61, Cholesterol 531.7, Sodium 3164.1, Carbohydrate 57.5, Fiber 1.6, Sugar 45.1, Protein 121

HOISIN AND HONEY PORK RIBLETS

Hoisin and Honey Pork Riblets image

Categories Pork Broil Cocktail Party Pork Rib Honey Gourmet

Yield Makes about 50 hors d'oeuvres

Number Of Ingredients 7

Ingredients

3 1/2 pounds pork of spareribs, halved crosswise, preferably by a butcher, and cut into individual ribs
1/3 cup honey
1/4 cup soy sauce
1 large garlic clove, minced and mashed to a paste with 1/4 teaspoon salt
1/3 cup hoisin sauce
1/2 teaspoon English-style dry mustard
1/4 cup distilled white vinegar

Steps:

In a kettle of boiling salted water simmer the ribs, covered, for 30 minutes and drain them well. In a large bowl whisk together the honey, the soy sauce, the garlic paste, the hoisin sauce, the mustard, the vinegar, and black pepper to taste, add the ribs, and toss the mixture well, coating the ribs thoroughly. Let the ribs marinate, chilled, for at least 1 hour or overnight.
Remove the ribs from the marinade, arrange them in one layer on the oiled rack of a foil-lined broiler pan, and broil them under a preheated broiler about 4 inches from the heat, basting them with the marinade, for 3 minutes. Turn the ribs with tongs and broil them, basting them with the marinade, for 2 to 3 minutes more, or until they are browned well and glazed. Discard the marinade.