Best Hoisin Glazed Baby Back Pork Ribs Recipes

Hawaiian Hoisin Glazed Baby Back Pork Ribs image

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

HOISIN-GLAZED BABY BACK PORK RIBS image

Categories Pork

Yield 6 people

Number Of Ingredients 14

1 cup ketchup
3/4 cup hoisin sauce
1/2 cup honey
5 Tbsp. soy sauce
5 Tbsp. dry Sherry
1/4 cup plus 2 tsp white wine vinegar
1/4 cup sesame seeds
2 Tbsp. plus 2 tsp curry powder (I use 1/2)
2 Tbsp. plus 2 tsp oriental sesame oil
2 Tbsp. grated orange peel (I use 1/2)
2 Tbsp. salted black beans, minced
2 Tbsp. minced garlic
1 Tbsp. chili paste with garlic
3 lb baby back pork ribs

Steps:

Whisk all ingredients except pork in lg bowl to blend. Divide ribs between 2 lg baking dishes. Brush with half of sauce. Cover ribs and remaining sauce separately and refrigerate overnight. Original recipe: Preheat oven to 375. Transfer ribs to lg heavy baking sheets. Roast ribs until tender, basting frequently with some of remaining sauce, about 1 hour. Place remaining sauce in heavy sm saucepan and bring to simmer. Transfer ribs to platter. Cut into individual ribs. Serve, passing remaining sauce separately. My variation for more tender ribs: Wrap ribs with a good amount of sauce in triple layer of aluminum foil. You can do this with whole racks, 1/2 racks, or as individual ribs. Note that the next step is easiest with individual ribs because they don't fall apart as much, but 1/2 racks and whole racks do come out somewhat more tender (literally falling off the bone with any manipulation). Preheat oven to 300. Cook ribs meat side down for 2 -2 1/2 hours. Remove from oven. Turn on broiler. Open up the foil packets and remove ribs. Place ribs meat side up on a cookie sheet lined with foil. Cover with generous amount of sauce and broil for a/b 2-5 minutes until bubbling. Be careful at this step not to burn. Bon Appetit October 1992 CanoeHouse Restaurant, Mauna Lani Bay Hotel and Bungalows Kohala Coast, Big Island of Hawaii Serves 6