Hoisin Ribs
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I originally got this recipe from Meathead Goldwyn’s Amazing Ribs page. The advantage of this rib recipe is that they can be made without a grill or a smoker. Hoisin sauce has a much fuller flavor profile than soy sauce, is more savory than teriyaki sauce and is available at most any grocery store. These ribs go really well with Fried Rice.
Hoisin Ribs
Category
Asian
Persons
4
Prep Time
3 hours, 30 minutes
Cook Time
3 hours, 30 minutes
Total Time
7 hours
Ingredients
- 1 cup or a 9 ounce jar of hoisin sauce
- 1/4 cup diced onions
- 1/4 cup soy sauce
- 1/4 cup sake or white wine
- 1/4 cup rice wine vinegar
- 1/4 cup orange juice
- 1/4 cup fresh ginger, peeled and grated
- 1/4 cup toasted sesame oil
- 1 tablespoon mustard powder
- 2 tablespoons Sriracha hot chili sauce or another hot sauce
- 3 cloves of garlic, minced or pressed
- 1 teaspoon five spice powder
- 2 slabs of baby back ribs
- ¼ cup of honey
Instructions
- Mix the marinade ingredients together (everything but the ribs and the honey).
- Soak the meat in a large plastic zip-lock bag for a minimum of 3 hours or overnight.
- Remove the ribs from the marinade and bring the marinade to a boil on the stove to use as a baste.
- Roast the ribs in a grill or smoker with low indirect heat for 3-4 hours. Baste both sides of the ribs with the marinade every 30 minutes or so.
- Or you can baste the ribs and put them in a crock pot on low for 3 hours.
- When the ribs are done cooking, place them meat side down on a grill over direct high heat until it browns and sizzles. Watch it so it does not burn.
- Remove the ribs from the grill and pour the honey lightly over the meat side and spread it around with a brush or spoon. Put it back on the direct zone, honey side down, for 5 minutes or until it bubbles. Don’t let it burn.
- Garnish with green onion slices, orange zest, and sesame seeds. Cut into individual ribs and serve.