Baby Back Ribs With Hoisin Lemongrass Food

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.

ASIAN-STYLE BABY BACK RIBS

Steps:

• Make the ribs: Heat oil in a medium Dutch oven over medium-high heat. Add ribs, working in batches if necessary, and cook until golden brown, 3 to 4 minutes per side. Transfer ribs to a plate, leaving drippings in pot.
• Reduce heat to medium, and add ginger, garlic, lemongrass, and chile. Cook until golden and fragrant, about 5 minutes. Add tamari or soy sauce, water, sugar, salt, and ribs. Cover, and gently simmer until ribs are tender, about 1 hour.
• Make the glaze: Combine hoisin, garlic, tamari or soy sauce, honey, five-spice powder, chile, orange zest, and vinegar in a medium saucepan over medium-high heat. Simmer until mixture coats the back of a spoon, about 10 minutes. Remove from heat.
• Preheat broiler. Remove ribs from liquid, and transfer to a rimmed baking sheet. Brush glaze all over ribs, and broil until glaze starts to bubble, about 3 minutes per side. Transfer to a serving platter, and brush with more glaze before serving.

CHINESE-STYLE BARBECUED RIBS

Steps:

• In a food processor or blender, mince garlic and scallions. Add hoisin, ketchup, honey, soy sauce, rice wine or vodka, rice vinegar and five-spice powder. Process until well blended. Taste for sweetness; the mixture should be sweet like barbecue sauce, not candy. Adjust the taste with honey, soy sauce and vinegar.
• Set aside 1/3 cup marinade for basting. Transfer remaining marinade to a container or pan large enough to hold the ribs, or to large resealable plastic bags. Add ribs and turn until well coated. Refrigerate at least 4 hours, and up to 2 days, turning occasionally in the marinade.
• Heat oven to 300 degrees. Set up a rimmed baking sheet (or two) with an oven-safe wire rack that fits inside, the kind you'd use for cooling cookies. Line the bottoms of the pans with foil or nonstick baking mats. Place the racks inside the pans and place the empty pans on the bottom rack of the oven. Pour in hot water until it comes about halfway up the sides of the pan. (Do not skip the water: The steam helps cook the meat to the right tenderness.)
• When the oven is hot, remove the ribs from the marinade and place on the racks, meaty side up. Bake without basting, 1 hour for baby back ribs, 2 hours for St. Louis style ribs. Check the water level occasionally to make sure it hasn't cooked off.
• Remove ribs from the oven and raise the oven temperature to 450 degrees. Pour off any water from the baking sheet and return the ribs to the racks. (Alternatively, you can finish the ribs on a medium-hot grill; see below.)
• Return ribs to the oven and roast (or grill), basting 2 or 3 times with reserved marinade, for 20 to 30 minutes (less time for baby backs, more for spareribs). Watch the ribs carefully to make sure that the edges don't burn, and don't baste them too close to the end; they should be dry and sticky, not wet on the surface.
• Use a big knife to cut between the bones, making sure that each rib has meat on both sides. Mound on a platter, sprinkle with scallions and cilantro, and serve immediately.

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.

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.

BABY BACK RIBS

Steps:

• Place the ribs in a 5-qt. slow cooker. Add the water, onion, celery, 1 teaspoon garlic and peppercorns. Cover and cook on low for 6 hours, or until meat is tender. , In a small saucepan, combine the barbecue sauce, plum sauce, hot pepper sauce and remaining garlic. Cook and stir over medium heat for 5 minutes or until heated through. Remove ribs. Discard cooking juices and vegetables., Brush ribs with sauce. Grill, covered, on an oiled rack over medium-low heat for 8-10 minutes or until browned, turning and basting occasionally with remaining sauce.

BABY BACK RIBS

Steps:

• Tear off 4 pieces of aluminum foil big enough to enclose each portion of ribs. Spray each piece of foil with vegetable cooking spray. Brush the ribs liberally with barbeque sauce and place each portion in its own piece of foil. Wrap tightly and refrigerate for at least 8 hours, or overnight.
• Preheat oven to 300 degrees F (150 degrees C).
• Bake ribs wrapped tightly in the foil at 300 degrees F (150 degrees C) for 2 1/2 hours. Remove from foil and add more sauce, if desired.

PORK RIBS WITH HONEY - HOISIN SAUCE

Steps:

• For the Marinade:.
• Trim bottom ½ inch from lemongrass stalks and discard.
• Starting from bottom, thinly slice remaining lemongrass until rings are no longer tinged with pink; discard remainder of each stalk.
• Place lemongrass in small processor and mince finely.
• Add sugar, oil, shallots, and chiles; process until finely minced.
• Add fish sauce until blended.
• Cover and chill at least 2 hours (better overnight) in a Zip bag.
• For the Sauce:.
• Heat oil in heavy medium saucepan over medium heat.
• Add shallots, garlic, ginger and chile. Saute until soft about 3 minutes.
• Mix ketchup and all remaining ingredients.
• Bring mixture to boil; reduce heat to low.
• Simmer 20 minutes.
• Transfer sauce to blender and puree until smooth.
• To prepare the Ribs:.
• Preheat oven to 375ºF.
• Place ribs bone side down, atop rack on rimmed baking sheet.
• Roast for 1 hour.
• Brush ribs generously on both sides with some honey-hoisin sauce.
• Roast 15 minutes.
• Brush ribs again with honey-hoisin sauce.
• Roast another 15 minutes.
• Cut ribs up and brush the ribs with the remainder of the honey-hoisin sauce.
• Add toasted sesame seeds over ribs, optional.