Hoisin Baby Back Ribs Food

HOISIN AND SRIRACHA-GLAZED BABY BACK RIBS

Steps:

• Remove the inside membrane from the ribs. Whisk the vinegar, ginger, ponzu sauce, sesame oil and garlic together in a large bowl. Add the ribs, turning to coat evenly. Cover and refrigerate for at least 4 hours or up to overnight.
• Prepare an outdoor grill for medium-high direct and indirect grilling.
• Remove the ribs from the marinade and pat dry. Sprinkle on all sides with the five-spice powder and a few pinches of salt and pepper. Put on the indirect side of the grill, bone side down, and cover the grill. Cook until the meat is tender and the ribs are crisp on the outside, rotating halfway about through, 1 hour to 1 hour and 15 minutes.
• Whisk the hoisin and sriracha together in a small bowl. Transfer the ribs to the direct heat side of the grill and continue to cook for an additional 30 minutes, brushing with the sauce about every 10 minutes until the ribs are well glazed. Transfer the ribs to cutting board and let rest 5 minutes. Cut between the ribs and transfer to a serving platter. Scatter the scallions over the top if using.

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.

SLOW-COOKER HOISIN RIBS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spread pork ribs on a baking sheet; season with salt and pepper.
• Bake in the preheated oven until lightly browned, about 30 minutes.
• Whisk hoisin sauce, sugar, soy sauce, white wine, tomato paste, garlic, chili-garlic sauce, and five-spice powder together in a bowl.
• Grease a slow cooker insert with cooking spray. Transfer pork ribs to the pot. Cover evenly with hoisin sauce mixture.
• Cook on Low, stirring halfway through, until pork ribs are tender, about 8 hours.

SPICY HOISIN-GLAZED RIBS

Steps:

• Prepare the ribs the night before: Trim the membrane from the back of 2 racks (about 4 pounds) St. Louis pork ribs. Then make the rub: Whisk 1 cup rice vinegar, 1/4 cup soy sauce, 3 tablespoons chopped ginger, 5 chopped garlic cloves, 1 tablespoon sesame oil and 1 teaspoon Chinese five-spice powder; coat the ribs with the mixture and refrigerate overnight. Preheat a grill to medium-high on one side and place a drip pan under the cooler side. Set the ribs over the drip pan (use a rib rack, if you have one). Cover, making sure the vent holes are directly over the ribs; cook for 3 hours, or until the meat pulls back from the bones. To make the sauce, whisk 1/2 cup hoisin sauce, 2 to 3 tablespoons Asian chili sauce and 1 tablespoon water; brush onto the meat and cook over direct heat until glazed. Cut the racks into ribs and sprinkle with sliced scallions and sesame seeds.

HOISIN-GINGER BABY BACK RIBS

Steps:

• Combine the marinade ingredients in a medium bowl and blend well. Place the ribs in a jumbo plastic sealable bag. Add the marinade to the ribs and marinate in the refrigerator for 2 to 24 hours, turning occasionally.
• Preheat the oven to 325°F.
• Place the ribs and marinade on a piece of foil large enough to wrap tightly without any holes. Place the package in a large roasting pan and bake for 1 1/4 hours. Alternately, place the ribs and marinade in a roasting pan and cover well. The ribs should be tender when pierced with a fork.
• Remove the ribs from the oven. Remove the ribs from the foil, drain and reserve the juices and place in a dish.
• Prepare the barbecue for medium-heat grilling. Season with salt and black pepper. Grill the ribs about 3 inches from the flame for 5 to 7 minutes on each side or until they reach the desired doneness, basting occasionally with the reserved juices and making sure they do not burn. Place on a serving platter and serve with the reserved juices, if desired.

HAWAIIAN HOISIN GLAZED BABY BACK PORK 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.

HOISIN BABY BACK RIBS

Steps:

• Cut racks into individual ribs. Place in a large pot and cover with water. Add slices of ginger. Boil gently 1 - 1.5 hours. Drain ribs discard ginger.
• Combine sugar, ketchup, soy sauce, oyster sauce, hoisin sauce, grated ginger, garlic and sake. Marinate the cooked ribs in this mixture 4 - 5 hours in the refrigerator.
• Preheat broiler. Place ribs in roasting pan and broil 15 minutes, turning if necessary.
• Garnish with sprigs of cilantro.

SMOKED BABY BACK RIBS WITH HOISIN-HONEY GLAZE

Steps:

• Whisk first 9 ingredients in large roasting pan to blend. Add ribs to pan; turn to coat. Chill overnight, turning ribs occasionally. Remove ribs from marinade, reserving marinade.
• Place handful of torn newspaper in bottom of charcoal chimney. Top with 30 charcoal briquettes. Remove top rack from barbecue. Place chimney on lower barbecue rack. Light newspaper; let charcoal burn until ash is gray, about 30 minutes.
• Open bottom barbecue vent. Turn out hot charcoal onto 1 half of bottom rack. Using metal spatula, spread charcoal to cover approximately 1/3 of rack. Fill foil loaf pan halfway with water and place opposite charcoal on bottom rack.
• Place top rack on barbecue. Arrange ribs on top rack above water in loaf pan. Cover barbecue with lid, positioning top vent directly over ribs. Place stem of candy thermometer through top vent, with gauge on outside and tip near ribs (thermometer should not touch meat or barbecue rack); leave in place during cooking. Use top and bottom vents to maintain temperature between 250°F and 300°F, opening vents wider to increase heat and closing to decrease heat. Leave any other vents closed. Check temperature every 10 minutes.
• Cook ribs until meat is very tender when pierced with knife, turning ribs and basting with reserved marinade every 20 minutes, about 1 hour 30 minutes total. Open barbecue only when necessary (to baste meat, for instance) and close quickly to minimize loss of heat and smoke. After first 30 minutes of cooking, use technique described earlier to light additional 15 charcoal briquettes in same charcoal chimney set atop nonflammable surface.
• If cooking temperature drops below 250°F, use oven mitts to lift off top rack with ribs and place on heatproof surface. Using tongs, add half of hot gray charcoal from chimney to bottom rack. Replace top rack on barbecue, placing ribs above water in loaf pan. Cover with lid.
• Transfer ribs to baking sheet; let stand 10 minutes. Cut meat between bones to separate ribs and serve.
• *Available at Asian markets and in the Asian foods section of many supermarkets.

SLOW-COOKER BBQ RIBS WITH HOISIN GLAZE RECIPE BY TASTY

Steps:

• Season the spare ribs with the salt, pepper, and 5 spice.
• Place in the slow cooker, along with the garlic, ginger, onion, hoisin sauce, and chicken broth. Mix with your hands to combine.
• Cook on high for 3 hours, or low for 6 hours.
• Preheat the oven to 325°F (170°C).
• Once the ribs are cooked, carefully remove them and place onto a tin foil-lined baking tray.
• To prepare the BBQ sauce, take the remaining cooking juices from the slow cooker and pour into a frying pan set over a medium heat.
• In a small bowl combine the water and corn flour, stir into the cooking juices. Add remaining BBQ sauce ingredients and reduce until a sticky BBQ sauce is achieved.
• Brush onto the ribs on both sides and bake for 15 minutes.
• Chop up the ribs and garnish with spring onion and red chili.
• Serve with rice.
• Enjoy!

ASIAN HOISIN PORK RIBS

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.

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.

BAKED PORK RIBS WITH HOISIN BARBECUE SAUCE

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.