INSTANT POT STICKY HOISIN BABY BACK RIBS
Cooking ribs under pressure means they get incredibly tender without falling apart or shredding-in a fraction of the time as braising and with no attention needed.
Provided by Mark Bittman
Categories Instant Pot Pork Rib Honey Soy Sauce Wine Ginger
Yield 4 main course or 8 appetizer servings
Number Of Ingredients 12
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.
HOISIN BABY BACK RIBS
For your outdoor barbecue parties, finger-licking good chinese-style baby back ribs. These ribs are so yummy, everyone will be asking for more!!!
Provided by Jo Anne Sugimoto
Categories Ribs
Number Of Ingredients 11
Steps:
- 1. Cut rack of ribs into 2-segments pieces.
- 2. Place into a large stockpot with the sliced ginger, cover with water and simmer for 1 1/2 to 2 hours.
- 3. Remove the ribs from the pot into a roasting pan.
- 4. Combine the remaining ingredients.
- 5. Marinate ribs in the sauce for 4 to 5 hours, place in the refrigerator.
- 6. Broil or grill ribs, sprinkle white sesame seeds.
- 7. Makes 10 servings.
HOISIN BABY BACK RIBS
Make and share this Hoisin Baby Back Ribs recipe from Food.com.
Provided by sexymommalucas
Categories Pork
Time 7h15m
Yield 6-8 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 1634.2, Fat 112.5, SaturatedFat 41.6, Cholesterol 446.2, Sodium 3066.5, Carbohydrate 54.2, Fiber 0.8, Sugar 46.7, Protein 95.7
HOISIN BABY BACK RIBS
Provided by Food Network Kitchen
Time 6h25m
Yield 4 servings
Number Of Ingredients 11
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.
HOISIN-GINGER BABY BACK RIBS
Diane Rossen Worthington's recipe from her cookbook "Seriously Simple".Cook's Notes: --When selecting ribs, I prefer the meaty and less fatty baby back ribs, sometimes called loin ribs. They have a covering of meat over the bones and also between them that makes them leaner and meatier than spare ribs. They are shorter and smaller than spareribs. They are a bit more costly than spare ribs but well worth it. --Look for racks that have meat on the rack and not a lot of fat. It's best to buy fresh ribs that have not been frozen. --Sometimes you will find the smallest ribs cut up and called Chinese-style ribs. These are the small ribs from the end of the loin rack. You can substitute these individual ribs if you prefer; these make a great appetizer. --Use this marinade on pork tenderloin or chicken. --This may be prepared 1 day ahead through step 4, covered and refrigerated. Remove from the refrigerator 1 hour before grilling.
Provided by gailanng
Categories Pork
Time P1DT15m
Yield 4-6 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 1156.2, Fat 71.5, SaturatedFat 23.1, Cholesterol 273.1, Sodium 709, Carbohydrate 32.5, Fiber 1.2, Sugar 26.2, Protein 91.5
HOISIN-GINGER BABY BACK RIBS
Steps:
- Combine marinade ingredients in medium bowl. Place ribs in jumbo sealable bag and add marinade - refrigerate 2-24 hours, turning occasionally. Preheat oven 325. Place ribs and marinade on foil large enough to wrap tightly without any holes. Place package in large roasting pan and back for 1 1/4 hours. Or place ribs in roasting pan and cover well. Ribs will be tender when pierced with fork. Remove ribs from oven, then from foil. Drain and reserve juices and place in a dish. Prepare barbeque for medium heat grilling. Grill ribs about 3" from flame for 5-7 min each side, basting with jruices. Serve on serving platter with reserved juices.
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