Spicy Hoisin Glazed Ribs 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.

STICKY HOISIN SPARERIBS

Steps:

• Remove the membrane from the rack of spareribs, then cut into individual ribs. Place the ribs in a large resealable bag.
• Whisk to combine the hoisin sauce, soy sauce, dark brown sugar, rice vinegar, ketchup, sriracha, ginger, Chinese five-spice, red gel food coloring and garlic in a medium bowl. Reserve 1/2 cup of the marinade and pour the remaining marinade into the bag with the ribs. Seal the bag and massage to coat the ribs with the marinade. Place the bag on a small baking sheet or plate and refrigerate for 4 to 6 hours and up to overnight.
• Preheat the oven to 325 degrees F.
• Line a baking sheet with aluminum foil. Remove the ribs from the marinade and discard the liquid. Place the ribs in a single layer on the prepared baking sheet, cover tightly with foil and bake for 1 hour 30 minutes. Remove the foil and continue baking, brushing with the reserved marinade every 10 to 15 minutes, until cooked through and well browned, 40 to 50 minutes more.
• Transfer to a serving platter and garnish with sesame seeds, scallions and lime wedges.

SPICY HOISIN GLAZED EGGPLANT

Steps:

• Heat the oil in a small saucepan over medium heat. Add the ginger, garlic and red chili flakes and cook until soft, 3 to 4 minutes. Remove from the heat and whisk in the hoisin, vinegar and soy sauce until combined and then strain, reserving the sauce.
• Heat grill to high.
• Brush eggplant slices on both sides with the oil and season with salt and pepper. Place the slices on the grill and grill until golden brown and slighty charred, 4 to 5 minutes. Brush with some of the glaze, turn over and continue grilling just until cooked through, brushing with more of the glaze, 3 to 4 minutes longer. Remove from the grill and brush with the remaining glaze. Transfer to a platter and sprinkle with the cilantro.

SPICY HOISIN-GLAZED DRUMSTICKS

Steps:

• Whisk together all ingredients except chicken, (At this point, mixture can be placed in a pretty jar to be gifted to someone special - keep refrigerated at all times. Can be kept in the refrigerator for up to a week.).
• To make: In a heavy-duty ziploc bag large enough to hold chicken, add chicken and prepared sauce. Coat chicken all over with sauce and put in refrigerator to marinate for at least 1 hour. Remove from refrigerator and let sit at room temperature for 30 minutes before proceeding with recipe.
• Preheat oven to 425F (220C).
• Arrange drumsticks in a pyrex baking pan that has been sprayed or brushed with cooking oil. Press all the marinade out of the ziploc bag over the chicken. Roast in middle rack of oven for 25 minutes, turn chicken over and roast a further 20 minutes, until drumsticks are cooked through. Remove drumsticks from baking pan and add a couple of tablespoonfuls of water or stock to thin the pan juices, scraping up browned bits. Serve over chicken (and rice, if serving).
• Note: These drumsticks are great as a bar-type snack, too. Just keep them 'dry' (don't add water or stock at the end to the pan to stir up a little sauce). The glaze is also excellent on wings, lending itself even better to the bar-food tradition.

SPICY SOY GLAZED SHORT RIBS (SLOW COOKER)

Steps:

• Trim excess fat off ribs.
• In a heavy skillet over medium-high heat, brown the ribs on all sides in batches. Transfer browned ribs to an oval slow cooker (for a better fit, but round may be used).
• Deglaze the skillet with 1/2 cup water and pour the resulting liquid over the ribs.
• In a medium bowl combine half of the scallions and all remaining ingredients except the sesame seeds. Stir until the sugar is dissolved, pour over the ribs.
• Cook on the low setting 6 hours or until the meat is tender (some will fall from the bone).
• Toast the sesame seeds in a small skillet until lightly browned. Transfer to a bowl to cool and set aside.
• Serve the ribs with some of the sauce, sprinkle with the sesame seeds and remaining scallions.