STICKY HOISIN RIBS
Steps:
- Preheat the oven to 160°C/325°F/gas 3.
- Sprinkle the ribs with the five-spice and a good pinch of sea salt and black pepper, drizzle with 1 tablespoon of olive oil, then rub all over. Arrange the ribs in a large roasting tray. Break apart the garlic bulb and scatter over the unpeeled cloves, then halve and add the oranges.
- Cover the tray tightly with tin foil, and roast in the middle of the oven for 3 hours, or until tender and cooked through.
- Meanwhile, for the salad, trim the spring onions, radishes and fennel, and deseed the chillies, then finely slice it all lengthways and place into a bowl of ice-cold water to make it super-crisp. Pick in the coriander leaves and put aside.
- Make a quick salad dressing by mixing the sesame oil, rice wine vinegar and soy together. Peel and finely grate in the ginger, then taste and season to perfection with black pepper.
- Remove the tray from the oven and move the ribs to a board. Carefully squeeze the sticky orange juice back into the tray. Squeeze the soft garlic flesh out of the skins and mash it up, scraping up all the sticky bits from the tray.
- Place the tray over a medium heat on the hob or over your barbecue, let it start to bubble, then pour in the hoisin sauce. Let it tick away for a few minutes, or until thick and shiny, then remove.
- Now, dunk each rack of ribs in the glaze, using your woody herbs as a brush to generously coat them all over, and transferring to the cool side of the barbecue as you go. Cook for another 10 minutes or so, covered with the air valve open.
- Meanwhile, cook the jasmine rice according to the packet instructions, then fluff up and divide between your plates. Drain and dry the salad veg, then toss with the dressing and plate up. Pile the sticky ribs on top, get stuck in, and get messy!
Nutrition Facts : Calories 912 calories, Fat 40.9 g fat, SaturatedFat 12.6 g saturated fat, Protein 41.3 g protein, Carbohydrate 99.7 g carbohydrate, Sugar 25.5 g sugar, Sodium 2.7 g salt, Fiber 1.2 g fibre
STICKY HOISIN SPARERIBS
Make and share this Sticky Hoisin Spareribs recipe from Food.com.
Provided by Arlyn Osborne
Categories Pork
Time 6h
Yield 4 serving(s)
Number Of Ingredients 14
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.
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.
SPICY HOISIN-GLAZED RIBS
Provided by Food Network Kitchen
Time 3h20m
Yield 4-6 servings
Number Of Ingredients 0
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.
CROCK-POT HOISIN RIBS
Give pork ribs an Asian makeover with this tasty sticky hoisin pork recipe. Put it in the crockpot and come back later for a delicious and tender feast of ribs. Serve with coconut rice and steam broccoli.
Provided by sun_kistt
Time 8h30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350. Place ribs on baking sheet, sprinkle with salt and pepper. Bake for 30 minutes.
- Meanwhile combine in a bowl remaining ingredients.
- Spray crock pot with nonstick spray. Place cooked ribs in pot and layer with sauce to cover all.
- Cover and cook on low 8 hours. If you are home move ribs from bottom to top halfway through cooking time.
- Serve with coconut rice.
DEEP-FRIED STICKY RIBS RECIPE BY TASTY
Here's what you need: honey, soy sauce, hoisin sauce, sriracha, rice vinegar, sesame oil, garlic, ginger, salt, pepper, baby back ribs, oil, soy sauce, hoisin sauce, sesame oil, rice vinegar, honey, toasted sesame seed, green onion
Provided by Claire Nolan
Categories Dinner
Yield 5 servings
Number Of Ingredients 19
Steps:
- In a large bowl, prepare marinade - mix soy sauce, hoisin sauce, honey, Sriracha, rice vinegar, sesame oil, garlic, ginger, salt, pepper, and the ribs.
- Marinate for at least 1 hour in the refrigerator.
- Preheat oven to 275˚F (190˚C).
- Bake ribs on a baking sheet for 30 minutes.
- Make the sticky sauce in a saucepan by combining soy sauce, hoisin sauce, sesame oil, rice vinegar, and honey. Bring to a low boil, reduce heat, and simmer until sauce has thickened, about 30 minutes.
- Heat oil for frying to 350˚F (180˚C).
- Place ribs into the oil a few at a time and fry for 4 minutes, flipping them occasionally. Drain on a paper towel.
- Toss fried ribs in the sticky sauce and garnish with toasted sesame seeds and green onions.
- Enjoy!
Nutrition Facts : Calories 483 calories, Carbohydrate 61 grams, Fat 23 grams, Fiber 1 gram, Protein 10 grams, Sugar 55 grams
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.
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- 1. Preheat the oven to 250°. In a large ovenproof pan, add the ribs, ginger, garlic, white onion, cooking wine and oil. Cover with water, then add the tamarind paste and gently stir the paste into the mixture. Cover with aluminum foil and cook for about 3½ hours or until the meat pulls away easily from the bone. Allow the ribs to rest in the braising liquid until they're cool enough to handle easily. Once cooled, slice the rack apart into individual ribs.
- 2. While the ribs are cooling, make the Hoisin Chili Sauce: In a large bowl, combine all of the ingredients and whisk until combined. Reserve.
- 3. Once the ribs are cool enough to handle, lightly coat each of the individual ribs in cornstarch and fry in oil at 350° until golden brown and crispy, about 2 to 3 minutes. Place on a wire rack to drain and cool slightly.
- 4. Once drained and slightly cooled, toss the fried ribs with the Hoisin Chili Sauce and plate three ribs to a serving. Top with the fresh chopped cilantro and serve immediately.
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- Place the ribs into the bottom of a snug, heavy bottomed pot (make sure you have a lid for the pot, be it an actual lid, sheet tray, or pizza pan). Add the rest of the ingredients, then add water to cover the ribs by 1 inch.
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