Boneless Hoisin Ribs Recipes

CHINESE BONELESS SPARE RIBS

Steps:

• Thinly slice the pork into strips about 3" long and place in a large sealable plastic bag.
• Whisk together the remaining ingredients in a small bowl until well combined.
• Pour the marinade into the plastic bag with the pork.
• Seal the bag and place in the refrigerator overnight or for at least 4 hours.
• When ready to cook, preheat oven to 350°F. Line a large baking sheet with aluminum foil and place a baking rack on top.
• Place the pork slices on top of the baking rack. Reserve any extra marinade.
• Bake for 40-45 minutes brushing the pork slices with the extra marinade 2-3 times while cooking.
• Broil for last 1-2 minutes for extra crispy edges.
• Remove from oven and serve with rice and steamed vegetables. Best enjoyed immediately.

BONELESS HOISIN COUNTRY RIBS

Steps:

• Preheat oven to 400 degrees F.
• Line a large jelly-roll pan with foil.
• In a large bowl stir garlic, hoisin sauce, brown sugar, soy sauce, ginger and chili garlic paste until combined.
• My stores sell country ribs cut individually but if necessary, cut pork into 1 inch wide "ribs". Add ribs to sauce in bowl and coat with sauce.
• Arrange ribs in single layer in prepared pan, spooning any remaining sauce over ribs.
• Bake 18-20 minutes or until pork reaches an internal temperature of 145 degrees F. Cooking times will vary depending on the size of the ribs.

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.

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.

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.

BONELESS HOISIN RIBS

Steps:

• Preheat oven to 400* and line baking pan with aluminum foil for easy clean up.
• In a large bowl, mix together first 6 ingredients until well combined.
• Cut pork into 1 inch wide ribs and add to sauce, stirring to coat well.
• Arrange ribs in a single layer in prepared pan and spoon any remaining sauce over ribs.
• Bake 18-20 minutes or until pork reaches an internal temperature of 145*.