Delicious Honey And Hoisin Pork Ribs Recipes

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.

HONEY HOISIN PORK CHOPS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Whisk together the oyster sauce, Dijon mustard, hoisin sauce, ginger, honey, and soy sauce in a bowl until combined; stir in the green onions. Spread about 1/4 of the mixture into the bottom of a 9x13-inch baking dish. Arrange the pork chops over the sauce in a single layer, and pour the remaining sauce over the chops, covering them completely.
• Bake in the preheated oven until the chops are no longer pink at the center and the juices run clear, 30 to 40 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Baste once or twice while baking.
• Drain the liquid in the baking dish into a saucepan. Turn on the oven's broiler, and place the chops underneath the broiler until caramelized and brown, 1 to 2 minutes.
• Whisk the cornstarch with water in a small bowl, and whisk the mixture into the pan juices. Set the saucepan over medium heat, and bring the sauce to a simmer, whisking constantly until thickened, 1 to 2 minutes. Season to taste with salt and black pepper. Serve sauce with chops.

PORK RIBS WITH HONEY - HOISIN SAUCE

Steps:

• For the Marinade:.
• Trim bottom ½ inch from lemongrass stalks and discard.
• Starting from bottom, thinly slice remaining lemongrass until rings are no longer tinged with pink; discard remainder of each stalk.
• Place lemongrass in small processor and mince finely.
• Add sugar, oil, shallots, and chiles; process until finely minced.
• Add fish sauce until blended.
• Cover and chill at least 2 hours (better overnight) in a Zip bag.
• For the Sauce:.
• Heat oil in heavy medium saucepan over medium heat.
• Add shallots, garlic, ginger and chile. Saute until soft about 3 minutes.
• Mix ketchup and all remaining ingredients.
• Bring mixture to boil; reduce heat to low.
• Simmer 20 minutes.
• Transfer sauce to blender and puree until smooth.
• To prepare the Ribs:.
• Preheat oven to 375ºF.
• Place ribs bone side down, atop rack on rimmed baking sheet.
• Roast for 1 hour.
• Brush ribs generously on both sides with some honey-hoisin sauce.
• Roast 15 minutes.
• Brush ribs again with honey-hoisin sauce.
• Roast another 15 minutes.
• Cut ribs up and brush the ribs with the remainder of the honey-hoisin sauce.
• Add toasted sesame seeds over ribs, optional.

DELICIOUS HONEY AND HOISIN PORK RIBS

Steps:

• One day ahead: boil ribs in a large pot of salted water for about 30 minutes; drain well and cool to room temperature.
• In a bowl whisk together, honey, soy sauce, garlic, Dijon, white wine vinegar and cayenne or black pepper.
• Coat the cooled ribs completely with the mixture.
• Cover and marinate for a minimum of 6 hours or up to 24 hours.
• The following day: remove the ribs from the marinade and arrange them on a foil-lined broiler pan (you might have to use two pans depending on the amount of ribs you are using).
• Set oven to broiler heat (oven rack 4 inches from heat).
• Baste the top side of the ribs with marinade, and broil for about 3 minutes.
• Turn the ribs over with tongs, baste with marinade and broil for another 3-4 minutes.
• Turn again if needed, basting with marinade until they are browned and well glazed (discard any leftover marinade).

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.

HONEY-GARLIC PORK RIBS

Steps:

• Cut ribs into serving-size pieces; place in a large resealable plastic bag. Combine remaining ingredients; pour half the marinade over the ribs. Seal bag and turn to coat; refrigerate for several hours or overnight, turning bag occasionally. Cover and refrigerate remaining marinade. , Drain and discard marinade from ribs. Place ribs on a rack in a greased shallow baking pan. Cover and bake at 350° for 1 hour. Drain. Pour reserved marinade over ribs. Bake, uncovered, for 30-45 minutes or until meat is tender, brushing occasionally with pan juices.

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.

HONEY GARLIC RIBS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Slice the ribs into individual pieces. In a large bowl, combine the honey, soy sauce, vinegar, garlic and brown sugar. Stir until honey and sugar are completely dissolved, then stir in the baking soda. The mixture will begin to foam. Transfer ribs to the bowl, and turn to coat.
• Cover a cookie sheet with foil, and arrange the ribs meat side up on the sheet. Pour excess sauce over all, and sprinkle with the garlic salt.
• Bake for 1 hour, turning every 20 minutes.

HOISIN AND HONEY PORK RIBLETS

Steps:

• In a kettle of boiling salted water simmer the ribs, covered, for 30 minutes and drain them well. In a large bowl whisk together the honey, the soy sauce, the garlic paste, the hoisin sauce, the mustard, the vinegar, and black pepper to taste, add the ribs, and toss the mixture well, coating the ribs thoroughly. Let the ribs marinate, chilled, for at least 1 hour or overnight.
• Remove the ribs from the marinade, arrange them in one layer on the oiled rack of a foil-lined broiler pan, and broil them under a preheated broiler about 4 inches from the heat, basting them with the marinade, for 3 minutes. Turn the ribs with tongs and broil them, basting them with the marinade, for 2 to 3 minutes more, or until they are browned well and glazed. Discard the marinade.