Hoisin Broiled Ribs With Sesame Seeds Recipes

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STICKY HOISIN RIBS



Sticky hoisin ribs image

Tender, glazed, finger-licking ribs are hard to beat. Start these off low and slow in the oven, then move to the barbecue for the perfect smoky, sticky finish.

Provided by Jamie Oliver

Categories     Pork     BBQ food

Time 3h30m

Yield 6

Number Of Ingredients 18

4 racks of higher-welfare baby back pork ribs, (1.5-2kg)
2 teaspoons Chinese five-spice
olive oil
1 bulb of garlic
2 oranges
290 ml hoisin sauce
1 bunch of fresh rosemary or thyme (30g), optional
450 g jasmine rice
SALAD
1 bunch of spring onions
1 bunch of radishes
1 bulb of fennel
3 fresh mixed-colour chillies
1 bunch of fresh coriander, (30g)
3 tablespoons sesame oil
1 tablespoon rice wine vinegar
1 teaspoon low-salt soy sauce
4 cm piece of ginger

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



Sticky Hoisin Spareribs image

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

1 rack pork spareribs (3-4 pounds)
6 tablespoons hoisin sauce
1/4 cup soy sauce
1/4 cup dark brown sugar
3 tablespoons rice vinegar
2 tablespoons ketchup
1 tablespoon sriracha sauce
2 teaspoons grated ginger
1 teaspoon Chinese five spice powder
1 teaspoon red gel food coloring
4 garlic cloves, grated
sesame seeds, for garnish
sliced scallion, for garnish
1 lime, cut into wedges

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-BROILED RIBS WITH SESAME SEEDS



Hoisin-Broiled Ribs with Sesame Seeds image

Categories     Pork     Bake     Broil     Bon Appétit

Yield Serves 4

Number Of Ingredients 7

1/2 cup (generous) hoisin sauce
1/4 cup honey
2 tablespoons vegetable oil
2 tablespoons rice wine vinegar
3 medium garlic cloves, pressed
2 1/2 pounds country-style pork loin ribs, cut into individual ribs
2 tablespoons sesame seeds

Steps:

  • Combine first 5 ingredients in medium bowl. Transfer to large shallow dish. Add ribs to marinade; turn to coat all sides. Cover and refrigerate overnight.
  • Preheat broiler. Line baking sheet with foil. Arrange ribs bone side down on foil. Transfer marinade to heavy small saucepan and boil until very thick, about 7 minutes. Brush ribs with marinade. Broil 4 minutes. Turn and baste ribs generously; broil another 4 minutes. Turn again and baste. Sprinkle ribs with sesame seeds and broil until seeds are golden brown, about 1 minute.
  • Reduce oven temperature to 350°F. Bake ribs until cooked through, about 20 minutes.(Can be prepared 1 day ahead. Cover and refrigerate. Reheat in 350°F. oven for 20 minutes.) Transfer to platter and serve.

BRAISED HOISIN BEER SHORT RIBS WITH CREAMY MASHED YUKONS AND SESAME SNOW PEAS



Braised Hoisin Beer Short Ribs with Creamy Mashed Yukons and Sesame Snow Peas image

Provided by Dave Lieberman

Categories     main-dish

Time 3h45m

Yield 4 to 6 servings

Number Of Ingredients 20

3 pounds beef short ribs, about 10 ribs
Salt and freshly ground pepper
3 tablespoons vegetable oil
10 to 12 garlic cloves smashed
1-inch piece ginger, peeled and sliced into 1/4-inch slices
12 ounces good ale (recommended: Bass)
3 tablespoons rice wine vinegar
1 cup hoisin sauce
Creamy Mashed Yukons, recipe follows
Sesame Snow Peas, recipe follows
3 pounds Yukon gold potatoes, peeled
1/2 stick butter, melted
1 cup half-and-half
Salt and pepper
1 bunch chives, chopped
1 pound snow peas
2 tablespoons vegetable oil
1 tablespoon dark sesame oil
1 teaspoon sesame seeds
Salt and pepper

Steps:

  • Season the ribs generously with salt and pepper. Heat the vegetable oil in a large heavy pot with a lid (Dutch oven) over high heat. Brown the ribs on all sides, in batches if necessary. Remove the ribs and pour off all but a couple tablespoons of the rendered fat.
  • Return the pot to the stove, lower the heat to medium and saute the garlic and ginger for about 3 minutes. Add the ribs back to the pot. Add the beer and the vinegar. Stir and then cover and simmer for 2 1/2 hours.
  • Preheat the oven to 300 degrees F.
  • Pour the hoisin sauce over the ribs, move the pot to the oven, and cook, uncovered, for 30 minutes.
  • Remove ribs and ginger from sauce. Strain fat from the top of the pot so that you're left with just the good stuff. Serve with Creamy Mashed Yukons and Sesame Snow Peas.
  • Boil potatoes until fork tender. Heat the butter and half-and-half over medium heat until hot, but not boiling. Drain the potatoes, return them to the pot and mash with a hand masher. Add hot liquid to potatoes and whip with an electric hand mixer until smooth. Season, to taste, with salt and pepper. Add chives and mix before serving.
  • Rinse the peas and trim off the ends. In a large saucepan over medium-high heat, add the oils and heat. Add snow peas and saute until bright green, about 2 to 3 minutes. Season with salt and pepper, to taste. Sprinkle with the sesame seeds and toss.

BROILED COD WITH HOISIN GLAZE



Broiled Cod with Hoisin Glaze image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h25m

Yield 4 servings

Number Of Ingredients 9

1/3 cup hoisin sauce
2 tablespoons ketchup
5 teaspoons low-sodium soy sauce
2 teaspoons rice vinegar
1 1/2 teaspoons toasted sesame oil
1 small clove garlic, grated
1/2 teaspoon finely grated fresh ginger
4 6- to 8-ounce black cod fillets (or regular cod)
White and black sesame seeds and thinly sliced scallions, for garnish

Steps:

  • Whisk together the hoisin sauce, ketchup, soy sauce, vinegar, sesame oil, garlic and ginger in a large bowl. Add the cod and turn to coat. Cover and refrigerate 1 hour.
  • Remove the fish from the refrigerator. Position a rack in the middle of the oven and preheat the broiler. Line a baking sheet with foil. Remove the fish from the marinade, reserving the marinade, and arrange on the pan (if the fillets are skin-on, arrange them skin-side down).
  • Broil the fish 4 minutes. Brush with the reserved marinade, making sure to coat the top and sides. Rotate the pan 180 degrees and broil until the fish is charred in spots and flakes easily with a fork, 4 to 5 more minutes.
  • Arrange the fillets on a platter. Sprinkle with sesame seeds and sliced scallions.

BAKED PORK RIBS WITH HOISIN BARBECUE SAUCE



Baked Pork Ribs with Hoisin Barbecue Sauce image

Categories     Pork     Bake     Marinate     Quick & Easy     Dinner     Pork Rib     Summer     Bon Appétit     Dairy Free     Peanut Free     Tree Nut Free

Yield Makes 6 servings

Number Of Ingredients 9

4 pounds baby back pork ribs
1 teaspoon Chinese five-spice powder
1 teaspoon onion powder
1 cup hoisin sauce
1/2 cup bottled chili sauce
1/4 cup Sherry
4 teaspoons chili-garlic sauce
1 tablespoon minced peeled fresh ginger
1 tablespoon oriental sesame oil

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.

SESAME PORK RIBS



Sesame Pork Ribs image

No one ever believes how little effort it takes to make these tender, juicy ribs. The flavor of the lightly sweet and tangy sauce penetrates through the meat as the ribs simmer in the slow cooker. -Sandy Alexander, Fayetteville, North Carolina

Provided by Taste of Home

Categories     Dinner

Time 5h15m

Yield 5 servings.

Number Of Ingredients 13

3/4 cup packed brown sugar
1/2 cup reduced-sodium soy sauce
1/2 cup ketchup
1/4 cup honey
2 tablespoons white wine vinegar
3 garlic cloves, minced
1 teaspoon salt
1 teaspoon ground ginger
1/4 to 1/2 teaspoon crushed red pepper flakes
5 pounds bone-in country-style pork ribs
1 medium onion, sliced
2 tablespoons sesame seeds, toasted
2 tablespoons chopped green onions

Steps:

  • In a large bowl, combine the first nine ingredients. Add ribs and turn to coat. Place the onion in a 5-qt. slow cooker; top with ribs, and sauce. Cover and cook on low for 5-6 hours or until meat is tender. , Place ribs on a serving platter; sprinkle with sesame seeds and green onions.

Nutrition Facts :

SLOW-COOKER BBQ RIBS WITH HOISIN GLAZE RECIPE BY TASTY



Slow-Cooker BBQ Ribs with Hoisin Glaze Recipe by Tasty image

Here's what you need: spare ribs, spring onion, red chili, rice, salt, pepper, chinese 5 spice, garlic, ginger, onion, hoisin sauce, chicken broth, leftover slow cooker juice, water, corn flour, brown sugar, sesame seeds

Provided by Ellie Holland

Categories     Dinner

Yield 3 servings

Number Of Ingredients 17

1 rack spare ribs
spring onion, to garnish
red chili, to garnish
rice, to serve
1 tablespoon salt
1 tablespoon pepper
1 tablespoon chinese 5 spice
1 tablespoon garlic, minced
1 tablespoon ginger, minced
1 onion, chopped
3 tablespoons hoisin sauce
1 cup chicken broth
leftover slow cooker juice
¼ cup water
2 teaspoons corn flour
2 tablespoons brown sugar
2 tablespoons sesame seeds

Steps:

  • Season the spare ribs with the salt, pepper, and 5 spice.
  • Place in the slow cooker, along with the garlic, ginger, onion, hoisin sauce, and chicken broth. Mix with your hands to combine.
  • Cook on high for 3 hours, or low for 6 hours.
  • Preheat the oven to 325°F (170°C).
  • Once the ribs are cooked, carefully remove them and place onto a tin foil-lined baking tray.
  • To prepare the BBQ sauce, take the remaining cooking juices from the slow cooker and pour into a frying pan set over a medium heat.
  • In a small bowl combine the water and corn flour, stir into the cooking juices. Add remaining BBQ sauce ingredients and reduce until a sticky BBQ sauce is achieved.
  • Brush onto the ribs on both sides and bake for 15 minutes.
  • Chop up the ribs and garnish with spring onion and red chili.
  • Serve with rice.
  • Enjoy!

Nutrition Facts : Calories 863 calories, Carbohydrate 45 grams, Fat 61 grams, Fiber 3 grams, Protein 28 grams, Sugar 16 grams

SLOW-COOKER ASIAN HOISIN RIBS



Slow-Cooker Asian Hoisin Ribs image

Come home to a flavorful Asian pork ribs dinner that's made easily in a slow cooker.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 8h

Yield 4

Number Of Ingredients 8

3 pounds pork bone-in country-style ribs
1 medium onion, sliced
1/2 cup hoisin sauce
1/3 cup seasoned rice vinegar
1/4 cup soy sauce
1 tablespoon grated gingerroot or 1 teaspoon ground ginger
2 teaspoons sesame oil, if desired
Fresh cilantro leaves, if desired

Steps:

  • Place ribs in 3 1/2- to 4-quart slow cooker. Cover with onion slices. Mix remaining ingredients except cilantro; pour over ribs and onion.
  • Cover and cook on low heat setting 8 to 10 hours or until ribs are tender.
  • Remove ribs to serving platter; keep warm. Skim fat from surface of juices in cooker. Serve ribs with sauce; sprinkle with cilantro.

Nutrition Facts : Calories 450, Carbohydrate 18 g, Cholesterol 115 mg, Fat 1, Fiber 2 g, Protein 43 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 1500 mg

SPARERIBS KOREAN STYLE



Spareribs Korean Style image

Provided by Mark Bittman

Categories     dinner, weekday, main course

Time 45m

Yield 4 servings

Number Of Ingredients 9

3 to 4 pounds spareribs, cut into 2-inch sections
1/4 cup sesame seeds
2 tablespoons chopped garlic
1/3 cup sugar
5 nickel-size pieces of ginger
1/2 cup soy sauce
2 tablespoons sesame oil
Salt and pepper
1/2 cup chopped scallions

Steps:

  • Place a large skillet that can hold ribs in one layer over high heat. Add ribs and 1 cup water. Boil, turning ribs occasionally, until liquid has evaporated. Reduce heat to medium, and brown ribs in their own fat, turning occasionally, for about 5 minutes. Meanwhile, place sesame seeds in a small skillet over medium heat. Shake pan occasionally until seeds brown slightly and begin to pop.
  • Add garlic and half the sesame seeds to skillet with ribs, and stir. Cook 30 seconds. Add sugar, ginger, soy sauce, 1 tablespoon sesame oil and 1/2 cup water. Turn heat to medium-high, and cook, turning ribs occasionally, until liquid is thick and dark. If ribs are tender at this point, they are ready. If not, add another 1/2 cup water and continue to cook until they are.
  • Add the salt and pepper to taste and the remaining sesame seeds and sesame oil. Stir the dish once, sprinkle with scallions, and serve.

ASIAN HOISIN PORK RIBS



Asian Hoisin Pork Ribs image

Plan ahead the ribs need to marinade overnight, they are broiled firsty then they finish cooking in the oven. These ribs are so easy to make and they are to die for! You can also make this using pork tenderloins, I plan on trying this using chicken pieces.

Provided by Kittencalrecipezazz

Categories     Pork

Time P1DT40m

Yield 6-8 serving(s)

Number Of Ingredients 9

1 cup hoisin sauce
1/2 cup honey, plus
2 tablespoons honey
1/4 cup vegetable oil
1/4 cup rice wine vinegar
2 tablespoons minced fresh garlic (or to taste)
1/2 teaspoon fresh ground black pepper (or to taste)
5 lbs country-style pork ribs (cut into serving size pieces)
sesame seeds

Steps:

  • Combine the hoisin sauce, honey, oil, rice wine vinegar, garlic and black pepper in bowl.
  • Cut the ribs into serving size pieces and place in extra large heavy plastic resealable bag, pour the sauce over the ribs.
  • Seal the bag and place in a large bowl, refrigerate overnight.
  • Set oven to broiler heat.
  • Line a large baking sheet with heavy foil.
  • Arrange the ribs bone side down on the foil.
  • Transfer the marinade to a small saucepan and boil for about 7-8 minutes or until thick.
  • Brush the ribs with the marinade.
  • Broil for 4 minutes.
  • Turn the ribs over and baste generously with marinade; return to oven for another 4 minutes.
  • After 4 minutes remove the ribs, turn over and baste again.
  • Set the oven to 350 degrees.
  • Bake the ribs for about 40 minutes or until cooked through.
  • Sprinkle lightly with sesame seeds then serve.

Nutrition Facts : Calories 1197.2, Fat 81.3, SaturatedFat 26, Cholesterol 262.1, Sodium 910.3, Carbohydrate 49, Fiber 1.4, Sugar 40.6, Protein 66

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