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.
HOISIN AND SRIRACHA-GLAZED BABY BACK RIBS
Marinate ribs in a ginger-ponzu sauce and grill them with a hoisin-sriracha glaze.
Provided by Food Network Kitchen
Time 6h
Yield 6-8
Number Of Ingredients 11
Steps:
- Remove the inside membrane from the ribs. Whisk the vinegar, ginger, ponzu sauce, sesame oil and garlic together in a large bowl. Add the ribs, turning to coat evenly. Cover and refrigerate for at least 4 hours or up to overnight.
- Prepare an outdoor grill for medium-high direct and indirect grilling.
- Remove the ribs from the marinade and pat dry. Sprinkle on all sides with the five-spice powder and a few pinches of salt and pepper. Put on the indirect side of the grill, bone side down, and cover the grill. Cook until the meat is tender and the ribs are crisp on the outside, rotating halfway about through, 1 hour to 1 hour and 15 minutes.
- Whisk the hoisin and sriracha together in a small bowl. Transfer the ribs to the direct heat side of the grill and continue to cook for an additional 30 minutes, brushing with the sauce about every 10 minutes until the ribs are well glazed. Transfer the ribs to cutting board and let rest 5 minutes. Cut between the ribs and transfer to a serving platter. Scatter the scallions over the top if using.
HAWAIIAN HOISIN GLAZED BABY BACK PORK RIBS
These mouth watering, glistening, finger licking good ribs are most popular dish served at Mauna Lani Bay Hotel and Bungalows' Canoe House restaurant in Hawaii. They are listed on the menu as a pupu, or appetizer, they're often ordered as a mountainous entree and gnawed down to a hill of bones.
Provided by Olha7397
Categories Pork
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Whisk all of the ingredients except the ribs in a large bowl to blend.
- Divide the ribs between 2 large baking dishes.
- Brush with half of the sauce.
- Cover the ribs and remaining sauce separately and refrigerate overnight.
- Preheat the oven to 375°F Transfer the ribs to heavy, large baking sheets.
- Roast the ribs until tender, basting frequently with some of remaining sauce, about 1 hour.
- Place the remaining sauce in a heavy, small saucepan and bring to a simmer.
- Transfer the ribs to a platter.
- Cut into individual ribs.
- Serve, passing the remaining sauce separately.
- Chef Alan Wong.
- The New Cuisine Of Hawaii.
- Recipes from the Twelve Celebrated Chefs of Hawaii Regional Cuisine.
Nutrition Facts : Calories 825.1, Fat 47.7, SaturatedFat 14.7, Cholesterol 157.4, Sodium 2002, Carbohydrate 53, Fiber 3.1, Sugar 41.5, Protein 48.3
HOISIN-GLAZED BABY BACK PORK RIBS
Steps:
- Whisk all ingredients except pork in lg bowl to blend. Divide ribs between 2 lg baking dishes. Brush with half of sauce. Cover ribs and remaining sauce separately and refrigerate overnight. Original recipe: Preheat oven to 375. Transfer ribs to lg heavy baking sheets. Roast ribs until tender, basting frequently with some of remaining sauce, about 1 hour. Place remaining sauce in heavy sm saucepan and bring to simmer. Transfer ribs to platter. Cut into individual ribs. Serve, passing remaining sauce separately. My variation for more tender ribs: Wrap ribs with a good amount of sauce in triple layer of aluminum foil. You can do this with whole racks, 1/2 racks, or as individual ribs. Note that the next step is easiest with individual ribs because they don't fall apart as much, but 1/2 racks and whole racks do come out somewhat more tender (literally falling off the bone with any manipulation). Preheat oven to 300. Cook ribs meat side down for 2 -2 1/2 hours. Remove from oven. Turn on broiler. Open up the foil packets and remove ribs. Place ribs meat side up on a cookie sheet lined with foil. Cover with generous amount of sauce and broil for a/b 2-5 minutes until bubbling. Be careful at this step not to burn. Bon Appetit October 1992 CanoeHouse Restaurant, Mauna Lani Bay Hotel and Bungalows Kohala Coast, Big Island of Hawaii Serves 6
HOISIN-GINGER BABY BACK RIBS
Diane Rossen Worthington's recipe from her cookbook "Seriously Simple".Cook's Notes: --When selecting ribs, I prefer the meaty and less fatty baby back ribs, sometimes called loin ribs. They have a covering of meat over the bones and also between them that makes them leaner and meatier than spare ribs. They are shorter and smaller than spareribs. They are a bit more costly than spare ribs but well worth it. --Look for racks that have meat on the rack and not a lot of fat. It's best to buy fresh ribs that have not been frozen. --Sometimes you will find the smallest ribs cut up and called Chinese-style ribs. These are the small ribs from the end of the loin rack. You can substitute these individual ribs if you prefer; these make a great appetizer. --Use this marinade on pork tenderloin or chicken. --This may be prepared 1 day ahead through step 4, covered and refrigerated. Remove from the refrigerator 1 hour before grilling.
Provided by gailanng
Categories Pork
Time P1DT15m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Combine the marinade ingredients in a medium bowl and blend well. Place the ribs in a jumbo plastic sealable bag. Add the marinade to the ribs and marinate in the refrigerator for 2 to 24 hours, turning occasionally.
- Preheat the oven to 325°F.
- Place the ribs and marinade on a piece of foil large enough to wrap tightly without any holes. Place the package in a large roasting pan and bake for 1 1/4 hours. Alternately, place the ribs and marinade in a roasting pan and cover well. The ribs should be tender when pierced with a fork.
- Remove the ribs from the oven. Remove the ribs from the foil, drain and reserve the juices and place in a dish.
- Prepare the barbecue for medium-heat grilling. Season with salt and black pepper. Grill the ribs about 3 inches from the flame for 5 to 7 minutes on each side or until they reach the desired doneness, basting occasionally with the reserved juices and making sure they do not burn. Place on a serving platter and serve with the reserved juices, if desired.
Nutrition Facts : Calories 1156.2, Fat 71.5, SaturatedFat 23.1, Cholesterol 273.1, Sodium 709, Carbohydrate 32.5, Fiber 1.2, Sugar 26.2, Protein 91.5
SMOKED BABY BACK RIBS WITH HOISIN-HONEY GLAZE
Categories Marinate Fourth of July Dinner Pork Rib Summer Honey Bon Appétit Dairy Free Peanut Free Tree Nut Free
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Whisk first 9 ingredients in large roasting pan to blend. Add ribs to pan; turn to coat. Chill overnight, turning ribs occasionally. Remove ribs from marinade, reserving marinade.
- Place handful of torn newspaper in bottom of charcoal chimney. Top with 30 charcoal briquettes. Remove top rack from barbecue. Place chimney on lower barbecue rack. Light newspaper; let charcoal burn until ash is gray, about 30 minutes.
- Open bottom barbecue vent. Turn out hot charcoal onto 1 half of bottom rack. Using metal spatula, spread charcoal to cover approximately 1/3 of rack. Fill foil loaf pan halfway with water and place opposite charcoal on bottom rack.
- Place top rack on barbecue. Arrange ribs on top rack above water in loaf pan. Cover barbecue with lid, positioning top vent directly over ribs. Place stem of candy thermometer through top vent, with gauge on outside and tip near ribs (thermometer should not touch meat or barbecue rack); leave in place during cooking. Use top and bottom vents to maintain temperature between 250°F and 300°F, opening vents wider to increase heat and closing to decrease heat. Leave any other vents closed. Check temperature every 10 minutes.
- Cook ribs until meat is very tender when pierced with knife, turning ribs and basting with reserved marinade every 20 minutes, about 1 hour 30 minutes total. Open barbecue only when necessary (to baste meat, for instance) and close quickly to minimize loss of heat and smoke. After first 30 minutes of cooking, use technique described earlier to light additional 15 charcoal briquettes in same charcoal chimney set atop nonflammable surface.
- If cooking temperature drops below 250°F, use oven mitts to lift off top rack with ribs and place on heatproof surface. Using tongs, add half of hot gray charcoal from chimney to bottom rack. Replace top rack on barbecue, placing ribs above water in loaf pan. Cover with lid.
- Transfer ribs to baking sheet; let stand 10 minutes. Cut meat between bones to separate ribs and serve.
- *Available at Asian markets and in the Asian foods section of many supermarkets.
HONEY-GLAZED BABY PORK RIBS
Provided by Joanna Pruess
Time 25m
Yield Two to four servings
Number Of Ingredients 12
Steps:
- Make the marinade by mixing the ingredients together in a flat deep pan. Add the pork ribs, cover, and refrigerate at least two hours or overnight.
- Prepare the sauce by combining the sake, marinade drained from the ribs, cilantro and mint in a saucepan. Bring the liquid to a boil, then reduce by two-thirds over medium heat. Whisk in the butter, then strain the sauce.
- Preheat the oven to 350 degrees.
- Roast the ribs in a flat pan for one hour and 15 minutes, until tender and cooked through. The ribs may be finished over a charcoal grill or heated in a wok with a little peanut oil and a sprinkling of sugar. Toss the ribs with the sauce in the wok, or serve on a platter with the sauce on top. Garnish with thinly sliced scallions.
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- In a small saucepan over medium heat on the stove, combine the glaze ingredients. Bring to a simmer, stirring occasionally and cook over low heat for 2 to 3 minutes to blend the flavours. Remove from the heat.
- Using a dull dinner knife, slide the tip under the membrane covering the back of each rack of ribs. Lift and loosen the membrane until it breaks, then grab a corner of it with a kitchen towel and pull it off. Liberally season the racks all over with salt and pepper. Allow to stand at room temperature for 15 to 30 minutes before grilling.
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