Hoisin-Glazed Baby Back Pork Ribs

  1. 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.
  2. Original recipe:
  3. 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.
  4. My variation for more tender ribs:
  5. 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.
  6. Bon Appetit
  7. October 1992
  8. CanoeHouse Restaurant, Mauna Lani Bay Hotel and Bungalows
  9. Kohala Coast, Big Island of Hawaii
  10. Serves 6

ketchup, hoisin sauce, honey, soy sauce, sherry, white wine vinegar, sesame seeds, curry, sesame oil, orange peel, black beans, garlic, chili paste with garlic, baby back pork ribs

Taken from www.epicurious.com/recipes/member/views/hoisin-glazed-baby-back-pork-ribs-1214658 (may not work)

Another recipe

Switch theme