Cook The Book: Country Ribs With Hoisin Sauce
- 1/2 cup hoisin sauce
- 1/4 cup fish sauce
- 2 tablespoons sugar
- 2 large garlic cloves, finely grated
- 1 1/2 tablespoons finely grated fresh ginger
- 2 1/2 pounds boneless pork country ribs, cut into 1/2 inch-thick slices
- In a small bowl, whisk together the hoisin sauce, fish sauce, and sugar until the sugar is completely dissolved. Stir in the garlic and ginger and set aside.
- Put the ribs and marinade in a resealable gallon plastic bag. Squeezing out the air, seal the bag. Holding on to the ends, shake the bag to coat the pieces evenly with the marinade. Refrigerate for 4 to 6 hours, turning bag every 30 minutes or so to distribute the marinade.
- Prepare a hot fire in a charcoal grill, or preheat a gas grill to 500u0b0F. Grill the ribs, turning the pieces frequently to prevent burning, until crisp and cooked through, about 6 minutes. Transfer ribs to a serving dish.
hoisin sauce, fish sauce, sugar, garlic, ginger, pork country
Taken from www.seriouseats.com/recipes/2009/04/country-ribs-with-hoisin-sauce-recipe.html (may not work)