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Braised Hoisin. I posted these years ago, so maybe you've already tried them.
Joined: Dec 10, 2005
Posted to Thread #14739 at 3:02 pm on May 9, 2009
BAKED PORK RIBS WITH HOISIN BARBECUE SAUCE
If you prefer to grill the ribs — which will intensify the hoisin flavor — remove them from the marinade (do not bake) and grill them over medium heat until tender and lightly charred, turning often and basting occasionally with marinade, about 25 minutes. Look for chili-garlic sauce in the Asian foods section of supermarkets.
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
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.
Bon Appétit, July 2002
Other messages in this thread:
- 14739. I'd love to find some new recipes using country-style pork ribs, any faves to share? My go-to is the - Pat-NoCal - 12:53am on 05/09/09 (18)
- I'm a glutton for punishment but I'm gonna go for it one more time. This [LINK] - orchid - 1:09am on 05/09/09
- This sounds intriguing, orchid. Does the cola lend a sweetness to the finished dish? [NT] - Pat-NoCal - 5:08pm on 05/09/09
- No, it's in the background. The garlic and ginger really balance everything out. - orchid - 8:19pm on 05/09/09
- orchid, I plan to make this over memorial day weekend. thanks. [NT] - AngAk - 6:57pm on 05/11/09
- Don't be teasin' me now Angie....;0) [NT] - orchid - 7:18pm on 05/11/09
- nope, I wouldn't do that. I have some full lead Coke to use up, and this is perfect! - AngAk - 7:51pm on 05/11/09
- YUM! Mad this last night. Added crushed red pepper flakes towards the end of the braise. - Traca - 8:32pm on 05/11/09
- Argh. "Made" this last night... [NT] - Traca - 8:38pm on 05/11/09
- Oh my...I almost had to pick myself up off the floor! LOL I guess persistence - orchid - 9:02pm on 05/11/09
- It was so flavorful & delicious. YUM. Definitely a keeper--and so easy! Thanks. [NT] - Traca - 7:42pm on 05/12/09
- Braised Hoisin. I posted these years ago, so maybe you've already tried them. - Marg CDN - 3:02pm on 05/09/09
- This sounds tasty, Marg. Do you think it would work with country style ribs? [NT] - Pat-NoCal - 5:09pm on 05/09/09
- Yes. I cut them into individual ribs. I also do use this one beef ribs. [NT] - Marg CDN - 9:17pm on 05/09/09
- Thank you Marg and Orchid. Good thing I bought a couple pkgs of ribs. Will try both of these. [NT] - Pat-NoCal - 11:55pm on 05/09/09
- I made something similar over the weekend. REC: Spicy Chinese Pork Tenderloin [LINK] - Dawn_MO - 12:49pm on 05/11/09
- These sound delicious -- have copied and put in to try file. Thanks [NT] - BobbiJoAZ - 2:49pm on 06/19/09
- Marc in Seattle swears by these: Oola's Crispy Deep Fried Ribs - Traca - 10:06pm on 05/10/09
- These sound great. [NT] - Pat-NoCal - 2:33pm on 05/11/09