Best 2 Hoisin Baby Back Ribs Recipes
Craving a delicious and flavorful dish? Look no further than our guide to cooking hoisin baby back ribs. Whether you're a seasoned home cook or just starting out, this article will provide you with all the essential information you need to create a mouthwatering meal that will impress your family and friends.
Let's cook with our recipes!
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-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
Tips:
- Choose the right ribs: Baby back ribs are the most popular choice for this recipe, but you can also use spare ribs or St. Louis-style ribs. Just be sure to adjust the cooking time accordingly.
- Use a good quality hoisin sauce: Hoisin sauce is a key ingredient in this recipe, so be sure to use a good quality sauce. Look for a sauce that is thick and flavorful, with a slightly sweet and tangy taste.
- Don't overcook the ribs: Ribs are best when they are cooked until they are tender but not falling off the bone. Overcooked ribs will be tough and dry.
- Let the ribs rest before serving: Once the ribs are cooked, let them rest for a few minutes before serving. This will allow the juices to redistribute throughout the meat, making the ribs more flavorful.
Conclusion:
Hoisin baby back ribs are a delicious and easy-to-make dish that is perfect for any occasion. Whether you're hosting a party or just looking for a weeknight meal, these ribs are sure to be a hit. So next time you're in the mood for ribs, give this recipe a try!
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