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
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mazhar mehar
[email protected]The glaze was a bit too spicy for my taste, but the ribs were still very good.
I.I. Rafi
[email protected]These ribs were amazing! I will definitely be making them again.
swazal Mazumder
[email protected]I followed the recipe exactly, but the ribs didn't turn out as tender as I expected.
Timileyin Darey
[email protected]The ribs were a bit dry, but the glaze was delicious.
Meet khan Mirani
[email protected]I've made these ribs several times now and they're always a crowd-pleaser. The hoisin glaze is so flavorful and the ribs are always fall-off-the-bone tender.
Ekwaingen Deborah
[email protected]These ribs were a hit at my party! Everyone loved them.
Cid M. KAMAKEA
[email protected]The glaze was a bit too sweet for my taste, but the ribs were still very good. I would recommend using a little less hoisin sauce next time.
Santosh Dhakal
[email protected]Easy to follow recipe and the ribs turned out amazing. Will definitely make again.
Naresh Bhat
[email protected]Great recipe! The ribs were so tender and flavorful. I cooked them for an extra 30 minutes and they were perfect.
MIKE ARRINGTON
[email protected]These ribs were fall-off-the-bone delicious! The hoisin glaze was perfect - sweet, savory, and slightly tangy. I followed the recipe exactly and they turned out perfectly.