I live for ribs. I get so much satisfaction cooking and eating them, getting every bit of meat off that bone. You’ll want to eat every sweet, spicy, tart morsel of this, too. The secret is in the Asian marinade—soy sauce, rice wine vinegar, hoisin sauce, and Chinese five-spice powder make up an unbeatable combination. This one takes a little longer to cook than my other recipes, but it’s well worth the wait.
Time to Take Time
Ok so you know that I love quick and easy recipes. I love cooking but I want to get to the eating just as much! Well, this recipe is a rare exception. It’s worth taking the time here as on the other side of this prep and cook time (just under two hours) there is such a delicious dish waiting. I promise.
How Do I Choose the Ribs?
So ideally, buy fresh. I know that’s not always possible and sometimes we just have to make do, but if you can avoid frozen then that’s best. After that, you’re looking for ribs with good meat coverage over the bones. Avoid too much surface fat or exposed bone. And then you should be golden.
Let Me Know How They Turn Out!
So, ok guys! If you make these Hoisin Spare Ribs, please leave a comment and additionally give this recipe a share! I love to hear from all of you, and I surely always do my best to respond to your comments. Lastly, if you do make this recipe, don’t forget to tag me on Instagram or Tik Tok! Because I like to look through and see your creations. Post to Instagram stories too so I can easily share with my fans!
Looking For Recipes to Compliment this?
For more glorious Asian flavors, check out my Chinese Lettuce Cups and my Asian Meatball Sliders.
Print
Hoisin Spare Ribs
I live for ribs. I get so much satisfaction cooking and eating them, getting every bit of meat off that bone. You’ll want to eat every sweet, spicy, tart morsel of this, too. The secret is in the Asian marinade—soy sauce, rice wine vinegar, hoisin sauce, and Chinese five-spice powder make up an unbeatable combination. This one takes a little longer to cook than my other recipes, but it’s well worth the wait.
- Total Time: 1 hour 50 minutes
- Yield: 4
Ingredients
2 full racks of pork baby back ribs
1 1-inch piece of ginger, sliced thin
4 cloves garlic, crushed
1 cup hoisin sauce
1 tablespoon rice wine vinegar
¼ cup low-sodium soy sauce
1 teaspoon Chinese five-spice powder
3 tablespoons light brown sugar
Garnish: sesame seeds
Instructions
1. Preheat the oven to 375˚F.
2. Bring a large pot of water to a boil. Add ribs, ginger, and garlic. Bring back to a boil and let simmer for 30 minutes. Turn off the heat and let sit for about 10 minutes.
3. In a saucepan, combine hoisin sauce, vinegar, soy sauce, five-spice powder, and brown sugar. Heat until sugar is dissolved and sauce is smooth and thick. Then reduce for about 2-3 minutes on medium heat. Set aside.
4. Drain ribs and pat dry with some paper towels. Line a 36 x 18-inch rimmed baking sheet with aluminum foil. Place ribs on a baking sheet and brush them all over with the marinade.
5. Place in oven and roast for 1 hour, basting with a pastry brush every 15 minutes with more marinade.
6. Serve on a platter and brush extra sauce on top.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
Oh my goodness… I thought we stopped boiling pork when Trichinosis stopped being an issue. Instead, how about roasting at 250F for 2.5 hours?
thats cool too!
BTW…you’re the best thing to happen to Jeff; and such a delight to hear you on the SiriusXM show!
Made these tonight and they were amazing! Thank you!