Ingredients with Measurements:
- 2 racks of baby back ribs (about 4 pounds)
- 1/2 cup hoisin sauce
- 1/4 cup soy sauce
- 1/4 cup honey
- 2 tablespoons rice vinegar
- 2 tablespoons sesame oil
- 2 tablespoons grated fresh ginger
- 2 garlic cloves, minced
- 1/2 teaspoon red pepper flakes
- Salt and black pepper to taste
- Chopped scallions and sesame seeds for garnish
Special equipment needed:
- Aluminum foil
- Baking sheet
- Grill or oven
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C).
2. Line a baking sheet with aluminum foil.
3. Remove the silver skin from the back of the ribs.
4. In a bowl, whisk together the hoisin sauce, soy sauce, honey, rice vinegar, sesame oil, ginger, garlic, red pepper flakes, salt, and black pepper.
5. Brush the ribs with the hoisin mixture, making sure to coat both sides.
6. Place the ribs on the prepared baking sheet and cover with another sheet of aluminum foil.
7. Bake the ribs for 1 1/2 to 2 hours, or until tender.
8. Remove the ribs from the oven and discard the top layer of aluminum foil.
9. Preheat the grill to medium-high heat.
10. Brush the ribs with the hoisin mixture again and place them on the grill.
11. Grill the ribs for 5 to 7 minutes on each side, or until they are nicely charred and glazed.
12. Remove the ribs from the grill and let them rest for 5 minutes.
13. Cut the ribs into individual portions and sprinkle with chopped scallions and sesame seeds.
Time:
Preparation time: 15 minutes
Cooking time: 1 1/2 to 2 hours in the oven, 10 to 14 minutes on the grill
Temperature:
Oven: 350°F (175°C)
Grill: Medium-high heat
Serving size:
4 to 6 servings
Nutritional information:
Calories: 550
Fat: 36g
Saturated Fat: 12g
Cholesterol: 140mg
Sodium: 1500mg
Carbohydrates: 22g
Fiber: 1g
Sugar: 18g
Protein: 35g
Substitutions for ingredients:
- Instead of hoisin sauce, you can use barbecue sauce or oyster sauce.
- Instead of rice vinegar, you can use apple cider vinegar or white wine vinegar.
- Instead of sesame oil, you can use vegetable oil or canola oil.
- Instead of fresh ginger, you can use ground ginger or ginger paste.
- Instead of red pepper flakes, you can use cayenne pepper or chili powder.
Variations:
- You can add 1/4 cup of orange juice or pineapple juice to the hoisin mixture for a fruity twist.
- You can use spare ribs or St. Louis-style ribs instead of baby back ribs.
- You can add 1 tablespoon of Chinese five-spice powder to the hoisin mixture for a more complex flavor.
Tips and tricks:
- Make sure to remove the silver skin from the back of the ribs to ensure maximum tenderness.
- Covering the ribs with aluminum foil while baking will help them cook evenly and retain moisture.
- Letting the ribs rest for a few minutes after grilling will allow the juices to redistribute and make them more tender.
- You can make the hoisin mixture ahead of time and store it in the refrigerator for up to 3 days.
Storage instructions:
- Store leftover ribs in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the ribs, preheat the oven to 350°F (175°C) and place the ribs on a baking sheet. Cover with aluminum foil and bake for 10 to 15 minutes, or until heated through.
Presentation ideas:
- Serve the ribs on a platter with chopped scallions and sesame seeds sprinkled on top.
- Garnish the platter with fresh herbs, such as cilantro or parsley.
- Serve the ribs with a side of steamed rice or stir-fried vegetables.
Garnishes:
- Chopped scallions
- Sesame seeds
- Fresh herbs, such as cilantro or parsley
Pairings:
- Beer, such as a lager or pale ale
- Red wine, such as a Zinfandel or Syrah
- Iced tea or lemonade
Suggested side dishes:
- Steamed rice
- Stir-fried vegetables
- Coleslaw
- Baked beans
- Corn on the cob
Troubleshooting advice:
- If the ribs are not tender enough after baking, you can put them back in the oven for another 15 to 30 minutes.
- If the hoisin glaze is too thick, you can thin it out with a little bit of water or chicken broth.
Food safety advice:
- Make sure to cook the ribs to an internal temperature of 145°F (63°C) to ensure they are safe to eat.
- Always wash your hands and cooking surfaces before and after handling raw meat.
Food history:
- Hoisin sauce is a sweet and savory condiment commonly used in Chinese cuisine. It is made from soybeans, sugar, vinegar, and various spices.
- Baby back ribs are a popular cut of pork that comes from the loin area of the pig. They are smaller and more tender than spare ribs.
Flavor profiles:
- The hoisin glaze is sweet, salty, and slightly spicy, with hints of ginger and garlic.
- The ribs are tender and juicy, with a smoky and slightly charred flavor from the grill.
Serving suggestions:
- Serve the ribs as a main course for a casual dinner party or barbecue.
- Cut the ribs into smaller pieces and serve them as an appetizer or snack.
- Serve the ribs with a variety of dipping sauces, such as soy sauce, hot mustard, or sweet chili sauce.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Chinese