Hoisin Ginger Baby Back Ribs Recipes

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SLOW-COOKER HOISIN RIBS



Slow-Cooker Hoisin Ribs image

Give pork ribs an Asian makeover with this tasty sticky hoisin pork recipe. Put it in the slow cooker and come back later for a delicious and tender feast of ribs. Serve with coconut rice and steamed broccoli.

Provided by SUNKIST2

Categories     World Cuisine Recipes     Asian

Time 8h45m

Yield 6

Number Of Ingredients 11

3 ¼ pounds pork ribs
1 pinch salt and ground black pepper to taste
1 cup hoisin sauce
1 cup white sugar
½ cup soy sauce
⅓ cup white wine
2 tablespoons tomato paste
4 cloves garlic, crushed
2 teaspoons Asian chili-garlic sauce
½ teaspoon Chinese five-spice powder
cooking spray

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spread pork ribs on a baking sheet; season with salt and pepper.
  • Bake in the preheated oven until lightly browned, about 30 minutes.
  • Whisk hoisin sauce, sugar, soy sauce, white wine, tomato paste, garlic, chili-garlic sauce, and five-spice powder together in a bowl.
  • Grease a slow cooker insert with cooking spray. Transfer pork ribs to the pot. Cover evenly with hoisin sauce mixture.
  • Cook on Low, stirring halfway through, until pork ribs are tender, about 8 hours.

Nutrition Facts : Calories 680.4 calories, Carbohydrate 56 g, Cholesterol 131.1 mg, Fat 34.1 g, Fiber 1.7 g, Protein 34.3 g, SaturatedFat 12.2 g, Sodium 2093.5 mg, Sugar 46 g

HOISIN AND SRIRACHA-GLAZED BABY BACK RIBS



Hoisin and Sriracha-Glazed Baby Back Ribs image

Marinate ribs in a ginger-ponzu sauce and grill them with a hoisin-sriracha glaze.

Provided by Food Network Kitchen

Time 6h

Yield 6-8

Number Of Ingredients 11

2 racks baby back ribs (about 5 pounds total)
1 cup rice vinegar
1/3 cup roughly chopped, unpeeled ginger
1/4 cup ponzu sauce
1 tablespoon toasted sesame oil
5 cloves garlic, chopped
1/4 cup Chinese five-spice powder
Kosher salt and freshly ground black pepper
3/4 cup hoisin sauce
1 tablespoon sriracha
4 thinly sliced scallions (optional)

Steps:

  • Remove the inside membrane from the ribs. Whisk the vinegar, ginger, ponzu sauce, sesame oil and garlic together in a large bowl. Add the ribs, turning to coat evenly. Cover and refrigerate for at least 4 hours or up to overnight.
  • Prepare an outdoor grill for medium-high direct and indirect grilling.
  • Remove the ribs from the marinade and pat dry. Sprinkle on all sides with the five-spice powder and a few pinches of salt and pepper. Put on the indirect side of the grill, bone side down, and cover the grill. Cook until the meat is tender and the ribs are crisp on the outside, rotating halfway about through, 1 hour to 1 hour and 15 minutes.
  • Whisk the hoisin and sriracha together in a small bowl. Transfer the ribs to the direct heat side of the grill and continue to cook for an additional 30 minutes, brushing with the sauce about every 10 minutes until the ribs are well glazed. Transfer the ribs to cutting board and let rest 5 minutes. Cut between the ribs and transfer to a serving platter. Scatter the scallions over the top if using.

INSTANT POT STICKY HOISIN BABY BACK RIBS



Instant Pot Sticky Hoisin Baby Back Ribs image

Cooking ribs under pressure means they get incredibly tender without falling apart or shredding-in a fraction of the time as braising and with no attention needed.

Provided by Mark Bittman

Categories     Instant Pot     Pork Rib     Honey     Soy Sauce     Wine     Ginger

Yield 4 main course or 8 appetizer servings

Number Of Ingredients 12

4 lb. baby back pork ribs (about 2 racks)
2 tsp. kosher salt
1 tsp. freshly ground black pepper
1/3 cup hoisin sauce
1/3 cup honey
1/3 cup soy sauce, preferably dark
2 Tbsp. Shaoxing rice wine or dry sherry
1 Tbsp. finely chopped fresh ginger
1/2 tsp. five-spice powder
Flaky sea salt
Special Equipment
An Instant Pot

Steps:

  • Cut meat between bones into individual ribs; season with kosher salt and pepper. Let sit at room temperature at least 30 minutes and up to 1 hour.
  • Whisk hoisin, honey, soy sauce, rice wine, ginger, and five-spice powder in cooker insert. Toss ribs in sauce to coat, then fit as many as possible in a single layer; set remaining ribs on top. Lock on lid, making sure steam release valve is in the proper sealed position. Select "Manual" and program for 12 minutes at high pressure.
  • As soon as the time has elapsed, turn off cooker, "Quick Release" the steam, and unlock lid. The ribs should be tender enough to easily pierce with a sharp knife. Transfer ribs to a platter.
  • Select "Sauté" and let cooking liquid simmer until reduced by about half, 10-15 minutes.
  • Meanwhile, prepare a medium direct fire on a gas or charcoal grill (or preheat broiler). Brush ribs with sauce. Place ribs on grate directly over fire, meaty side down. Close lid and grill until browned and crisp in places, about 5 minutes (or transfer them to a baking sheet, meaty side up, and broil the same way).
  • Return ribs to platter. Top with sea salt. Serve with remaining sauce alongside.
  • Cooks' Note: For a fruitier spin on the sauce, substitute pineapple or orange juice for the honey and use a pinch of cayenne or crushed red pepper flakes instead of the five-spice powder.

HOISIN BABY BACK RIBS



HOISIN BABY BACK RIBS image

For your outdoor barbecue parties, finger-licking good chinese-style baby back ribs. These ribs are so yummy, everyone will be asking for more!!!

Provided by Jo Anne Sugimoto

Categories     Ribs

Number Of Ingredients 11

5 lb baby back ribs
2 inch pieces fresh ginger, sliced
1 tsp fresh ginger, grated
1 c sugar
1 c ketchup
1/2 c soy sauce
1/2 c oyster sauce
1/3 c hoisin sauce
2 clove garlic, crushed
1 Tbsp sake ( japanese rice wine)
white toasted sesame seeds, for garnish

Steps:

  • 1. Cut rack of ribs into 2-segments pieces.
  • 2. Place into a large stockpot with the sliced ginger, cover with water and simmer for 1 1/2 to 2 hours.
  • 3. Remove the ribs from the pot into a roasting pan.
  • 4. Combine the remaining ingredients.
  • 5. Marinate ribs in the sauce for 4 to 5 hours, place in the refrigerator.
  • 6. Broil or grill ribs, sprinkle white sesame seeds.
  • 7. Makes 10 servings.

STICKY HOISIN RIBS



Sticky hoisin ribs image

Tender, glazed, finger-licking ribs are hard to beat. Start these off low and slow in the oven, then move to the barbecue for the perfect smoky, sticky finish.

Provided by Jamie Oliver

Categories     Pork     BBQ food

Time 3h30m

Yield 6

Number Of Ingredients 18

4 racks of higher-welfare baby back pork ribs, (1.5-2kg)
2 teaspoons Chinese five-spice
olive oil
1 bulb of garlic
2 oranges
290 ml hoisin sauce
1 bunch of fresh rosemary or thyme (30g), optional
450 g jasmine rice
SALAD
1 bunch of spring onions
1 bunch of radishes
1 bulb of fennel
3 fresh mixed-colour chillies
1 bunch of fresh coriander, (30g)
3 tablespoons sesame oil
1 tablespoon rice wine vinegar
1 teaspoon low-salt soy sauce
4 cm piece of ginger

Steps:

  • Preheat the oven to 160°C/325°F/gas 3.
  • Sprinkle the ribs with the five-spice and a good pinch of sea salt and black pepper, drizzle with 1 tablespoon of olive oil, then rub all over. Arrange the ribs in a large roasting tray. Break apart the garlic bulb and scatter over the unpeeled cloves, then halve and add the oranges.
  • Cover the tray tightly with tin foil, and roast in the middle of the oven for 3 hours, or until tender and cooked through.
  • Meanwhile, for the salad, trim the spring onions, radishes and fennel, and deseed the chillies, then finely slice it all lengthways and place into a bowl of ice-cold water to make it super-crisp. Pick in the coriander leaves and put aside.
  • Make a quick salad dressing by mixing the sesame oil, rice wine vinegar and soy together. Peel and finely grate in the ginger, then taste and season to perfection with black pepper.
  • Remove the tray from the oven and move the ribs to a board. Carefully squeeze the sticky orange juice back into the tray. Squeeze the soft garlic flesh out of the skins and mash it up, scraping up all the sticky bits from the tray.
  • Place the tray over a medium heat on the hob or over your barbecue, let it start to bubble, then pour in the hoisin sauce. Let it tick away for a few minutes, or until thick and shiny, then remove.
  • Now, dunk each rack of ribs in the glaze, using your woody herbs as a brush to generously coat them all over, and transferring to the cool side of the barbecue as you go. Cook for another 10 minutes or so, covered with the air valve open.
  • Meanwhile, cook the jasmine rice according to the packet instructions, then fluff up and divide between your plates. Drain and dry the salad veg, then toss with the dressing and plate up. Pile the sticky ribs on top, get stuck in, and get messy!

Nutrition Facts : Calories 912 calories, Fat 40.9 g fat, SaturatedFat 12.6 g saturated fat, Protein 41.3 g protein, Carbohydrate 99.7 g carbohydrate, Sugar 25.5 g sugar, Sodium 2.7 g salt, Fiber 1.2 g fibre

HOISIN BABY BACK RIBS



Hoisin Baby Back Ribs image

Provided by Food Network Kitchen

Time 6h25m

Yield 4 servings

Number Of Ingredients 11

1 cup hoisin sauce
1/3 cup rice vinegar (not seasoned)
1/4 cup honey
2 tablespoons low-sodium soy sauce
2 tablespoons Sriracha (Asian chile sauce)
1 2-inch piece ginger, peeled and finely grated
3 cloves garlic, finely grated
3 2-pound racks baby back pork ribs
1/2 cup ketchup
2 scallions (white and light green parts only), chopped
Coleslaw, for serving

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-GINGER BABY BACK RIBS



Hoisin-Ginger Baby Back Ribs image

Diane Rossen Worthington's recipe from her cookbook "Seriously Simple".Cook's Notes: --When selecting ribs, I prefer the meaty and less fatty baby back ribs, sometimes called loin ribs. They have a covering of meat over the bones and also between them that makes them leaner and meatier than spare ribs. They are shorter and smaller than spareribs. They are a bit more costly than spare ribs but well worth it. --Look for racks that have meat on the rack and not a lot of fat. It's best to buy fresh ribs that have not been frozen. --Sometimes you will find the smallest ribs cut up and called Chinese-style ribs. These are the small ribs from the end of the loin rack. You can substitute these individual ribs if you prefer; these make a great appetizer. --Use this marinade on pork tenderloin or chicken. --This may be prepared 1 day ahead through step 4, covered and refrigerated. Remove from the refrigerator 1 hour before grilling.

Provided by gailanng

Categories     Pork

Time P1DT15m

Yield 4-6 serving(s)

Number Of Ingredients 10

1/2 cup hoisin sauce
1/4 cup orange blossom honey
2 teaspoons freshly grated ginger
1/2-1 teaspoon sriracha spicy chili with garlic sauce (to taste)
2 tablespoons vegetable oil
1 scallion, thinly sliced
1 tablespoon rice wine vinegar
4 lbs pork loin, ribs cut chinese style or 4 lbs baby-back ribs
salt
fresh ground black pepper

Steps:

  • Combine the marinade ingredients in a medium bowl and blend well. Place the ribs in a jumbo plastic sealable bag. Add the marinade to the ribs and marinate in the refrigerator for 2 to 24 hours, turning occasionally.
  • Preheat the oven to 325°F.
  • Place the ribs and marinade on a piece of foil large enough to wrap tightly without any holes. Place the package in a large roasting pan and bake for 1 1/4 hours. Alternately, place the ribs and marinade in a roasting pan and cover well. The ribs should be tender when pierced with a fork.
  • Remove the ribs from the oven. Remove the ribs from the foil, drain and reserve the juices and place in a dish.
  • Prepare the barbecue for medium-heat grilling. Season with salt and black pepper. Grill the ribs about 3 inches from the flame for 5 to 7 minutes on each side or until they reach the desired doneness, basting occasionally with the reserved juices and making sure they do not burn. Place on a serving platter and serve with the reserved juices, if desired.

Nutrition Facts : Calories 1156.2, Fat 71.5, SaturatedFat 23.1, Cholesterol 273.1, Sodium 709, Carbohydrate 32.5, Fiber 1.2, Sugar 26.2, Protein 91.5

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