Hoisin Ginger Glazed Baby Back Ribs Recipes

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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.

SPICY HOISIN-GLAZED RIBS



Spicy Hoisin-Glazed Ribs image

Provided by Food Network Kitchen

Time 3h20m

Yield 4-6 servings

Number Of Ingredients 0

Steps:

  • Prepare the ribs the night before: Trim the membrane from the back of 2 racks (about 4 pounds) St. Louis pork ribs. Then make the rub: Whisk 1 cup rice vinegar, 1/4 cup soy sauce, 3 tablespoons chopped ginger, 5 chopped garlic cloves, 1 tablespoon sesame oil and 1 teaspoon Chinese five-spice powder; coat the ribs with the mixture and refrigerate overnight. Preheat a grill to medium-high on one side and place a drip pan under the cooler side. Set the ribs over the drip pan (use a rib rack, if you have one). Cover, making sure the vent holes are directly over the ribs; cook for 3 hours, or until the meat pulls back from the bones. To make the sauce, whisk 1/2 cup hoisin sauce, 2 to 3 tablespoons Asian chili sauce and 1 tablespoon water; brush onto the meat and cook over direct heat until glazed. Cut the racks into ribs and sprinkle with sliced scallions and sesame seeds.

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

HAWAIIAN HOISIN GLAZED BABY BACK PORK RIBS



Hawaiian Hoisin Glazed Baby Back Pork Ribs image

These mouth watering, glistening, finger licking good ribs are most popular dish served at Mauna Lani Bay Hotel and Bungalows' Canoe House restaurant in Hawaii. They are listed on the menu as a pupu, or appetizer, they're often ordered as a mountainous entree and gnawed down to a hill of bones.

Provided by Olha7397

Categories     Pork

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 17

1 cup ketchup
3/4 cup hoisin sauce
1/2 cup honey
5 tablespoons soy sauce
5 tablespoons dry sherry
1/4 cup white wine vinegar, plus
2 teaspoons white wine vinegar
1/4 cup sesame seeds
2 tablespoons curry powder, plus
2 teaspoons curry powder
2 tablespoons oriental sesame oil, plus
2 teaspoons oriental sesame oil
2 tablespoons orange zest
2 tablespoons fermented black beans
2 tablespoons minced garlic
1 tablespoon chili paste with garlic
3 lbs pork baby back ribs

Steps:

  • Whisk all of the ingredients except the ribs in a large bowl to blend.
  • Divide the ribs between 2 large baking dishes.
  • Brush with half of the sauce.
  • Cover the ribs and remaining sauce separately and refrigerate overnight.
  • Preheat the oven to 375°F Transfer the ribs to heavy, large baking sheets.
  • Roast the ribs until tender, basting frequently with some of remaining sauce, about 1 hour.
  • Place the remaining sauce in a heavy, small saucepan and bring to a simmer.
  • Transfer the ribs to a platter.
  • Cut into individual ribs.
  • Serve, passing the remaining sauce separately.
  • Chef Alan Wong.
  • The New Cuisine Of Hawaii.
  • Recipes from the Twelve Celebrated Chefs of Hawaii Regional Cuisine.

Nutrition Facts : Calories 825.1, Fat 47.7, SaturatedFat 14.7, Cholesterol 157.4, Sodium 2002, Carbohydrate 53, Fiber 3.1, Sugar 41.5, Protein 48.3

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.

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