Sticky Hoisin Spareribs Recipes

STICKY HOISIN RIBS

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!

SLOW-COOKER HOISIN RIBS

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.

THE ROSEDALE DINER'S STICKY ASIAN PORK RIBS

Steps:

• For the ribs: Add the salt, juniper berries, peppercorns, bay leaves and cinnamon sticks to your largest stock pot. Add the ribs and cover with water. Bring to a boil, and then reduce to medium heat and cook until the ribs are tender and start to tear when folded, about 45 minutes. Take the ribs out and let them rest.
• Meanwhile, for the sauce: Mix the orange juice, tamarind syrup, vinegar, oil, molasses, Sriracha, maple syrup, tahini, pepper, sugar and garlic in a food processor until combined. Put in a pot and cook on low heat until it thickens and coats the back of a spoon.
• Heat a pan on medium-high heat. Add the ribs and coat with sauce. Toss to coat completely (you may have to do this in two batches). Plate and sprinkle with toasted sesame seeds. You can add sliced scallions or fresh chiles if desired.

STICKY HOISIN SPARERIBS

Steps:

• Remove the membrane from the rack of spareribs, then cut into individual ribs. Place the ribs in a large resealable bag.
• Whisk to combine the hoisin sauce, soy sauce, dark brown sugar, rice vinegar, ketchup, sriracha, ginger, Chinese five-spice, red gel food coloring and garlic in a medium bowl. Reserve 1/2 cup of the marinade and pour the remaining marinade into the bag with the ribs. Seal the bag and massage to coat the ribs with the marinade. Place the bag on a small baking sheet or plate and refrigerate for 4 to 6 hours and up to overnight.
• Preheat the oven to 325 degrees F.
• Line a baking sheet with aluminum foil. Remove the ribs from the marinade and discard the liquid. Place the ribs in a single layer on the prepared baking sheet, cover tightly with foil and bake for 1 hour 30 minutes. Remove the foil and continue baking, brushing with the reserved marinade every 10 to 15 minutes, until cooked through and well browned, 40 to 50 minutes more.
• Transfer to a serving platter and garnish with sesame seeds, scallions and lime wedges.

STICKY HOISIN RIBS RECIPE

Steps:

• Cover the spare ribs with cold water, bring to boil and simmer for 15 mins.
• Drain and coat with the sticky Hoisin stir-fry marinade.
• Barbecue for 3-4 mins on each side until sticky and crispy.
• Heat sunflower oil in a pan with the red chilli, root ginger, garlic, fresh coriander and spring onions.
• Serve spooned over the ribs.

STICKY HOISIN PORK RIBS

Steps:

• FOR SAUCE: Whisk all ingredients in medium bowl until smooth. (Can be prepared up to 1 day ahead. Cover and refrigerate. Rewhisk before using.) FOR RIBS: Stir 3 quarts water, soy sauce, salt, star anise, 4 ounces chopped ginger, 4 green onions, and Sherry in large pot to combine. Bring mixture to boil. Add ribs, reduce heat, and simmer uncovered until tender, about 1 1/2 hours. Using tongs, transfer ribs to very large bowl. Discard cooking liquid. Preheat oven to 400. Add sauce and 1 tablespoon minced ginger to ribs in bowl; toss to coat. Place ribs on 2 rimmed baking sheets, spreading out in single layer. Bake 10 minutes. Remove ribs from oven; stir to coat with sauce. Return to oven; bake until sauce thickens and coats ribs, about 15 minutes longer. Transfer ribs to large platter. Garnish with 4 chopped green onions and minced lemon peel. *Available at Asian markets and in the Asian foods section of some supermarkets. ** Brown star-shaped seed pods available at Asian markets and some specialty foods stores and in the spice section of some supermarkets.

HOISIN BABY BACK RIBS

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.