Wednesday, August 13, 2014

Asian Pork Ribs With Hoisin, Sriracha and Honey Glaze

This is another recipe I received from my favorite instructor at Great News Cooking School, Phillis Carey.  Any recipe she offers is always a hit.
I have a slab of ribs in my freezer and will try recipe.
3 slabs baby-back ribs 
1 cup hoisin sauce
1/2 cup honey
1/3 cup soy sauce
1/4 cup rice vinegar
2 T. minced garlic
3 T. minced ginger
2 T. Asian hot sauce (Sriracha)
1 T. Asian sesame oil
1/3 cup grapeseed or vegetable oil 

1/2 cup minced green onion tops

1. Cut ribs between the bones into individual ribs. In a large bowl, large enough to hold all the ribs and the marinade, combine the hoisin, honey, soy sauce, rice vinegar, garlic, ginger, Sriracha and sesame oil. Remove 3/4 cup; cover and refrigerate. Stir oil into remaining sauce and add the ribs, tossing to coat well. Cover and refrigerate ribs for at least 4 hours and up to 24 hours.
2. Preheat oven to 350 degrees. Fill the bottoms of a broiler pan or two half full of water. (Or you can place an oiled rack in a baking sheet or roasting pan and pour water in the bottom.) Oil the top rack and set on pan. Remove ribs from marinade, reserving any remaining marinade, and arrange on the pan; roast for 30 minutes, brush with any remaining marinade and turn ribs over. Roast another 30 minutes and brush with half the reserved refrigerated marinade and roast for 30 to 45 minutes longer or until tender and well browned.
3. Remove ribs to a serving platter and drizzle with remaining reserved sauce and sprinkle with green onion tops.  Serves 8

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