A foolproof, simple recipe for the most tender, delectable ribs you've ever had. Follow the directions exactly, and success is guaranteed!
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Ingredients
- 3/4 cup hoisin sauce
- 1 cup ketchup
- 1/2 cup honey
- 5 tbsp Yamasa soy sauce or other brand
- 5 tbsp dry sherry
- 1/4 cup + 2 tbsp white wine vinegar
- 1/4 cup white sesame seeds, toasted
- 2 tbsp+ 2 tsp curry powder
- 2 tbsp + 2 tsp dark sesame oil
- 2 tbsp grated orange zest
- 2 tbsp fermented black beans
- 2 tbsp minced garalic
- 1 tbsp minced red Hawaiian chiles or red serrano chiles with seeds, or 1 tablespoon chile sauce with garlic
- 3 lbs pork baby back ribs
- salt and pepper, to taste
Servings: servings
Units:
Instructions
- To prepare the sauce, in a mixing bowl, combine the hoisin sauce, ketchup, honey, soy sauce, sherry, vinegar, sesame seeds, curry oil, orange zest, beans, garlic, and chiles and whisk until blended.
- Divide the ribs among 2 large baking dishes and brush with half of the sauce. Cover the ribs and the remaining sauce separately, and refrigerate overnight.
- Prepare the grill and preheat the oven to 375 degrees.
- Discard the marinade and season the ribs with salt and pepper. Grill for 15 minutes, turning frequently. Transfer the ribs to a roasting pan, add 1 inch of water, and cover with foil. Cook in the oven for about 2 hours, or until fork tender. Remove the ribs from the pan, let cool, and marinate them in half of the reserved sauce.
- In a saucepan over medium-high heat, bring the remaining sauce to a simmer.
- To serve, reheat the ribs in the oven for about 10 to 15 minutes. Cut them into individual ribs and transfer to a serving platter. Pass the heated sauce separately.
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