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2 votes | 2871 views

Succulent ribs guaranteed to please. You can make them ahead and re-heat them 10 minutes on the BBQ before serving. For milder flavour, omit or reduce the asian chili paste. These are finger lickin` good.

Prep time:
Cook time:
Servings: 4-6 Servings
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Ingredients

Cost per serving $0.63 view details

Directions

  1. Trim excess fat from ribs; cut into serving-size pieces.
  2. In a large pot, cover ribs with cold water; bring to a boil. Reduce heat and skim off any foam; cover and simmer until tender, about 1 hour. Drain and pat dry with paper towels.
  3. In a large bowl, whisk together hoisin sauce, granulated sugar, chili paste, orange juice, rice vinegar, oyster sauce, herbes de Provences or mixed dried herbs and garlic.Add ribs and turn to coat.
  4. Make-ahead: Cover with plastic wrap and refrigerate for up to 24 hours.
  5. Reserving marinade, place ribs on greased grill over medium-high heat; close lid and grill, basting with marinade and turning occasionally, until crusty and brown, about 10 minutes. Makes 4 to 6 servings.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 63g
Recipe makes 4 servings
Calories 113  
Calories from Fat 15 13%
Total Fat 1.63g 2%
Saturated Fat 0.5g 2%
Trans Fat 0.0g  
Cholesterol 2mg 1%
Sodium 708mg 30%
Potassium 145mg 4%
Total Carbs 23.5g 6%
Dietary Fiber 1.3g 4%
Sugars 16.69g 11%
Protein 1.57g 3%

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