Hot Hoisin Ribs Recipe
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.
Ingredients
- 3 lbs - 1.5. kg pork side or back ribs
- 1/2 cup - 125 ml hoisin sauce
- 2 tbsp - 25 ml granulated sugar
- 2 tbsp - 25 ml Asian chili paste (or 2 tsp - 10 ml hot pepper sauce)
- 2 tbsp - 25 ml orange juice
- 1 tbsp - 15 ml rice vinegar
- 1 tbsp - 15 ml oyster sauce
- 1/2 tsp - 2 ml herbes de provence or mixed dried herbs or dried thyme
- 1 large garlic clove, minced finely
Directions
- Trim excess fat from ribs; cut into serving-size pieces.
- 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.
- 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.
- Make-ahead: Cover with plastic wrap and refrigerate for up to 24 hours.
- 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% |
