Thursday, January 15, 2009

Asian Hoisin Ribs

Asian Hoisin Ribs
From submitted by Kittencal

Prep time: 5 minutes
Marinating time: 24 hours is best
Total Cooking time: 1 hour or so

Serves: 2-4 (depending on your appetites and what you serve it with)

½ cup hoisin sauce
¼ cup + 1 tbsp honey
1/8 cup vegetable oil
1/8 cup rice vinegar
¼ tsp black pepper, ground
2 lb/1kg country style ribs, separated (the recipe calls for pork, but beef ribs would taste lovely too)
Sesame seeds (to sprinkle on top of finished dish) I prefer the toasted sesame seeds you can buy in most Asian markets and some larger grocery stores.

1. Combine the hoisin sauce, honey, oil, rice wine vinegar, garlic and black pepper in bowl or right into large resealable ziplock baggie. Add the ribs and toss well to coat with the sauce. Marinated in the fridge overnight.

2. About one hour before serving, preheat the oven to broil and place the rack in the top third of the oven. Line a rimmed baking sheet with foil. Add the ribs, bone side down if possible. Let them sit on the counter while you prepare the marinade as a baste.

3. In a medium saucepan over medium heat, boil the marinade for about 10-15 minutes or until thick and remove from the heat.

4. Brush the ribs with the marinade and broil for 4-5 minutes. Turn the ribs and repeat for the other side (another 4 minutes). Place the rack in the top third of the oven, but not right under the broiler. The honey and hoisin will just burn.

5. Reduce the oven temperature to 350F/170C and lower the rack to the middle of the oven. Turn the ribs one last time and cook for an additional 30-40 minutes (until they’re cooked through). If the ribs start to char before they are completely cooked, just cover them with foil.

Place the ribs on a serving platter and sprinkle with sesame seeds.

Delicious served with vegetable stir fry or, like this time, roasted cauliflower and baby bok choy (15 minutes or so along with the ribs). I just tossed them with a spoonful of Asian Chili sauce to spice things up and counter the very sweet, but very delicious ribs.

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