Best 2 Hoisin Baby Back Ribs Recipes

**Unveiling a Culinary Symphony: Hoisin Baby Back Ribs and an Assortment of Delectable Recipes**

Prepare to embark on a tantalizing culinary journey with our signature Hoisin Baby Back Ribs, a dish that harmoniously blends sweet, savory, and tangy flavors, leaving your taste buds in a state of pure bliss. These tender and succulent ribs are meticulously glazed with a homemade hoisin sauce, crafted from a symphony of soy sauce, rice vinegar, brown sugar, ginger, garlic, and aromatic spices, resulting in a delectable glaze that caramelizes beautifully in the oven, creating an irresistible crust that shatters upon each delectable bite.

Complementing the main attraction, this article also presents a diverse selection of delectable recipes designed to elevate your culinary experience. From the classic Southern-style Collard Greens, infused with smoky bacon and a hint of spice, to the vibrant and refreshing Asian Cucumber Salad, bursting with crisp cucumbers, tangy rice vinegar, and a touch of sesame oil, these recipes offer a delightful balance of flavors and textures.

For those seeking a comforting side dish, the Creamy Mashed Potatoes, prepared with a velvety blend of potatoes, butter, milk, and a hint of garlic, promise to provide a luscious and satisfying accompaniment. And to satisfy your sweet tooth, the article concludes with a delightful recipe for Chocolate Chip Cookies, featuring chewy and gooey chocolate chips nestled in a soft and buttery cookie dough, ensuring a perfect ending to your culinary adventure.

Here are our top 2 tried and tested recipes!

HOISIN BABY BACK RIBS

Hoisin Baby Back Ribs image

Provided by Food Network Kitchen

Time 6h25m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 cup hoisin sauce
1/3 cup rice vinegar (not seasoned)
1/4 cup honey
2 tablespoons low-sodium soy sauce
2 tablespoons Sriracha (Asian chile sauce)
1 2-inch piece ginger, peeled and finely grated
3 cloves garlic, finely grated
3 2-pound racks baby back pork ribs
1/2 cup ketchup
2 scallions (white and light green parts only), chopped
Coleslaw, for serving

Steps:

Combine 1/2 cup hoisin sauce, the vinegar, honey, soy sauce, Sriracha, ginger and garlic in a 6-quart slow cooker. Add the ribs and turn to coat. Cover and cook on low, 6 hours.
Preheat the broiler and line a rimmed baking sheet with foil. Transfer 1 cup of the liquid from the slow cooker to a medium bowl; whisk in the remaining 1/2 cup hoisin sauce and the ketchup. Transfer the ribs to the prepared baking sheet and brush both sides generously with the sauce. Broil, bone-side down, until browned and bubbling, 3 to 5 minutes.
Transfer to a cutting board and slice into individual ribs. Top with more sauce and sprinkle with the scallions. Serve with coleslaw.

HOISIN-GLAZED BABY BACK PORK RIBS

HOISIN-GLAZED BABY BACK PORK RIBS image

Categories Pork

Yield 6 people

Number Of Ingredients 14

Ingredients

1 cup ketchup
3/4 cup hoisin sauce
1/2 cup honey
5 Tbsp. soy sauce
5 Tbsp. dry Sherry
1/4 cup plus 2 tsp white wine vinegar
1/4 cup sesame seeds
2 Tbsp. plus 2 tsp curry powder (I use 1/2)
2 Tbsp. plus 2 tsp oriental sesame oil
2 Tbsp. grated orange peel (I use 1/2)
2 Tbsp. salted black beans, minced
2 Tbsp. minced garlic
1 Tbsp. chili paste with garlic
3 lb baby back pork ribs

Steps:

Whisk all ingredients except pork in lg bowl to blend. Divide ribs between 2 lg baking dishes. Brush with half of sauce. Cover ribs and remaining sauce separately and refrigerate overnight. Original recipe: Preheat oven to 375. Transfer ribs to lg heavy baking sheets. Roast ribs until tender, basting frequently with some of remaining sauce, about 1 hour. Place remaining sauce in heavy sm saucepan and bring to simmer. Transfer ribs to platter. Cut into individual ribs. Serve, passing remaining sauce separately. My variation for more tender ribs: Wrap ribs with a good amount of sauce in triple layer of aluminum foil. You can do this with whole racks, 1/2 racks, or as individual ribs. Note that the next step is easiest with individual ribs because they don't fall apart as much, but 1/2 racks and whole racks do come out somewhat more tender (literally falling off the bone with any manipulation). Preheat oven to 300. Cook ribs meat side down for 2 -2 1/2 hours. Remove from oven. Turn on broiler. Open up the foil packets and remove ribs. Place ribs meat side up on a cookie sheet lined with foil. Cover with generous amount of sauce and broil for a/b 2-5 minutes until bubbling. Be careful at this step not to burn. Bon Appetit October 1992 CanoeHouse Restaurant, Mauna Lani Bay Hotel and Bungalows Kohala Coast, Big Island of Hawaii Serves 6

Tips:

Choose high-quality baby back ribs: Look for ribs that are meaty and have a good amount of marbling.
Remove the membrane from the back of the ribs: This will help the ribs cook more evenly and will make them more tender.
Marinate the ribs for at least 4 hours, or overnight: This will help the ribs absorb the flavors of the marinade and will make them more flavorful.
Cook the ribs low and slow: This will help the ribs cook evenly and will make them fall-off-the-bone tender.
Baste the ribs with hoisin sauce during the last 30 minutes of cooking: This will help the ribs develop a delicious glaze.
Serve the ribs with your favorite sides, such as rice, mashed potatoes, or roasted vegetables.

Conclusion:

Hoisin baby back ribs are a delicious and easy-to-make dish that is perfect for any occasion. By following the tips in this article, you can make sure that your hoisin baby back ribs turn out perfect every time. So what are you waiting for? Fire up your grill and get cooking!