Time 6h10m Yield 4-6 serving(s) Number Of Ingredients 8 Steps:
One day ahead: boil ribs in a large pot of salted water for about 30 minutes; drain well and cool to room temperature. In a bowl whisk together, honey, soy sauce, garlic, Dijon, white wine vinegar and cayenne or black pepper. Coat the cooled ribs completely with the mixture. Cover and marinate for a minimum of 6 hours or up to 24 hours. The following day: remove the ribs from the marinade and arrange them on a foil-lined broiler pan (you might have to use two pans depending on the amount of ribs you are using). Set oven to broiler heat (oven rack 4 inches from heat). Baste the top side of the ribs with marinade, and broil for about 3 minutes. Turn the ribs over with tongs, baste with marinade and broil for another 3-4 minutes. Turn again if needed, basting with marinade until they are browned and well glazed (discard any leftover marinade).
Time 4h30m Yield 6 serving(s) Number Of Ingredients 21 Steps:
For the Marinade:. Trim bottom ½ inch from lemongrass stalks and discard. Starting from bottom, thinly slice remaining lemongrass until rings are no longer tinged with pink; discard remainder of each stalk. Place lemongrass in small processor and mince finely. Add sugar, oil, shallots, and chiles; process until finely minced. Add fish sauce until blended. Cover and chill at least 2 hours (better overnight) in a Zip bag. For the Sauce:. Heat oil in heavy medium saucepan over medium heat. Add shallots, garlic, ginger and chile. Saute until soft about 3 minutes. Mix ketchup and all remaining ingredients. Bring mixture to boil; reduce heat to low. Simmer 20 minutes. Transfer sauce to blender and puree until smooth. To prepare the Ribs:. Preheat oven to 375ºF. Place ribs bone side down, atop rack on rimmed baking sheet. Roast for 1 hour. Brush ribs generously on both sides with some honey-hoisin sauce. Roast 15 minutes. Brush ribs again with honey-hoisin sauce. Roast another 15 minutes. Cut ribs up and brush the ribs with the remainder of the honey-hoisin sauce. Add toasted sesame seeds over ribs, optional.
Yield Makes about 50 hors d’oeuvres Number Of Ingredients 7 Steps:
In a kettle of boiling salted water simmer the ribs, covered, for 30 minutes and drain them well. In a large bowl whisk together the honey, the soy sauce, the garlic paste, the hoisin sauce, the mustard, the vinegar, and black pepper to taste, add the ribs, and toss the mixture well, coating the ribs thoroughly. Let the ribs marinate, chilled, for at least 1 hour or overnight. Remove the ribs from the marinade, arrange them in one layer on the oiled rack of a foil-lined broiler pan, and broil them under a preheated broiler about 4 inches from the heat, basting them with the marinade, for 3 minutes. Turn the ribs with tongs and broil them, basting them with the marinade, for 2 to 3 minutes more, or until they are browned well and glazed. Discard the marinade.
Time 6h25m Yield 4 servings Number Of Ingredients 11 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.
Time P1DT40m Yield 6-8 serving(s) Number Of Ingredients 9 Steps:
Combine the hoisin sauce, honey, oil, rice wine vinegar, garlic and black pepper in bowl. Cut the ribs into serving size pieces and place in extra large heavy plastic resealable bag, pour the sauce over the ribs. Seal the bag and place in a large bowl, refrigerate overnight. Set oven to broiler heat. Line a large baking sheet with heavy foil. Arrange the ribs bone side down on the foil. Transfer the marinade to a small saucepan and boil for about 7-8 minutes or until thick. Brush the ribs with the marinade. Broil for 4 minutes. Turn the ribs over and baste generously with marinade; return to oven for another 4 minutes. After 4 minutes remove the ribs, turn over and baste again. Set the oven to 350 degrees. Bake the ribs for about 40 minutes or until cooked through. Sprinkle lightly with sesame seeds then serve.
Time 1h20m Yield 8 Number Of Ingredients 8 Steps:
Preheat oven to 375 degrees F (190 degrees C). Slice the ribs into individual pieces. In a large bowl, combine the honey, soy sauce, vinegar, garlic and brown sugar. Stir until honey and sugar are completely dissolved, then stir in the baking soda. The mixture will begin to foam. Transfer ribs to the bowl, and turn to coat. Cover a cookie sheet with foil, and arrange the ribs meat side up on the sheet. Pour excess sauce over all, and sprinkle with the garlic salt. Bake for 1 hour, turning every 20 minutes.
Yield Makes 6 servings Number Of Ingredients 9 Steps:
Place ribs in large roasting pan. Pierce meat with fork. Sprinkle with Chinese five-spice powder and onion powder; rub mixture into meat. Whisk remaining ingredients in small bowl to blend. Pour sauce over ribs, turning to coat. Turn ribs meat side down; cover pan with aluminum foil and refrigerate overnight. Preheat oven to 400°F. Bake ribs, covered, until just tender, about 30 minutes. Uncover and turn ribs meat side up; bake until ribs are cooked through, basting occasionally, about 35 minutes. Cut meat between bones to separate ribs and serve.
Yield 4 main course or 8 appetizer servings Number Of Ingredients 12 Steps:
Cut meat between bones into individual ribs; season with kosher salt and pepper. Let sit at room temperature at least 30 minutes and up to 1 hour. Whisk hoisin, honey, soy sauce, rice wine, ginger, and five-spice powder in cooker insert. Toss ribs in sauce to coat, then fit as many as possible in a single layer; set remaining ribs on top. Lock on lid, making sure steam release valve is in the proper sealed position. Select “Manual” and program for 12 minutes at high pressure. As soon as the time has elapsed, turn off cooker, “Quick Release” the steam, and unlock lid. The ribs should be tender enough to easily pierce with a sharp knife. Transfer ribs to a platter. Select “Sauté” and let cooking liquid simmer until reduced by about half, 10-15 minutes. Meanwhile, prepare a medium direct fire on a gas or charcoal grill (or preheat broiler). Brush ribs with sauce. Place ribs on grate directly over fire, meaty side down. Close lid and grill until browned and crisp in places, about 5 minutes (or transfer them to a baking sheet, meaty side up, and broil the same way). Return ribs to platter. Top with sea salt. Serve with remaining sauce alongside. Cooks’ Note: For a fruitier spin on the sauce, substitute pineapple or orange juice for the honey and use a pinch of cayenne or crushed red pepper flakes instead of the five-spice powder.
More about “pork ribs with honey hoisin sauce recipes”
Time 8h45m Yield 6 Number Of Ingredients 11 Steps:
Preheat oven to 350 degrees F (175 degrees C). Spread pork ribs on a baking sheet; season with salt and pepper. Bake in the preheated oven until lightly browned, about 30 minutes. Whisk hoisin sauce, sugar, soy sauce, white wine, tomato paste, garlic, chili-garlic sauce, and five-spice powder together in a bowl. Grease a slow cooker insert with cooking spray. Transfer pork ribs to the pot. Cover evenly with hoisin sauce mixture. Cook on Low, stirring halfway through, until pork ribs are tender, about 8 hours.
