Exquisite Asian Style Hoisin Glazed Pork Ribs
Elevate your dining experience with these succulent Asian-style pork ribs glazed with a harmonious blend of hoisin sauce, honey, and aromatic spices. Marinated to perfection and expertly broiled, these ribs are tender, flavorful, and sure to impress even the most discerning palate.
Ingredients
1 | cup hoisin sauce |
|---|---|
1 1⁄2 | cups honey |
1⁄4 | cup vegetable oil |
1⁄4 | cup rice wine vinegar |
2 | tablespoons minced fresh garlic (or to taste) |
1⁄2 | teaspoon fresh ground black pepper (or to taste) |
5 | lbs country-style pork ribs, cut into serving-size pieces |
| • | sesame seeds |
Instructions
For preparing the ribs | |
|---|---|
| 1. | Combine the hoisin sauce, honey, vegetable oil, rice wine vinegar, minced garlic, and freshly ground black pepper in a bowl. |
| 2. | Cut the country-style pork ribs into serving-size pieces and place them in an extra-large heavy-duty plastic resealable bag. Pour the sauce over the ribs. |
| 3. | Seal the bag and place it in a large bowl. Refrigerate overnight for optimal flavor absorption. |
For cooking the ribs | |
| 1. | Preheat the oven to broil setting. |
| 2. | Line a large baking sheet with heavy-duty foil. |
| 3. | Arrange the ribs bone side down on the foil. |
| 4. | Transfer the marinade to a small saucepan and bring it to a boil for about 7-8 minutes or until it thickens. |
| 5. | Brush the ribs generously with the marinade. |
| 6. | Broil for 4 minutes. |
| 7. | Turn the ribs over, baste them generously with marinade, and return to the oven for another 4 minutes. |
| 8. | After 4 minutes, remove the ribs, turn them over, and baste again. |
| 9. | Reduce the oven temperature to 350°F. |
| 10. | Bake the ribs for about 40 minutes or until thoroughly cooked. |
| 11. | Sprinkle lightly with sesame seeds before serving. |
Nutrients
The following values are based on a single serving of this recipe.
| Calories | 1197.2 kcal |
| Protein | 66 g |
| Fat | 81.3 g |
| Carbohydrates | 49 g |
| Fiber | 1.4 g |
| Sugar | 40.6 g |
Published on Aug 12, 2024 by Luminița