Hoisin-Ginger Ribs

The Asian-style glaze gives the pork a nice sweet and spicy flavor that I’m sure you will enjoy.

This is a great recipe for baby back ribs, which are generally a little more meaty with a nice mild pork flavor…and as well, there is less fat. However, a neatly trimmed spare rib will suffice. if you can’t get your hands on baby back ribs.  If you really want to get that Asian factor going,  you could use Chinese-style ribs. These are the small ribs (cut up) from the end of the loin rack.  Those little individual  ribs would make for a great appetizer. Usually when I do ribs, I’ll most often use a sweet tomato-based sauce, doctored up with some of my own spices, or I’ll sever them sauce-less.  I go for the latter most often, as you can really savor the flavor of the meat without the competing flavors of the sauce. 

Served with grilled zucchini

Drizzle some of the reserved sauce on top, and serve with grilled corn and coleslaw

For the Marinade:

1/2 cup hoisin sauce

1/4 cup orange blossom honey ( or regular honey)

2 tsp freshly grated ginger

1/2 – 1 tsp spicy chili paste with garlic

2 Tbsp vegetable oil

1 scallion, thinly sliced

1 Tbsp rice wine vinegar

4 pounds baby back ribs, spare ribs, or pork loin ribs cut Chinese style

Proceed to:

Combine the marinade ingredients in a medium bowl and blend well. Place the ribs in a large zip lock bag and add the marinade. Refrigerate for 2 to 24 hours, turning occasionally. I find that the longer marinade produces a more intense flavor. Before cooking, allow the meat to reach room temperature.

Preheat the oven to 325 degrees. Place the ribs and marinade on aluminum foil large enough to wrap tightly. Make sure there are no holes in the foil. Place in a large roasting pan and bake for 1 1/2 hours. You could also simply place the ribs and marinade in a roasting pan and cover tightly.

Remove the ribs from the oven, and from the foil (they should be tender when pierced with a fork), drain and reserve the juices and place in a separate dish or small pot. I placed the juices in a pot and simmered just a bit longer.

Prepare the grill for medium-heat  and grill the ribs until they reach the desired doneness, basting occasionally with some of the reserved juices.  Be careful not to leave them over flames for very long so as not to cause a char due to the marinade.

Place on your favorite serving platter and serve with the reserved juices.

Although I would liked to have used baby back ribs, I already had a nice spare rib on hand, so that’s what I used–cleaned and trimmed

I didn’t have spicy chili paste on hand–did a little improvising by making a garlic paste — smashing a few cloves of garlic with a little Himalayan Pink Salt,  and grabbed a hot chili pepper from the garden

Mixing the marinade ingredients. Works well with pork tenderloin and chicken also

Sealed the rib in the bag with the marinade for 24 hours for best flavor, but 2 hours will do

I like to give it a nice massage–really get the marinade into the meat

Getting ready for the oven

All tightly wrapped in the foil

Out of the oven and on the grill

Grabbed some zucchini from the garden, tossed with extra virgin olive oil, salt, fresh cracked black pepper

The ribs were moist and tender and the glaze was a nice change from the traditional barbecue sauce

Hoisin-Ginger Ribs

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