Created by: lazyme
Created on January 23, 2015
Baked Pork Ribs With Hoisin Barbecue Sauce
"Can't wait until grilling season to try these. Times do not include marinating overnight. From Bon Appetit, July 2002."
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Prep Time: 15mPT15M
Cook Time: 65mPT65M
These ribs got a big thumbs up from my little grandson...these are very easy to prepare...next time I'll remember to put down some foil for easier pan clean up...love the Asian flavors...made for "Went to Market" tag game....
- 4 pounds pork back ribs (baby back, fresh)
- 1 teaspoon Chinese five-spice powder
- 1 teaspoon onion powder
- 1 cup hoisin sauce
- 1/2 cup chili sauce (bottled)
- 1/4 cup sherry
- 4 teaspoons chili-garlic sauce
- 1 tablespoon minced peeled fresh ginger
- 1 tablespoon sesame oil (oriental)
What You Will Need
No special items needed.
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.
NOTE: If you prefer to grill the ribs - which will intensify the hoisin flavor - remove them from the marinade (do not bake) and grill them over medium heat until tender and lightly charred, turning often and basting occasionally with marinade, about 25 minutes
- Serving Size: 1 (376.1 g)
- Calories 668
- Total Fat - 38.3 g
- Saturated Fat - 7.5 g
- Cholesterol - 223.8 mg
- Sodium - 505.4 mg
- Total Carbohydrate - 18.8 g
- Dietary Fiber - 1.6 g
- Sugars - 6.9 g
- Protein - 60.3 g
- Calcium - 84.4 mg
- Iron - 3.2 mg
- Vitamin C - 11.6 mg
- Thiamin - 1.2 mg