March Madness starts in a couple weeks and what better snack to put out for your guests than these sticky sesame hoisin ribs.
Hanging out, watching the games, cheering on your favourite team is the perfect excuse for these succulent, tasty ribs. You’re with your friends who might make fun but at the end of the day won’t judge if you get a little sauce on your bracket sheet or…face.
Don’t worry if your barbecue is still covered in snow, these ribs are just as tasty when cooked in the oven. While this particular recipe calls for back ribs, don’t be afraid to mix it up and try side ribs. Side ribs are the perfect ratio of lean meat to fat and are full of flavor.
So go on…dig in, get those fingers sticky and go Michigan!
serves 4 - 6
2 racks Ontario pork back ribs
(3 lb/1.5 kg each)
2 tbsp (30 mL) brown sugar
1 tbsp (15 mL) Chinese five-spice powder
1/2 tsp (2 mL) salt
1/4 cup (60 mL) soy sauce
1/4 cup (60 mL) hoisin sauce
2 tbsp (30 mL) honey
2 tbsp (30 mL) sriracha hot sauce
2 tbsp (30 mL) rice vinegar
1 tbsp (15 mL) minced fresh ginger
2 tsp (10 mL) sesame oil
6 cloves garlic, minced
2 green onions, thinly sliced diagonally
2 tsp (10 mL) sesame seeds
- Preheat oven to 325ºF (160ºC). Mix together sugar, five-spice powder and salt; sprinkle over both sides of each rack of ribs and rub into meat. Wrap each rack in square of heavy-duty foil; arrange on baking sheet.
- Bake ribs for 1 1/2 hours. Remove foil; arrange ribs on wire rack set over foil-lined baking sheet. Increase oven to 375ºF (190ºC). Whisk together soy sauce, hoisin, honey, Sriracha, rice vinegar, ginger, sesame oil and garlic; brush some of the sauce all over ribs.
- Bake, basting with remaining sauce every 20 minutes, for about 1 hour or until ribs are sticky and meat is pulling away from bones. Let stand for 5 minutes; cut between bones into individual ribs. Arrange on platter. Sprinkle with green onions and sesame seeds.
Tip: Serve ribs with steamed white rice and sautéed bok choy for a complete entrée or on their own as an appetizer.
|Sticky Sesame Hoisin Ribs