Go on, grab one and get those fingers sticky

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Sticky Sesame Hoisin Ribs

Go on, grab one and get those fingers sticky
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serves 4 - 6

Prep Time:
15 minutes

Cooking Time:
2.5 hours


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

Cooking Instructions:

  1. 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.
  2. 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. 
  3. 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. 

Nutritional Information
Sticky Sesame Hoisin Ribs
1/6 recipe
Protein 51 g
Calories 710
Sugar 13 g
Fat 48 g
  Saturated 17 g
Cholesterol 180 mg
Sodium 1270 mg
Carbohydrate 18 g
Fibre 1 g

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Ontario Pork represents the 1,192 farmers who market 5.41 million hogs in the province. The organization is engaged in many areas, including research, government representation, environmental issues, consumer education and food quality assurance.

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