Hawaiian Hoisin Glazed Baby Back Pork Ribs Recipes

HOISIN BABY BACK RIBS

Steps:

• Combine 1/2 cup hoisin sauce, the vinegar, honey, soy sauce, Sriracha, ginger and garlic in a 6-quart slow cooker. Add the ribs and turn to coat. Cover and cook on low, 6 hours.
• Preheat the broiler and line a rimmed baking sheet with foil. Transfer 1 cup of the liquid from the slow cooker to a medium bowl; whisk in the remaining 1/2 cup hoisin sauce and the ketchup. Transfer the ribs to the prepared baking sheet and brush both sides generously with the sauce. Broil, bone-side down, until browned and bubbling, 3 to 5 minutes.
• Transfer to a cutting board and slice into individual ribs. Top with more sauce and sprinkle with the scallions. Serve with coleslaw.

HAWAIIAN HOISIN GLAZED BABY BACK PORK RIBS

Steps:

• Whisk all of the ingredients except the ribs in a large bowl to blend.
• Divide the ribs between 2 large baking dishes.
• Brush with half of the sauce.
• Cover the ribs and remaining sauce separately and refrigerate overnight.
• Preheat the oven to 375°F Transfer the ribs to heavy, large baking sheets.
• Roast the ribs until tender, basting frequently with some of remaining sauce, about 1 hour.
• Place the remaining sauce in a heavy, small saucepan and bring to a simmer.
• Transfer the ribs to a platter.
• Cut into individual ribs.
• Serve, passing the remaining sauce separately.
• Chef Alan Wong.
• The New Cuisine Of Hawaii.
• Recipes from the Twelve Celebrated Chefs of Hawaii Regional Cuisine.

HAWAIIAN BABY BACK OVEN-ROASTED RIBS

Steps:

• In a bowl whisk together sugar, soy sauce, ketchup, whiskey, salt and black pepper until the sugar is dissolved.
• Pour the marinade into a roasting pan.
• Add in the garlic and ginger.
• Add in the ribs turning to coat with the marinade.
• Cover and marinate in the fridge for a minimum of 24 hours, turning occasionally to coat with marinade.
• Remove the ribs from the marinade (reserving the marinade, and discard the garlic).
• Arrange the rib racks on a large broiler pan (rounded side facing up).
• Set oven to 350°F and set the rack to the second-lowest position.
• Roast the ribs, basting with marinade about every 20 minutes (DO NOT baste the last 10 minutes of cooking) or until the ribs are tender and the glaze is browned (about 1-3/4 hours).
• Discard any unused marinade.
• Cut the ribs to desired size and serve.