Hoisin And Honey Pork Riblets Recipes

HOISIN AND HONEY PORK RIBLETS

Hoisin and Honey Pork Riblets image

Categories Pork Broil Cocktail Party Pork Rib Honey Gourmet

Yield Makes about 50 hors d'oeuvres

Number Of Ingredients 7

Ingredients

3 1/2 pounds pork of spareribs, halved crosswise, preferably by a butcher, and cut into individual ribs
1/3 cup honey
1/4 cup soy sauce
1 large garlic clove, minced and mashed to a paste with 1/4 teaspoon salt
1/3 cup hoisin sauce
1/2 teaspoon English-style dry mustard
1/4 cup distilled white vinegar

Steps:

In a kettle of boiling salted water simmer the ribs, covered, for 30 minutes and drain them well. In a large bowl whisk together the honey, the soy sauce, the garlic paste, the hoisin sauce, the mustard, the vinegar, and black pepper to taste, add the ribs, and toss the mixture well, coating the ribs thoroughly. Let the ribs marinate, chilled, for at least 1 hour or overnight.
Remove the ribs from the marinade, arrange them in one layer on the oiled rack of a foil-lined broiler pan, and broil them under a preheated broiler about 4 inches from the heat, basting them with the marinade, for 3 minutes. Turn the ribs with tongs and broil them, basting them with the marinade, for 2 to 3 minutes more, or until they are browned well and glazed. Discard the marinade.

PORK RIBS WITH HONEY - HOISIN SAUCE

Pork Ribs With Honey - Hoisin Sauce image

Another recipe from my sister-in-law. She made a version of this over Christmas and they were delish. They sound like a lot of work, but it isn't. Serving Size depends on the size of ribs. The time to make varies by how long you let it marinade.

Provided by Kiersten Phae

Categories Pork

Time 4h30m

Yield 6 serving(s)

Number Of Ingredients 21

Ingredients

2 racks of baby-back pork ribs
4 stalks lemongrass
1/2 cup sugar
1/4 cup canola oil
4 shallots, peeled
2 thai bird chiles, stemmed, halved & seeded
1/2 cup fish sauce
1 tablespoon canola oil
2 tablespoons shallots, minced
2 garlic cloves, minced
1 teaspoon minced peeled fresh ginger
1 small Thai chile, stemmed, minced
1 cup ketchup
3 tablespoons hoisin sauce
3 tablespoons honey
3 tablespoons unseasoned rice vinegar
3 tablespoons light soy sauce
1 1/2 tablespoons brewed espresso
1 1/2 tablespoons golden brown sugar
3 large fresh cilantro stems
sesame seeds (Garnish) (optional)

Steps:

For the Marinade:.
Trim bottom ½ inch from lemongrass stalks and discard.
Starting from bottom, thinly slice remaining lemongrass until rings are no longer tinged with pink; discard remainder of each stalk.
Place lemongrass in small processor and mince finely.
Add sugar, oil, shallots, and chiles; process until finely minced.
Add fish sauce until blended.
Cover and chill at least 2 hours (better overnight) in a Zip bag.
For the Sauce:.
Heat oil in heavy medium saucepan over medium heat.
Add shallots, garlic, ginger and chile. Saute until soft about 3 minutes.
Mix ketchup and all remaining ingredients.
Bring mixture to boil; reduce heat to low.
Simmer 20 minutes.
Transfer sauce to blender and puree until smooth.
To prepare the Ribs:.
Preheat oven to 375ºF.
Place ribs bone side down, atop rack on rimmed baking sheet.
Roast for 1 hour.
Brush ribs generously on both sides with some honey-hoisin sauce.
Roast 15 minutes.
Brush ribs again with honey-hoisin sauce.
Roast another 15 minutes.
Cut ribs up and brush the ribs with the remainder of the honey-hoisin sauce.
Add toasted sesame seeds over ribs, optional.

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