This recipe for sticky, Asian, fall-off-the-bone ribs is modified from Stuart O’Keefe’s recipe on foodnetwork.com.
For the ribs
2 racks baby back pork ribs
4 cloves garlic, crushed
One 1-inch piece fresh ginger, sliced thin
For the sauce
1 cup hoisin sauce
1/4 cup low-sodium soy sauce
3 tablespoons light brown sugar
1 tablespoon rice wine vinegar
1 teaspoon Chinese five-spice powder
1 teaspoon chili garlic paste (like sambal), or to taste, optional
Green onions, thinly sliced
If necessary, cut each rack of ribs into two pieces to better fit in the pot.
Add the ribs, garlic, and ginger to a large pot. Add enough water to cover the ribs. Bring to a boil then reduce the heat and let simmer for an hour. Turn off the heat and let the ribs sit for about 5 minutes. Drain and pat dry the ribs with paper towels.
While the ribs are cooking, prepare the sauce. In a saucepan, combine the hoisin sauce, soy sauce, sugar, vinegar, five-spice powder, and chili garlic sauce. Heat over medium heat, stirring occasionally, until the sauce is smooth and thick, 7 to 10 minutes.*
Preheat the oven to 400 degrees F. Line a large-rimmed baking sheet with aluminum foil.
Place the ribs in a single layer on the prepared baking sheet and brush all over with the sauce.
Roast for 30 minutes, basting with more sauce after 15 minutes. Remove from the oven and finish with a final light glazing of sauce.
Cut the ribs into 1 or 2 rib portions. Garnish with green onions and sesame seeds and serve. Ribs may be served hot or at room temperature.
*The ribs can be cooked through Step #3, 2-3 days in advance. On the day you plan to serve them, let the ribs sit at room temperature for 15-20 minutes and continue from Step #4.
- Prep Time: 5 minutes
- Inactive Time: 10 minutes
- Cook Time: 1 hour, 45 minutes
- Category: Main Dishes, Pork
- Cuisine: American
- Calories: 440.48
- Sugar: 13.39 g.
- Sodium: 909.72 mg.
- Fat: 30.24 g.
- Saturated Fat: 8.58 g.
- Carbohydrates: 21.84 g.
- Fiber: 1.78 g.
- Protein: 21.05 g.
- Cholesterol: 92.97 g.
Keywords: pork ribs, Asian