CHEF JOHN'S HOISIN BARBEQUE PORK RIBS
Hoisin sauce has an interesting story behind it. I probably should have said confusing rather than interesting. According to my extensive research (5 minutes on Wikipedia), 'hoisin' is a romanticisation of the Cantonese word for seafood. What? Why? It's traditionally served with pork, isn't it?
Provided by Chef John
Categories Meat and Poultry Recipes Pork Pork Rib Recipes Spare Ribs
Time 12h45m
Yield 8
Number Of Ingredients 13
Steps:
- Whisk pineapple juice, 1/2 cup hoisin sauce, and hot chile paste together in a bowl; pour marinade into a resealable plastic bag. Add spareribs, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, 8 hours to overnight.
- Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with a silicone baking mat.
- Remove spareribs from the marinade and shake off excess; discard remaining marinade. Pat ribs dry and place on the prepared baking sheet.
- Whisk sea salt, brown sugar, Chinese five-spice powder, and cayenne pepper together in a bowl. Season ribs with dry rub.
- Bake ribs in the preheated oven for 1 hour.
- Stir ketchup, rice vinegar, 2 tablespoons hoisin sauce, soy sauce, and fish sauce together in a bowl until baste is smooth.
- Brush ribs all over with baste. Continue cooking in the oven, turning and basting ribs all over every 15 to 20 minutes, until ribs are tender and falling off the bone, about 3 1/2 hours.
Nutrition Facts : Calories 481.8 calories, Carbohydrate 19.5 g, Cholesterol 120.8 mg, Fat 30.9 g, Fiber 0.7 g, Protein 30.1 g, SaturatedFat 11.2 g, Sodium 2314 mg, Sugar 14.6 g
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