Recipe by Irmgard
Tender pork back ribs with an Asian-inspired glaze that is a little bit spicy, a little bit sweet and a whole lot delicious! Please note that the marinating time is included in the cooking time.
- 1360.77 g pork back ribs
- 29.58 ml granulated sugar
- 29.58 ml hoisin sauce
- 3.69 ml hot pepper sauce
- 29.58 ml rice vinegar
- 29.58 ml soy sauce
- 2 garlic cloves, minced
- 9.85 ml fresh ginger, minced
- 9.85 ml coarse black pepper
- 2.46 ml salt
- 59.14 ml vegetable oil
- 14.79 ml sesame oil
- 118.29 ml green onion, chopped
- 59.14 ml fresh coriander, chopped
Directions See How It's Made
- Pour enough water into a shallow roasting pan to come a scant 1/2" up the side.
- Cut the ribs into 2-rib portions and place, meaty side up, in a single layer in the water.
- Cover and steam roast in a 325 degree F oven until the meat is tender, 75 to 90 minutes.
- Transfer to a large glass baking dish, discarding the liquid.
- To make the marinade, whirl together the sugar, hoisin sauce, hot pepper sauce, vinegar, soy sauce, garlic, ginger, pepper and salt in a food processor.
- With the motor running, pour in the vegetable and sesame oils.
- Add the green onions and coriander and puree.
- Remove 1/4 cup and reserve for basting on the grill.
- Brush the remaining marinade all over the ribs.
- Cover and refrigerate the ribs and reserved marinade for 4 hours, turning and brushing the ribs with the marinade in the dish at least once.
- Place the ribs on a greased grill over medium-high heat and brush with any marinade left over in the dish.
- Close the lid and grill, turning at least once and basting with the reserved marinade, until browned, 10 to 15 minutes.