Hoisin-Ginger Baby Back Ribs

Diane Rossen Worthington's recipe from her cookbook "Seriously Simple".Cook's Notes: --When selecting ribs, I prefer the meaty and less fatty baby back ribs, sometimes called loin ribs. They have a covering of meat over the bones and also between them that makes them leaner and meatier than spare ribs. They are shorter and smaller than spareribs. They are a bit more costly than spare ribs but well worth it. --Look for racks that have meat on the rack and not a lot of fat. It's best to buy fresh ribs that have not been frozen. --Sometimes you will find the smallest ribs cut up and called Chinese-style ribs. These are the small ribs from the end of the loin rack. You can substitute these individual ribs if you prefer; these make a great appetizer. --Use this marinade on pork tenderloin or chicken. --This may be prepared 1 day ahead through step 4, covered and refrigerated. Remove from the refrigerator 1 hour before grilling.

• Ready In: 24 hrs 15 mins
• Serves: 4-6

Ingredients

• Marinade

• 1⁄2 cup hoisin sauce
• 1⁄4 cup orange blossom honey
• 2  teaspoons  freshly grated ginger
• 1⁄2-1  teaspoon  sriracha spicy chili with  garlic sauce (to taste)
• 2  tablespoons  vegetable oil
• 1  scallion, thinly sliced
• 1  tablespoon  rice wine vinegar

• Ribs

• 4  lbs  pork loin, ribs cut chinese style or 4  lbs  baby-back  ribs
•  salt
•  fresh ground black pepper

Directions

1. Combine the marinade ingredients in a medium bowl and blend well. Place the ribs in a jumbo plastic sealable bag. Add the marinade to the ribs and marinate in the refrigerator for 2 to 24 hours, turning occasionally.
2. Preheat the oven to 325°F.
3. Place the ribs and marinade on a piece of foil large enough to wrap tightly without any holes. Place the package in a large roasting pan and bake for 1 1/4 hours. Alternately, place the ribs and marinade in a roasting pan and cover well. The ribs should be tender when pierced with a fork.
4. Remove the ribs from the oven. Remove the ribs from the foil, drain and reserve the juices and place in a dish.
5. Prepare the barbecue for medium-heat grilling. Season with salt and black pepper. Grill the ribs about 3 inches from the flame for 5 to 7 minutes on each side or until they reach the desired doneness, basting occasionally with the reserved juices and making sure they do not burn. Place on a serving platter and serve with the reserved juices, if desired.