Boneless Hoisin Country Ribs

Submitted by ninja

"A very nice combination of flavors for a quintessential Asian tasting. Most people know Hoisin is a thick, sweet, mildly spicy sauce widely used in Chinese cuisine. And I wouldn't forego the chili garlic paste if you want some heat in the dish. Good served with snow peas, another of my favorites."

 

• Ready In: 25mins
• Ingredients: 7
• Serves: 4-6

ingredients

• 2 garlic cloves, crushed
• 1⁄2 cup hoisin sauce
• 1⁄2 cup brown sugar
• 1⁄4 cup soy sauce
• 1 tablespoon fresh ginger, peeled, grated
• 1 teaspoon thai garlic and red chile paste (optional)
• 1 1⁄2 lbs country-style boneless pork ribs

directions

1. Preheat oven to 400 degrees F.
2. Line a large jelly-roll pan with foil.
3. In a large bowl stir garlic, hoisin sauce, brown sugar, soy sauce, ginger and chili garlic paste until combined.
4. My stores sell country ribs cut individually but if necessary, cut pork into 1 inch wide "ribs". Add ribs to sauce in bowl and coat with sauce.
5. Arrange ribs in single layer in prepared pan, spooning any remaining sauce over ribs.
6. Bake 18-20 minutes or until pork reaches an internal temperature of 145 degrees F. Cooking times will vary depending on the size of the ribs.

Reviews

[jackieblue]

We loved this. So easy and great flavors. I used a stoneware pan and used sriracha instead of the chili paste. I also cooked it longer than the recipe stated. Enjoyed the strips I cut a bit thinner the best. Delicious. I would consider cutting the rib strips into chunks before baking and serving with toothpicks for a party buffet item.

 

[gisse]

Amazing flavor.

 

[manateegirl]

These are great, even our grandson loves them. We like things spicy so used 1 1/2 tablespoons of the garlic and red chili paste.

 

[cookee monster]

This was crazy good. I trimmed as much fat as possible because my daughter is not a fan of pork to begin with, she'll try to eat it but the second she gets the slightest bit of fat she's done. Unfortunately I only had about a 1/4 c of hoison sauce so I made the recipe accordingly. Because I had so little sauce I let it marinate for an hour or two. My daughter told me I had make it again. Next time I will thicken the sauce with cornstarch after it comes out of the oven.

 

[Bruce D.]

We made this last night, and it was wonderful. We used Vietnamese chili garlic paste instead of Thai.<br/><br/>Tip: reserve some of the sauce to serve at the table, so you can dip each mouthful into the delightful sauce.