Tried a new recipe last nite - Barbeque Hoisin Sauce Pork ribs. Was simple and easy and turned out quite well on each and every time attempt.
I have tried various meat cuts and frankly, only babyback works the best. Something to do with the fatty oil and tender meat proportion. The usual pork ribs are too flimsy and by the time I grilled it...not left with much meat.
Serving: 2-3 Pax
Ingredients
1. 4 big tbsp of hoisin sauce (abt 125ml)
2. 2 tablespoon of dark soysauce
3. 2 tablespoon of Chinese rice wine
4. 3 tablespoon of tomato sauce (ketchup)
5. 4 garlic cloves, finely chopped or minced
6. a rack of baby back ribs (about 12 bones within)
I have tried various meat cuts and frankly, only babyback works the best. Something to do with the fatty oil and tender meat proportion. The usual pork ribs are too flimsy and by the time I grilled it...not left with much meat.
Serving: 2-3 Pax
Ingredients
1. 4 big tbsp of hoisin sauce (abt 125ml)
2. 2 tablespoon of dark soysauce
3. 2 tablespoon of Chinese rice wine
4. 3 tablespoon of tomato sauce (ketchup)
5. 4 garlic cloves, finely chopped or minced
6. a rack of baby back ribs (about 12 bones within)
7. 4 tablespoon for marinate and another 1 tablespoon for blasting sauce.
8. Dash of salt and black pepper
Steps
1. Rinse the pork ribs. You can choose to leave it as a rack to cook, OR, you can split/cut the rack into parts of 2-3 ribs a set. (with a rack of 12, you can get 4 or 6 sets). I will not cut it indivually because the juice will seeped out too much. The reason I cut it is so that more ribs get the crispy sides marinated with sauce, and easily for the people to eat and less cutting.
Steps
1. Rinse the pork ribs. You can choose to leave it as a rack to cook, OR, you can split/cut the rack into parts of 2-3 ribs a set. (with a rack of 12, you can get 4 or 6 sets). I will not cut it indivually because the juice will seeped out too much. The reason I cut it is so that more ribs get the crispy sides marinated with sauce, and easily for the people to eat and less cutting.
2. Marinate the ribs with the dark soysauce, chinese rice wine, 4 tbsp of honey, minced garlic and hoisin sauce. Mix well. Leave in fridge to marinate for at least 3 hours.
3. When ready to cook, turn up oven heat to about 250degree or 300 degree on GRILL with fanforced setting.
4. Line the baking tray with a layer of baking paper, and the on top line with aluminum foil. The baking paper prevents any sauce that might seeped over and cause the foil to stick to pan later.
5. Lay the ribs, BONES facing up. Stick into oven when heat is ready. I stuck mine on the uppermost shelf for fast cooking but that means you need to watch your meat..the bone side up also prevent you from over drying your meat or burning them..
*((WHile Waiting, mix the tomato sauce and 1 tbsp of honey with a dash of seasalt into a small bowl. You may add 1 tablespoon of water. Put aside for blasting)
6. Depending on your oven heat, you will only turn the ribs over to the Meat side after your see the the sauce starts to brown nicely and alittle glazy cripsy..Normally this happens after 10-15mins depending on your oven heat
7. After your turn your ribs to the meat side up, you can brush all the leftover marinate over the meat and pour whatever excess u have. Make sure you dont miss the sides.
8. I would at this point also grate some black pepper randomly across the meat.
9. Stick the tray back into oven for another 5 mins.
10. After 5 mins, Open the oven and spread evenly the tomato mix sauce over the meat surface. This will give your meat a nice sweet and BBQ tinge.) At this point, if you see the meat juice, use a spoon to scoop them out into a small bowl
11. Stick the meat back into the over for another 5-10mins until your meat starts to brown.
12. When you meat is done, take it out and pour all the sauces from tray and the scooped out to drizzle over the meat. You are done!
