Hoisin Glazed Barbecue Pork Ribs
We love video food blogs and chef John at Foodwishes is one of our favorites–great recipes and great sense of humor. We decided to make his hoisin glazed barbecue ribs the other day and it turned out fantastic! We followed his recipe to a “T” except for the dry rub where we added some Sichuan peppercorns to kick the Asian BBQ theme up a notch.
Hoisin Glazed Barbecue Pork Ribs (from chef John @ Foodwishes)
Printable Recipe
- Whole rack of pork ribs
Marinade
- 1/2 cup hoisin sauce
- 6 oz. pineapple juice
- 1 tbs sambal chili sauce
First cut rack of rib in half and place in large 1 gallon ziplock. Add the marinade ingredients and give it a little “massagee” and marinade for at least 8 hrs, preferably overnight.
Dry Rub
- 2 tbs kosher salt
- 1/2 ts 5-spice powder
- 1 tbs brown sugar
- pinch of cayenne powder
- 2 tbs Sichuan peppercorns, pan roasted and then crushed in mortar (our only addition to the recipe)
Remove ribs from ziplock and dab dry with paper towel. Generously apply the dry rub all over. Roast in oven at 300 degrees for one hour.
Glaze
- 1/2 cup ketchup
- 1/4 cup seasoned rice vinegar
- 1 tbs soy sauce
- 1 tbs fish sauce
- 2 tbs hoisin sauce
Mix all ingredients well in small bowl. After 1 hr, baste the ribs with a brush, both sides and repeat every 20 minutes, and it will form a nice golden brown/red crust. We repeated this for about 3 1/2 hrs total and the ribs were very tender and slightly falling off the bone. If you like them to melt off the bone, continue cooking it a little longer at a lower tempurature.
We served it with some Vietnamese style coleslaw (goi) and spiced candied kumquats (stay tuned for these recipes!). It was salivatingly good and the tangy kumquats go great with the sweet hoisin glazed ribs. Definitely give this a try!
