SPICY HOISIN-GLAZED RIBS
Provided by Food Network Kitchen
Time 3h20m
Yield 4-6 servings
Number Of Ingredients 0
Steps:
- Prepare the ribs the night before: Trim the membrane from the back of 2 racks (about 4 pounds) St. Louis pork ribs. Then make the rub: Whisk 1 cup rice vinegar, 1/4 cup soy sauce, 3 tablespoons chopped ginger, 5 chopped garlic cloves, 1 tablespoon sesame oil and 1 teaspoon Chinese five-spice powder; coat the ribs with the mixture and refrigerate overnight. Preheat a grill to medium-high on one side and place a drip pan under the cooler side. Set the ribs over the drip pan (use a rib rack, if you have one). Cover, making sure the vent holes are directly over the ribs; cook for 3 hours, or until the meat pulls back from the bones. To make the sauce, whisk 1/2 cup hoisin sauce, 2 to 3 tablespoons Asian chili sauce and 1 tablespoon water; brush onto the meat and cook over direct heat until glazed. Cut the racks into ribs and sprinkle with sliced scallions and sesame seeds.
ORANGE GLAZED RIBS
Barbecue up something special with our Orange Glazed Ribs. Fresh orange juice, zest and crushed red pepper boost the flavor of our Orange Glazed Ribs.
Provided by My Food and Family
Categories Home
Time 1h35m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Heat greased grill to low heat.
- Mix barbecue sauce, zest, juice and pepper.
- Place ribs, bone-sides down, on grill.
- Grill, uncovered, 30 min. on each side. Brush with barbecue sauce mixture. Grill 30 min. or until ribs are done (160°F), turning and brushing occasionally with barbecue sauce mixture.
Nutrition Facts : Calories 480, Fat 33 g, SaturatedFat 12 g, TransFat 0 g, Cholesterol 135 mg, Sodium 670 mg, Carbohydrate 15 g, Fiber 0 g, Sugar 13 g, Protein 28 g
SLOW-COOKER BBQ RIBS WITH HOISIN GLAZE RECIPE BY TASTY
Here's what you need: spare ribs, spring onion, red chili, rice, salt, pepper, chinese 5 spice, garlic, ginger, onion, hoisin sauce, chicken broth, leftover slow cooker juice, water, corn flour, brown sugar, sesame seeds
Provided by Ellie Holland
Categories Dinner
Yield 3 servings
Number Of Ingredients 17
Steps:
- Season the spare ribs with the salt, pepper, and 5 spice.
- Place in the slow cooker, along with the garlic, ginger, onion, hoisin sauce, and chicken broth. Mix with your hands to combine.
- Cook on high for 3 hours, or low for 6 hours.
- Preheat the oven to 325°F (170°C).
- Once the ribs are cooked, carefully remove them and place onto a tin foil-lined baking tray.
- To prepare the BBQ sauce, take the remaining cooking juices from the slow cooker and pour into a frying pan set over a medium heat.
- In a small bowl combine the water and corn flour, stir into the cooking juices. Add remaining BBQ sauce ingredients and reduce until a sticky BBQ sauce is achieved.
- Brush onto the ribs on both sides and bake for 15 minutes.
- Chop up the ribs and garnish with spring onion and red chili.
- Serve with rice.
- Enjoy!
Nutrition Facts : Calories 863 calories, Carbohydrate 45 grams, Fat 61 grams, Fiber 3 grams, Protein 28 grams, Sugar 16 grams
ORANGE HOISIN RIB GLAZE
This recipe was on the package of back ribs I bought. I haven't tried it yet but definitely will the next time I make them.
Provided by DeeDee
Categories Pork
Time 2h20m
Yield 2 racks, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350.
- Combine all ingredients except salt and pepper.
- Season ribs with salt and pepper and place on parchment or foil lined baking pan.
- Brush with half the sauce and cover tightly with foil.
- Bake in oven for 1-1/2 to 2 hours.
- Transfer ribs to broiler rack or barbecue brushing with remaining glaze and cook on medium until browned and glazed.
Nutrition Facts : Calories 102.5, Fat 0.6, SaturatedFat 0.1, Cholesterol 0.5, Sodium 1265, Carbohydrate 21.6, Fiber 0.9, Sugar 17.9, Protein 3.3
SMOKED BABY BACK RIBS WITH HOISIN-HONEY GLAZE
Categories Marinate Fourth of July Dinner Pork Rib Summer Honey Bon Appétit Dairy Free Peanut Free Tree Nut Free
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Whisk first 9 ingredients in large roasting pan to blend. Add ribs to pan; turn to coat. Chill overnight, turning ribs occasionally. Remove ribs from marinade, reserving marinade.
- Place handful of torn newspaper in bottom of charcoal chimney. Top with 30 charcoal briquettes. Remove top rack from barbecue. Place chimney on lower barbecue rack. Light newspaper; let charcoal burn until ash is gray, about 30 minutes.
- Open bottom barbecue vent. Turn out hot charcoal onto 1 half of bottom rack. Using metal spatula, spread charcoal to cover approximately 1/3 of rack. Fill foil loaf pan halfway with water and place opposite charcoal on bottom rack.
- Place top rack on barbecue. Arrange ribs on top rack above water in loaf pan. Cover barbecue with lid, positioning top vent directly over ribs. Place stem of candy thermometer through top vent, with gauge on outside and tip near ribs (thermometer should not touch meat or barbecue rack); leave in place during cooking. Use top and bottom vents to maintain temperature between 250°F and 300°F, opening vents wider to increase heat and closing to decrease heat. Leave any other vents closed. Check temperature every 10 minutes.
- Cook ribs until meat is very tender when pierced with knife, turning ribs and basting with reserved marinade every 20 minutes, about 1 hour 30 minutes total. Open barbecue only when necessary (to baste meat, for instance) and close quickly to minimize loss of heat and smoke. After first 30 minutes of cooking, use technique described earlier to light additional 15 charcoal briquettes in same charcoal chimney set atop nonflammable surface.
- If cooking temperature drops below 250°F, use oven mitts to lift off top rack with ribs and place on heatproof surface. Using tongs, add half of hot gray charcoal from chimney to bottom rack. Replace top rack on barbecue, placing ribs above water in loaf pan. Cover with lid.
- Transfer ribs to baking sheet; let stand 10 minutes. Cut meat between bones to separate ribs and serve.
- *Available at Asian markets and in the Asian foods section of many supermarkets.
GLAZED ORANGE-HOISIN CHICKEN
This is a delicious sweet and savory chicken recipe originally created by Diane Rossen Worthington in her book, "The California Cook." It is made in the oven. I like to use thighs and legs but you can use chicken breasts as well...but it's best with the skin on. Allow at least 30 minutes for marinading, 2 hours is best. **** Note that this is not a marinade, but a sauce that you bake the chicken it. Do not throw out all of the delicious sauce!! Use it over the chicken and/or rice as you serve.****
Provided by Pam-I-Am
Categories Chicken Thigh & Leg
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Combine ingredients up to marmalade in a large bowl and mix well.
- Wash and pat dry the chicken legs and thighs.
- Preheat oven to 375°F.
- Place the chicken in a large shallow roasting pan or baking dish Pour the hoisin marmalade sauce over the top. Bake for 45 to 50 minutes, or until the chicken is done. (Time also depends on how plump your legs and thighs are - the fatter, the longer the time).
- Baste with juices one or two times during the baking process.
- When finished, remove chicken from roasting pan onto serving platter. Spoon some sauce over it and garnish with the scallion. Serve immediately.
Nutrition Facts : Calories 517.5, Fat 30.1, SaturatedFat 8.1, Cholesterol 188.7, Sodium 1209.5, Carbohydrate 16.7, Fiber 0.5, Sugar 13.4, Protein 43.3
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