Asian Hoisin Ribs Recipes

Steps:

• Combine 1/2 cup hoisin sauce, the vinegar, honey, soy sauce, Sriracha, ginger and garlic in a 6-quart slow cooker. Add the ribs and turn to coat. Cover and cook on low, 6 hours.
• Preheat the broiler and line a rimmed baking sheet with foil. Transfer 1 cup of the liquid from the slow cooker to a medium bowl; whisk in the remaining 1/2 cup hoisin sauce and the ketchup. Transfer the ribs to the prepared baking sheet and brush both sides generously with the sauce. Broil, bone-side down, until browned and bubbling, 3 to 5 minutes.
• Transfer to a cutting board and slice into individual ribs. Top with more sauce and sprinkle with the scallions. Serve with coleslaw.

Steps:

• Remove the membrane from the rack of spareribs, then cut into individual ribs. Place the ribs in a large resealable bag.
• Whisk to combine the hoisin sauce, soy sauce, dark brown sugar, rice vinegar, ketchup, sriracha, ginger, Chinese five-spice, red gel food coloring and garlic in a medium bowl. Reserve 1/2 cup of the marinade and pour the remaining marinade into the bag with the ribs. Seal the bag and massage to coat the ribs with the marinade. Place the bag on a small baking sheet or plate and refrigerate for 4 to 6 hours and up to overnight.
• Preheat the oven to 325 degrees F.
• Line a baking sheet with aluminum foil. Remove the ribs from the marinade and discard the liquid. Place the ribs in a single layer on the prepared baking sheet, cover tightly with foil and bake for 1 hour 30 minutes. Remove the foil and continue baking, brushing with the reserved marinade every 10 to 15 minutes, until cooked through and well browned, 40 to 50 minutes more.
• Transfer to a serving platter and garnish with sesame seeds, scallions and lime wedges.

Steps:

• Place ribs in 3 1/2- to 4-quart slow cooker. Cover with onion slices. Mix remaining ingredients except cilantro; pour over ribs and onion.
• Cover and cook on low heat setting 8 to 10 hours or until ribs are tender.
• Remove ribs to serving platter; keep warm. Skim fat from surface of juices in cooker. Serve ribs with sauce; sprinkle with cilantro.

Steps:

• In a shallow glass dish, mix together the hoisin sauce, ketchup, honey, soy sauce, sake, rice vinegar, lemon juice, ginger, garlic and five-spice powder. Place the ribs in the dish, and turn to coat. Cover and marinate in the refrigerator for 2 hours, or as long as overnight.
• Preheat the oven to 325 degrees F (165 degrees C). Fill a broiler tray with enough water to cover the bottom. Place the grate or rack over the tray. Arrange the ribs on the grate.
• Place the broiler rack in the center of the oven. Cook for 40 minutes, turning and brushing with the marinade every 10 minutes. Let the marinade cook on for the final 10 minutes to make a glaze. Finish under the broiler if desired. Discard any remaining marinade.

Steps:

• Combine the hoisin sauce, honey, oil, rice wine vinegar, garlic and black pepper in bowl.
• Cut the ribs into serving size pieces and place in extra large heavy plastic resealable bag, pour the sauce over the ribs.
• Seal the bag and place in a large bowl, refrigerate overnight.
• Set oven to broiler heat.
• Line a large baking sheet with heavy foil.
• Arrange the ribs bone side down on the foil.
• Transfer the marinade to a small saucepan and boil for about 7-8 minutes or until thick.
• Brush the ribs with the marinade.
• Broil for 4 minutes.
• Turn the ribs over and baste generously with marinade; return to oven for another 4 minutes.
• After 4 minutes remove the ribs, turn over and baste again.
• Set the oven to 350 degrees.
• Bake the ribs for about 40 minutes or until cooked through.
• Sprinkle lightly with sesame seeds then serve.

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!

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spread pork ribs on a baking sheet; season with salt and pepper.
• Bake in the preheated oven until lightly browned, about 30 minutes.
• Whisk hoisin sauce, sugar, soy sauce, white wine, tomato paste, garlic, chili-garlic sauce, and five-spice powder together in a bowl.
• Grease a slow cooker insert with cooking spray. Transfer pork ribs to the pot. Cover evenly with hoisin sauce mixture.
• Cook on Low, stirring halfway through, until pork ribs are tender, about 8 hours.

Steps:

• Place ribs in 3 1/2-to 4-quart slow cooker. Cover with onion slices. Mix hoisin sauce, vinegar, soy sauce, ginger and sesame oil; pour over ribs and onion.
• Cover and cook on low heat setting 8 to 10 hours or until ribs are tender. Remove ribs to serving platter; keep warm. Skim fat from surface of juices in cooker. Serve ribs with sauce; sprinkle with cilantro.