Bakedporkribswithhoisinbarbecuesauce Recipes

Steps:

• Preheat a grill to medium high. Combine the hoisin sauce, ketchup, pickle brine and honey in a large bowl. Transfer half of the mixture to a separate large bowl; add the pork and marinate, 5 minutes.
• Add the mayonnaise to the remaining hoisin sauce mixture and whisk until smooth. Add the broccoli slaw, scallions and chopped pickle; season with salt and toss to coat. Set aside.
• Brush the grill grates with vegetable oil. Remove the pork from the marinade and grill until marked and cooked through, about 3 minutes per side; transfer to a cutting board. Toast the baguette on the grill, cut-side down, 1 to 2 minutes. Slice the pork into thick strips; divide among the baguette pieces and top with the slaw and sliced pickles. Serve with vegetable chips.

Steps:

• For the ribs: In a medium saucepan, combine the soy sauce, brown sugar, molasses, salt and 1 cup water. Bring to a boil and set aside to cool to room temperature.
• Put the ribs in a large, turkey-sized baking bag or sealable plastic bag. Support the bag in a 12-by-14-inch baking pan. Pour the marinade over the ribs and seal the bag. Marinate the ribs in the refrigerator for a few hours, turning the bag occasionally to thoroughly coat the meat.
• Preheat the oven to 375 degrees F.
• Drain and discard the marinade. Cut four slits in the top of the baking bag, if you are using one. Otherwise, remove the ribs, transfer them to the baking pan, and cover the pan with foil or a lid. Bake for 2 hours.
• For the barbecue sauce: While the ribs are baking, blend the ketchup, chili sauce, brown sugar, dry mustard and 1/3 cup water in a large saucepan. Bring the mixture to a boil, stirring to dissolve the sugar, then remove from the heat.
• When the ribs are cooked and tender, remove them from the baking bag. Lower the oven temperature to 350 degrees F.
• Brush the ribs on both sides with the barbecue sauce and return them to the oven to bake, uncovered, for 30 minutes longer. Just before serving, throw the ribs under the broiler to give them a bit of a char.

Steps:

• Preheat the oven to 350 degrees F. Line a sheet pan with aluminum foil.
• Place the ribs on the sheet pan meat-side up and sprinkle them with 2 teaspoons salt and 1 teaspoon pepper. Pour the BC Barbecue Sauce generously on each rack and cover the ribs loosely with aluminum foil. Bake for 1 1/2 hours for baby backs and 1 3/4 hours for St. Louis ribs, until the meat is very tender when tested with a fork. As soon as the ribs are out of the oven, spread them generously with additional barbecue sauce. Grill right away or refrigerate to grill later.
• About 40 minutes before you want to serve, heat a charcoal grill with a layer of hot coals or heat a gas grill to medium-high heat. After the charcoal turns gray, brush the cooking grate with oil to keep the ribs from sticking. Place the ribs on the grill ribs-side down, put the lid on top (be sure both vents are open!) and grill for 5 minutes. Turn the ribs meat-side down, put the lid back on and grill for another 4 to 5 minutes, until nicely browned. Place on a cutting board and cover tightly with aluminum foil and allow the ribs to rest for 10 minutes. Cut into ribs and serve hot with extra barbecue sauce on the side.
• Heat the oil in a large saucepan over low heat, add the onions and cook for 10 to 15 minutes, until the onions are translucent but not browned.
• Add the garlic and cook for one more minute. Add the tomato paste, vinegar, honey, Worcestershire sauce, mustard, soy sauce, hoisin sauce, chili powder, cumin and pepper flakes. Bring to a boil, then lower the heat and simmer uncovered for 30 minutes. Use immediately or pour into a container and refrigerate for several weeks.

Steps:

• Sprinkle pork chops with 1/4 teaspoon salt and pepper. In a large cast-iron or other ovenproof skillet, cook chops in oil until browned, 3-4 minutes on each side. , In a small bowl, combine the water, ketchup, vinegar, celery seed, nutmeg, bay leaf and remaining salt. Pour over pork; bring to a boil., Cover and bake at 350° until a thermometer reads 145°, 15-20 minutes. Discard bay leaf.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Cut spareribs into serving size portions, wrap in double thickness of foil, and bake for 1 1/2 hours. Unwrap, and drain drippings. (I usually freeze the drippings to use later in soups.) Place ribs in a large roasting pan.
• In a bowl, mix together brown sugar, ketchup, soy sauce, Worcestershire sauce, rum, chile sauce, garlic, mustard, and pepper. Coat ribs with sauce and marinate at room temperature for 1 hour, or refrigerate overnight.
• Preheat grill for medium heat. Position grate four inches above heat source.
• Brush grill grate with oil. Place ribs on grill, and cook for 30 minutes, basting with marinade.

Steps:

• Prepare this sauce a day ahead and chill overnight.
• In a saucepan combine all ingredients and bring to a slow boil, stirring occasionally to prevent from scorching (about 30-35 minutes).
• You can strain the sauce if desired to remove the onion and garlic, that is optional.
• Cool to about room temperature; cover and chill overnight or up to 2 days.
• Sprinkle ribs with salt and pepper, then let the ribs sit out for 30 minutes at room temperature before baking.
• Set oven to 350 degrees.
• Grease a large baking sheet/s.
• Place the ribs (meat side up) on baking sheet.
• Bake the ribs for 30 minutes.
• Remove the ribs and brush on about 1/4 cup prepared sauce over each rack of ribs; return to oven and continue to bake for 20 minutes longer.
• After 20 minutes, remove and brush another 1/4 cup over each rack, place back in the oven for another 20 minuters.
• Repeat again using 1/4 cup sauce this time for about 25-30 minutes (100 minutes baking time in total).
• Cut the ribs into thirds and arrange on a serving platter; rub a bit more sauce over the top of the ribs and serve!

Steps:

• Place pork ribs in a large dutch oven. Add water and salt. Boil covered on simmering low heat for approximately 1 hour 15 minutes until fork tender. While ribs are boiling prepare sauce.
• SAUCE: Saute chopped onion and celery in olive oil in a small saucepan.
• Add ketchup, brown sugar, lemon juice, worcestershire sauce and water. Simmer for one minute. Spoon on top of pork ribs which have been placed on a serving dish.
• Enjoy!

Steps:

• Preheat oven to 300 degrees F. Line a baking sheet with two layers of foil, shiny side out.
• Peel off tough membrane that covers the bony side of the ribs.
• Season the ribs on both sides with salt and pepper. If using, divide the Hickory liquid smoke evenly over the ribs.
• In a medium bowl, combine the light brown sugar, paprika, garlic powder and ground red pepper. Apply the rub to all sides of the ribs.
• Lay ribs on the prepared baking sheet, meaty side down. BONE SIDE DOWN FOR GRILLING!
• Lay two layers of foil on top of ribs and roll and crimp edges tightly, edges facing up to seal.
• Transfer to the oven and = bake for 2-2 1/2 hours or until meat is starting to shrink away from the ends of the bone.
• Remove from oven.
• Heat broiler.
• Cut ribs into serving sized portions of 2 or 3 ribs.
• Arrange on broiler pan, bony side up.
• Brush on sauce.
• Broil for 1 or 2 minutes until sauce is cooked on and bubbly.
• Turn ribs over.
• Repeat on other side.
• Alternately, you can grill the ribs on your grill to cook on the sauce.

Steps:

• Place soy sauce, honey, rice wine, hoisin sauce, ketchup, brown sugar, garlic, five-spice powder, black pepper, cayenne pepper, and curing salt in a saucepan. Bring to a boil on high heat; reduce heat to medium-high. Cook for 1 minute. Remove from heat. Cool to room temperature.
• Cut pork roast in half lengthwise. Cut each half again lengthwise forming 4 long, thick pieces of pork.
• Transfer cooled sauce to a large mixing bowl. Stir in red food coloring. Place pork sections into sauce and coat each piece. Cover with plastic wrap and refrigerate 4 to 12 hours.
• Preheat grill for medium heat, 275 to 300 degrees F (135 to 150 degrees C) and lightly oil the grate. Line a baking sheet with parchment paper.
• Remove sections of pork from marinade and let excess drip off. Place on prepared baking sheet. Sprinkle with kosher salt to taste.
• Transfer pork sections to grate over indirect heat on prepared grill. Cover and cook about 45 minutes. Brush with marinade; turn. Continue cooking until an instant-read thermometer inserted into the center reads 185 and 190 degrees F, about 1 hour and 15 minutes more. Do not use any more marinade on cooked meat until after you boil it.
• Place leftover marinade in saucepan; bring to a boil; let simmer 1 minutes. Remove from heat. Now you can use it to brush over the cooked pork.

Steps:

• In a large bowl, blend hoisin sauce, cranberry sauce, soy sauce, white wine, honey, and red food coloring. Mix in garlic salt and Chinese five-spice powder. Place ribs in the mixture. Cover, and marinate in the refrigerator at least 1 hour.
• Preheat oven to 350 degrees F (175 degrees C).
• Place water in the bottom of a large roasting pan. Arrange ribs on pan rack, and cook 30 minutes in the preheated oven. Cover with remaining sauce mixture, and continue cooking 30 minutes, to an internal temperature of 160 degrees F (70 degrees C).

Steps:

• Place ribs in large roasting pan.
• Pierce meat with fork.
• Sprinkle with Chinese five-spice powder and onion powder; rub mixture into meat.
• Whisk remaining ingredients in small bowl to blend.
• Pour sauce over ribs, turning to coat.
• Turn ribs meat side down; cover pan with aluminum foil and refrigerate overnight.
• Preheat oven to 400°F
• Bake ribs, covered, until just tender, about 30 minutes.
• Uncover and turn ribs meat side up; bake until ribs are cooked through, basting occasionally, about 35 minutes.
• Cut meat between bones to separate ribs and serve.

Steps:

• Rub the salt, pepper and pepper flakes into the ribs and place into a glass baking dish. Pour the vinegar over the ribs and cover with plastic wrap. Refrigerate overnight, rotating the ribs in the vinegar twice.
• Preheat oven to 375 degrees. Drain the vinegar from the baking dish and roast the ribs for 1 1/2 hours. Increase oven temperature to 400 degrees. Remove ribs from oven and brush with some barbecue sauce. Return ribs to oven and roast for another 30 minutes or until tender. Serve ribs with extra barbecue sauce.

Steps:

• Place ribs in large roasting pan. Pierce meat with fork. Sprinkle with Chinese five-spice powder and onion powder; rub mixture into meat.
• Whisk remaining ingredients in small bowl to blend. Pour sauce over ribs, turning to coat. Turn ribs meat side down; cover pan with aluminum foil and refrigerate overnight.
• Preheat oven to 400°F. Bake ribs, covered, until just tender, about 30 minutes. Uncover and turn ribs meat side up; bake until ribs are cooked through, basting occasionally, about 35 minutes. Cut meat between bones to separate ribs and serve.

Steps:

• Preheat oven to 325 degrees Fahrenheit.
• Combine garlic powder and onion powder.
• Rub seasoning mixture over the ribs.
• Line a shallow baking pan with foil; oil or spray foil with nonstick cooking spray.
• Arrange ribs on the foil.
• Top ribs with onion slices.
• Cover with another piece of foil and bake for 1 hour and 15 minutes, or until very tender.
• Remove the top piece of foil and brush with barbecue sauce.
• Bake uncovered for about 15 minutes longer, or broil for about 5 minutes.

Steps:

• Combine the marinade ingredients in a bowl and whisk thoroughly. Place the meat in a resealable plastic bag (you may need more than one), add the marinade, seal tightly, and toss to coat. Refrigerate for at least 3 hours or overnight.
• Heat your cooker to 300°F. (You can also use an indoor oven. Just place the ribs on a wire grate over a pan or on a broiler pan.) If you are using a gas grill, turn off one or two burners and place the meat over the cool burners. If you are using a charcoal grill, set it up by banking the coals against one side for indirect cooking. Remove the ribs from the marinade and cook for about 1 hour; then paint the bone side of the ribs with a coat of the honey or char siu sauce. Cook for 10 minutes, underside up; then turn meat side up, paint with more honey or char siu sauce, and cook for another 10 minutes. Remove the ribs, let them sit for 5 minutes, cut them into individual ribs, and serve hot, garnished with chopped fresh chives.