Well Dined

8Feb/120

Aisan Glazed Ribs


These ribs are one of Jasper's favorite meals - they are sweet and salty and totally messy!


Slather some babyback ribs in a mixture of hoisin, soy, ginger, and garlic and roast in the oven.


When they are cooked through, cut them up and top them off with more sauce and broil to make a sticky glaze.


These ribs are packed with flavor and finger-lickin good!

Asian Glazed Ribs
adapted from Real Simple
serves 4
*Cook's Note - these can get over salty really quickly, so I have included some notes in the directions to help you avoid that.

3 lbs baby-back pork ribs
1 cup hoisin sauce
1/4-1/2 cup low-sodium soy sauce
4 tbsp grated fresh ginger
4 cloves garlic, chopped
2 scallions, thinly sliced
cooked Jasmine rice

Heat oven to 350° F. Place the ribs in a large roasting pan and season with 1 teaspoon pepper. Do not add any salt.

In a small bowl, combine the hoisin sauce, ginger, and garlic; add the soy sauce starting with the lower amount and increasing until you reach the desired level of saltiness. Spoon half of the glaze over the ribs. Cover the pan tightly with foil (do not forget this or they will take longer to cook!) and bake until the ribs are tender, 45 minutes to an hour.

Heat the broiler. Cut the racks of ribs into individual ribs, return to the roasting pan, and brush with the remaining glaze. Broil until just beginning to char, 2 to 3 minutes. Serve the ribs over rice (careful with the salt amount in the rice) and sprinkle with the scallions.

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