Hoisin Ribs

Hoisin Ribs 01

Years ago, when I lived in Woodstock, New Brunswick, there was a Chinese restaurant not far from my house. It was a very much a westernized Chinese eatery, and, in general, the food wasn’t especially remarkable, but they did a glazed rib dish on their lunchtime buffet that was always excellent. In particular, they used much longer ribs than the typical one-inch deals in the standard ‘Honey-Garlic Ribs’ and they were never cooked to the point that the meat fell apart. The glazing sauce was very simple – sweet with a nice malty background taste – and it wasn’t until a long time afterwards that I finally recognized it as being little else other than Hoisin Sauce. Today’s presentation duplicates those ribs as best as could manage. You can, of course, do a much larger batch as a main course offering, but I used a pound of nicely cut back ribs to make an appetizer, or Dim Sum type dish…

Hoisin Ribs 02

The first step is to coat the ribs with a couple of tablespoons of Hoisin Sauce and then bake them on a rack in a very hot (500 degree) oven for about 15 minutes or so. This will brown them nicely and also drain away some of the fat.

Hoisin Ribs 03

Afterwards, transfer the ribs to a casserole dish and cover them with a braising liquid composed of 3 tablespoons of water and one tablespoon of sugar for each cup of water. In this case, I only needed one cup of water.

Hoisin Ribs 04

Bake the ribs at 375 degrees, turning several times in the liquid, until the sauce has reduced to a syrupy glaze. This will take about an hour. Serve in small dishes with a little of the remaining sauce spooned over.

That’s it…

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