Hoisin Glazed Ribs
Back in the day, when I lived in Woodstock, New Brunswick, there was a nearby Chinese Restaurant whose food wasn’t especially memorable, except for the ‘Honey-Garlic’ ribs on their week-end buffet. They were longer than the usual spareribs typically encountered, and they were never cooked to the point that the meat was falling apart. Their glazing sauce had pretty much nothing to do with either Honey, or Garlic, and it took me a long time to figure out that their secret was nothing more than a simple Chinese Hoisin Sauce, almost certainly commercially prepared. My interpretation of their dish uses only four ingredients and is very easy to make.
The Basic Method for Hoisin Glazed Ribs
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.
Afterwards, transfer the ribs to a casserole dish and cover them with a braising liquid composed of 3 tablespoons of soy sauce and one tablespoon of sugar for each cup of water. For just 1lb of ribs, you really only need one cup of water.
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.
Your Recipe Card:
Hoisin Glazed Ribs
- 1 lb Pork Back Ribs
- 2 – 3 Tbsp. Hoisin Sauce
- 1 Cup Water
- 3 Tbsp. of Soy Sauce
- 1 – 11/2 Tbsp. Sugar
- Coat the ribs liberally with the Hoisin Sauce and Bake at 500 degrees Fahrenheit for about 15 minutes to a golden brown.
- Afterwards, transfer the ribs to a suitable baking dish and pour over the water mixed with the soy sauce and sugar.
- Bake at 375 degrees for about an hour, turning the ribs several times, util the sauce has reduced to a thick syrupy glaze.
- Serve in small dishes while hot.