Hoisin Pork Ribs
Photography by Edward Pond
This recipe makes 16 servings
Nutritional Info |
|
|---|---|
| Per piece: about | - |
| cal | 160 |
| pro | 12 g |
| total fat | 10 g |
| sat. fat | 3 g |
| carb | 5 g |
| fibre | 0 |
| chol | 45 mg |
| sodium | 170 mg |
| % RDI: | - |
| calcium | 2 |
| iron | 7 |
| vit C | 2 |
| folate | 2 |
Carb-conscious Brian Costello, senior special sections editor of The Hockey News, loves these sticky, meaty ribs and prefers them to the usual battered-and-fried snacks. Single-rib portions make for easy handling in the corner -- of the couch.
Ingredients
Preparation
Cut ribs into 1-rib portions. Place in large pot and cover with cold water; bring to boil and skim off froth. Reduce heat, cover and simmer until tender, about 20 minutes; drain. (Make-ahead: Let cool; cover and refrigerate for up to 24 hours.)
In bowl, combine hoisin sauce, vinegar, honey, garlic, ginger and hot pepper flakes. Arrange ribs on foil-lined rimmed baking sheet; brush with half of the sauce. Roast in 425°F (220°C) oven for 7 minutes. Brush with remaining sauce; roast until browned and slightly caramelized, about 7 minutes. Sprinkle with sesame seeds and green onions.
Source : Canadian Living Magazine: April 2004
- Keywords : Appetizers; Chinese; Roast; Pork; Honey; Sesame seeds; Pork ribs; Hoisin sauce;
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