Hoisin Pork Ribs

Tested Till Perfect

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.

Servings: 16

Ingredients:

Nutritional Info
Per piece: about -
cal 160
pro 12 g
total fat 10 g
sat. fat 3 g
carb 5 g
fibre trace
chol 45 mg
sodium 170 mg
% RDI: -
calcium 2%
iron 7%
vit C 2%
folate 2%
    3 lb (1.5 kg) pork side or back ribs
    1/2 cup (125 mL) hoisin sauce
    2 tbsp (25 mL) rice vinegar
    1 tbsp (15 mL) liquid honey
    4 cloves garlic, minced
    1 tbsp (15 mL) minced gingerroot
    1/2 tsp (2 mL) hot pepper flakes
    1 tbsp (15 mL) toasted sesame seeds
    2 green onions, chopped

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





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