Hoisin Pork Ribs
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:
Photography by Edward Pond
| 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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