Hoisin Pork Ribs

[migration] empty title 552 Image by: [migration] empty title 552 Author: Canadian Living

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.

  • Portion size 16 servings
  • Credits : Canadian Living Magazine: April 2004

Ingredients

  • 3 lbs pork side ribs
  • 3 lbs pork back ribs
  • 1/2 cup hoisin sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon liquid honey
  • 4 cloves garlic minced
  • 1 tablespoon minced gingerroot
  • 1/2 teaspoon hot pepper flakes
  • 1 tablespoon toasted sesame seeds
  • 2 green onions chopped

Method

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.

Nutritional facts <b>Per piece:</b> about

  • Sodium 170 mg
  • Protein 12 g
  • Calories 160.0
  • Total fat 10 g
  • Cholesterol 45 mg
  • Saturated fat 3 g
  • Total carbohydrate 5 g

%RDI

  • Iron 7.0
  • Fibre 0.0
  • Folate 2.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 2.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 0.0
  • Vitamin C 2.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Hoisin Pork Ribs

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