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
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
- Folate 2.0
- Calcium 2.0
- Vitamin C 2.0
