Orange Ginger Hoisin Ribs. Oven baked, tender, succulent dry rubbed ribs with an incredibly flavourful orange ginger and Hoisin sauce/glaze.
I’m always willing to try new ideas for rib recipes and this one was fantastic. It uses both a dry rub and a glaze for the ribs for maximum flavour impact. I do like to let the ribs hang around in the fridge overnight after applying the dry rub to let the spices infuse into the meat before slow cooking in the oven.
The glaze can be brushed on during the last half hour of cooking, tossed with the individual ribs, or just used as a dipping sauce.
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You might also like this recipe for Smoked Pork Loin:
- 4 racks pork back or side ribs
- 3 tbsp ground ginger
- 2 tbsp chili powder
- 1 tbsp sea salt
- 1 teaspoon black pepper
- 2 tbsp dry mustard powder
- 2 tbsp Chinese five spice powder
- 2 tbsp paprika
- 3 cloves minced garlic
- 3 tbsp olive oil
- 2 cups orange juice
- pinch salt
- 1/2 tsp black pepper
- 1 tsp sesame oil
- 1 tsp chili flakes optional
- 1/4 cup apple cider vinegar
- 3 tbsp grated fresh ginger
- 1/2 cup hoisin sauce
Remove the silver skin from the backs of the ribs. I push the handle of a spoon under the silver skin to loosen it at one end then pull it off in long strips
Mix together all the ingredients listed in the dry rub until they are well combined.
Rub the dry rub all over the ribs and cover with plastic wrap. Let sit in the refrigerator for several hours or overnight.
Cover a large cookie sheet with aluminum foil and place a baking rack on the sheet. Slowly open roast the ribs at 300 degrees F for about 2 1/2 - 3 hours or until fully cooked and tender. (i.e.The rib bones come easily away from the meat.)
In a small saucepan saute the garlic lightly in the olive oil. When the garlic is softened but not browned add all of the other ingredients EXCEPT the Hoisin Sauce.
Simmer until the volume of the liquid is reduced by half. Remove from heat and stir in the hoisin sauce.
Use this glaze to brush on the ribs several times in the last half hour of cooking and as a dipping sauce or poured over the ribs when serving.
If serving plain steamed rice with the ribs, I often double the sauce recipe to spoon some of the sauce over the rice. Amy unused sauce is easily frozen too.
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
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