Oven baked, tender, succulent dry rubbed ribs with an incredibly flavourful orange ginger and Hoisin, sauce/glaze.
Course
Dinner
Cuisine
Asian Inspired
Prep Time10minutes
Cook Time3hours
Total Time3hours10minutes
Servings4servings
Calories530kcal
AuthorBarry C. Parsons
Ingredients
4racks pork back or side ribs
For the Dry Rub
3tbspground ginger
2tbspchili powder
1tbspsea salt
1teaspoonblack pepper
2tbspdry mustard powder
2tbspChinese five spice powder
2tbsppaprika
For the sauce
3clovesminced garlic
3tbspolive oil
2cupsorange juice
pinchsalt
1/2tspblack pepper
1tspsesame oil
1tspchili flakesoptional
1/4cupapple cider vinegar
3tbspgrated fresh ginger
1/2cuphoisin sauce
Instructions
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.)
To make the Orange Ginger Hoisin Sauce
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.
Recipe Notes
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.