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Honey-Hoisin Ribs

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honey-hoisin ribs

Honey-Hoisin Ribs

Honey-Hoisin Ribs


  • 1 1/2 cups sake
  • 1 1/2 cups soy sauce
  • 1 1/2 cups hoisin sauce
  • 1 1/2 cups brown sugar
  • 1 1/2 cups honey
  • 1/2 cup chili-garlic sauce (sambal oelek)
  • 1/4 cup five-spice powder
  • 5 garlic cloves, minced
  • 1 3-inch piece of ginger, peeled and minced
  • 2 jalapenos, seeded and minced
  • 1/2 cup sesame oil
  • 4 slabs of baby back ribs
  • 1 tablespoon cornstarch


In a large bowl, combine the sake, soy sauce, hoisin sauce, brown sugar, honey, chili-garlic sauce, five-spice powder, garlic, ginger and jalapenos.  Whisk in the sesame oil to blend.

Place the ribs in a deep roasting pan.  Pour half the marinade over the ribs to coat.  Cover with plastic and refrigerate at least 4 hours, overnight is even better.  Reserve and chill the remaining half of the marinade.

Preheat oven to 300°F.

In a small bowl, stir the cornstarch into 3 tablespoons of water to create a slurry.

In a sauce pan, heat the remaining half of the marinade and thicken by stiring in the slurry.  When it thickens to the consistency of barbecue sauce, set it aside to cool.

Remove the marinaded ribs from the refrigerator.  Pour all but a half cup of the thickened sauce over the ribs.  Cover with foil, place in the oven and braise for 3 hours.

To finish the ribs, prepare a gas or charcoal grill for cooking over high heat.  Grill the ribs, turning once and basting with the reserved sauce, until deeply browned and caramelized, about 10 minutes per side.  Slide into single ribs and serve hot.  Makes about 8 servings.


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Categories : Main Courses
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