|Nutritional Guidelines (per serving)|
|Servings: 6 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 14g||18%|
|Saturated Fat 4g||21%|
|Total Carbohydrate 26g||9%|
|Dietary Fiber 2g||7%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This Chinese-style pork rib recipe utilizes the deep flavors of hoisin and five-spice powder coupled with the saltiness of soy sauce and the light, sweet flavor of honey.
Baby back ribs are perfect, since they are smaller, packed with meat, and provide a better presentation. If you use larger pork ribs, you will need to adjust the cooking time and might need more of the marinade, but the basic instructions and recipe would be the same.
Consider giving these delicious ribs a try the next time you have a cookout. It's a nice break from American-style barbecue and you can pair the ribs with rice and Asian-inspired vegetable side dishes.
- For the Ribs:
- 2 racks baby back ribs (trimmed and cut into individual ribs)
- Garnish: 5 green onions (finely chopped)
- Garnish: 2 to 3 tablespoons toasted sesame seeds
- For the Marinade:
- 1/2 cup soy sauce
- 1/3 cup dry sherry
- 1/4 cup hoisin sauce
- 2 tablespoons brown sugar
- 2 tablespoons honey
- 3 cloves garlic (minced)
- 2 teaspoons ginger (minced)
- 2 1/2 teaspoons cider vinegar
- 2 teaspoons sesame oil
- 1 teaspoon chili paste
- 1/2 teaspoon Chinese five-spice powder
- 1/4 teaspoon white pepper
Note: while there are multiple steps to this Chinese-style grilled pork ribs recipe, it is broken down into workable sections to help you better plan for preparation and cooking.
Prepare the Ribs
Gather the ingredients.
Trim the excess fat from the ribs and remove the membrane from the back of the ribs. Cut the rack into individual ribs.
Marinate the Ribs
Gather the marinade ingredients.
In a small bowl, combine the soy sauce, dry sherry, hoisin sauce, brown sugar, honey, minced garlic, minced ginger, cider vinegar, sesame oil, chili paste, Chinese five-spice powder, and white pepper. Reserve about 1/4 cup of this marinade to use for basting. The rest will be used to marinate the ribs.
Place the ribs into a resealable plastic bag (you might need to use two or more bags for this). Pour the marinade over the ribs, making sure they are well coated. Seal the bags and place the bags into a refrigerator. Marinate the ribs for 1 to 4 hours.
Grill the Ribs
Heat the grill to medium. Remove the ribs from the bags and discard the marinade that has been in contact with the raw meat.
Place the ribs on the heated grill grate and cook for 25 to 30 minutes, or until the internal temperature reaches 165 F. Baste with reserved marinade two to three times throughout the cooking process. Make sure to stop basting at least 5 to 8 minutes before the ribs are finished cooking.
Remove the ribs from the grill and place them onto a large platter. Sprinkle with toasted sesame seeds and chopped green onion for a garnish.