|Nutritional Guidelines (per serving)|
This Chinese-style pork rib recipe utilizes the deep flavors of hoisin and five spice powder, coupled with the saltiness of soy sauce and a 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 may 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 (30-45 milliliters) 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
Trim the excess fat from the ribs and remove the membrane from the back of the ribs. Cut the ribs into individual ribs.
Combine the marinade ingredients (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 a quarter cup of the marinade to use for basting, keeping it separate from the rest, which you will use for marinating.
Place the ribs into a resealable plastic bag. You might need to use two or more bags for this. Pour the marinade over 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.
Preheat the grill to medium heat. Remove the ribs from the bags and discard the marinade that has been in contact with the raw meat.
Cook the ribs for 25 to 30 minutes, or until the internal temperature reaches 165 F. Baste with reserved marinade 2 to 3 times throughout the cooking process. Make sure to stop basting at least 5 to 8 minutes before 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.