|Nutritional Guidelines (per serving)|
|Servings: 2 to 4|
|Amount per serving|
|% Daily Value*|
|Total Fat 9g||12%|
|Saturated Fat 3g||15%|
|Total Carbohydrate 40g||15%|
|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.|
Hoisin sauce, sometimes called Chinese barbecue sauce, gives this barbecue ribs recipe a wonderfully vibrant flavor and brilliant color. Hoisin sauce is easy to find in the Asian section of any large market. This barbecue pork ribs recipe could be easily adapted for beef and chicken with delicious results.
- 1 full rack pork spareribs
- For the Marinade:
- 1/2 cup hoisin sauce
- 6 ounces pineapple juice
- Optional: 1 tablespoon hot Asian-style chili sauce
- For the Rub:
- 1 tablespoon salt (kosher)
- 1/2 teaspoon five-spice powder
- 1 tablespoon brown sugar
- 1 pinch cayenne pepper
- For the Glaze:
- 1/4 cup hoisin sauce
- 1/2 cup ketchup
- 1/4 cup rice vinegar (seasoned)
- 1 teaspoon soy sauce
- Optional: 1 tablespoon Asian fish sauce
Gather the ingredients.
Cut the rack of ribs in half and place in a large sealable freezer bag.
Mix the marinade ingredients in a bowl and pour over the ribs. Marinate for at least 8 hours, or overnight.
Preheat oven to 300 F.
Remove ribs from bag and pat dry with paper towels.
Mix together and apply the dry rub all over both sides of the ribs.
Roast in the oven at 300 F for 1 hour.
Mix all the glaze ingredients in a small bowl. After 1 hour, baste the ribs with a brush on both sides and return to the oven. Repeat this basting every 20 minutes for another 3 1/2 hours to build up a nice, thick, shiny glaze.
Remove when meat is tender and cut into serving sizes.