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Hoisin Baby Back Ribs
5 from 12 votes

Hoisin Baby Back Ribs

Hoisin Baby Back Ribs feature a rich marinade made with hoisin sauce, honey, ketchup, soy sauce, and an aromatic blend of spices including curry powder and orange zest. The ribs are marinated overnight to soak up the complex flavors, then broiled and slow-baked to tender perfection. Toasted white sesame seeds add texture and a subtle nutty finish to the sauce. This combination creates tender ribs with a sweet and savory glaze, suitable for a comforting dinner or special occasion.

Prep Time
15 mins
Cook Time
2 hrs
Marinating Time
8 hrs
Total Time
10 hrs 15 mins
Servings: 8 servings (3 racks)
Calories: 770 kcal
Course: Main Course, Appetizer
Cuisine: Asian, American, Hawaiian

Ingredients

  • 1 cup ketchup
  • ¾ cup hoisin sauce
  • ½ cup honey
  • ⅓ cup soy sauce
  • ⅓ cup dry sherry or white wine
  • ¼ cup plus 2 tablespoons white wine vinegar
  • ¼ cup white sesame seeds toasted
  • 2 tablespoons plus 2 teaspoons curry powder
  • 2 tablespoons plus 2 teaspoons sesame oil dark
  • 2 tablespoons orange zest
  • 2 tablespoons garlic minced
  • 1 tablespoon red pepper flakes crushed
  • ½ teaspoon kosher salt
  • ½ teaspoon black pepper freshly ground
  • 3 baby back pork ribs halved, racks

Instructions

    Cup of Yum
  1. Whisk together all the ingredients except for the ribs, salt, and pepper. Reserve 1 ½ cups of the sauce (a bit less than half) and refrigerate until needed. Place ribs in a large Tupperware or food storage bag and add the remaining sauce. Cover and refrigerate the ribs overnight to marinate.
  2. Preheat broiler. In a roasting pan, place a roasting rack large enough to fit it. Wipe off excess marinade, season ribs with salt and pepper, and place the ribs bone-side up on the rack and broil for 7 to 10 minutes until lightly browned. Flip over the ribs so the meat-side is up and broil another 7 to 10 minutes. Remove the roasting pan from the oven and fill about ¼ inch of water, enough to almost reach the bottom of the rack.
  3. Heat the oven to 375°F. Cover the pan with foil and bake for 1 ½ to 2 hours, or until the meat between the ribs is fork-tender. Remove the pan from the oven, remove the foil and brush with ¾ cup of the reserved sauce (alternatively, you can make the ribs up to this point in advance, remove them to a sheet pan, and then brush on the sauce and return to the oven to re-heat and finish them off when you’re ready to serve). Return to the oven uncovered and bake for another 15 minutes. Heat the remaining ¾ cup sauce to serve alongside the ribs. Cut racks into individual ribs using a serrated knife, transfer to a platter, and serve with the warmed sauce.

Notes

  • The amount of marinade is sufficient for three racks of ribs; it can be reduced proportionally for fewer racks if desired.
  • Marinate the ribs overnight to allow full flavor penetration.
  • Use toasted sesame seeds for added texture and nutty aroma in the sauce.
  • Baking with water in the pan helps keep the ribs moist and tender during cooking.

Nutrition Information

Calories 770kcal (39%) Carbohydrates 95g (32%) Protein 22g (44%) Fat 32g (49%) Saturated Fat 7g (35%) Monounsaturated Fat 2g (10%) Cholesterol 86mg (29%) Sodium 4504mg (188%) Potassium 146mg (3%) Fiber 3g (12%) Sugar 83g (166%)

Nutrition Facts

Serving: 8 servings (3 racks)

Amount Per Serving

Calories 770

% Daily Value*

Calories 770kcal 39%
Carbohydrates 95g 32%
Protein 22g 44%
Fat 32g 49%
Saturated Fat 7g 35%
Monounsaturated Fat 2g 10%
Cholesterol 86mg 29%
Sodium 4504mg 188%
Potassium 146mg 3%
Fiber 3g 12%
Sugar 83g 166%

* Percent Daily Values are based on a 2,000 calorie diet.