Sticky Hoisin Oven Baked Ribs
User Reviews
5
Sticky Hoisin Oven Baked Ribs
Description
The Sticky Hoisin Oven Baked Ribs recipe begins with a flavorful dry rub consisting of light brown sugar, garlic powder, ginger, sea salt, cumin, white pepper, cayenne, and cinnamon. This rub deeply flavors a 3-pound rack of baby back ribs, which are then refrigerated to marinate for 12 to 24 hours. Meanwhile, the ribs are braised in a mixture of sake, soy sauce, rice wine vinegar, shallot, and garlic, sealing in moisture and tenderness during the slow oven cooking at 325°F for about two and a half hours.
While the ribs cook, a honey-hoisin glaze is prepared that combines hoisin sauce, honey, ponzu, and brown sugar, simmered until slightly thickened. After baking, the ribs are unwrapped and placed meat side down on a sheet, then broiled with the glaze brushed on to caramelize and create a sticky finish. Finally, the ribs are garnished with toasted sesame seeds and thinly sliced green onions, adding freshness and a nutty crunch.
This cooking process highlights textural contrast with tender, falling-off-the-bone meat enhanced by a sticky, sweet-savory glaze. The marinade and braise provide a depth of flavor characteristic of Asian-inspired rib preparations. For serving, these ribs work well alongside simple sides that can balance their rich glaze. The recipe also includes tips for advance preparation, freezing, and reheating while maintaining the glaze's quality and the ribs’ tenderness.
Ingredients
- 1 baby back ribs 3 lb rack
dry rub
- 1 ½ tablespoons light brown sugar
- 1 teaspoon garlic powder
- 1 teaspoon ground ginger
- 1 teaspoon salt sea salt
- ½ teaspoon cumin ground
- ½ teaspoon ground white pepper
- ¼ teaspoon cayenne pepper
- ⅛ teaspoon ground cinnamon
braising liquid
- ½ cup sake or white wine or chicken stock
- ¼ cup soy sauce
- 2 tablespoons rice wine vinegar
- 2 tablespoon shallot minced
- 2 garlic cloves, minced
honey hoisin glaze
- ¼ cup hoisin sauce
- ¼ cup honey
- 2 tablespoons ponzu sauce
- 2 tablespoons light brown sugar
garnishes
- 2 green onion thinly sliced
- 2 teaspoons sesame seeds toasted
Instructions
- Place ribs on a baking sheet, lined with foil.
- Mix together all the dry rub ingredients until well combined.
- Cover ribs with the dry rub, on both sides, until fully coated and tightly wrap with foil.
- Refrigerate and allow ribs to marinate for at least 12 hours (and up to 24 hours).
- Preheat oven to 325˚F.
- In a liquid measuring cup whisk together all braising liquid ingredients.
- Remove ribs from the refrigerator and unwrap just enough to pour liquid over ribs then tightly rewrap.
- Place foil wrapped ribs into oven for about 2 1/2 hours.
- While the ribs bake, combine all glaze ingredients into a small saucepan.
- Stir together and simmer for 10 to 12 minutes or until the glaze reduces and thickens slightly. Remove from heat and cool.
- Remove ribs from the oven and carefully unwrap. Remove ribs from the foil completely and place back onto the baking sheet, meat side down.
- Turn broiler on high in oven.
- Brush some of the glaze over the ribs and carefully flip over. Brush the glaze over the meaty side of the ribs and place under broiler for 2 to 3 minutes.
- Brush ribs with more glaze and return to broiler for an additional 2 to 3 minutes or until caramelized and the edges begin to crisp.
- Remove from broiler and allow ribs to rest for about 5 to 10 minutes. Top with green onions and sesame seeds. Serve.
Notes
- Marinate ribs for 12 to 24 hours to enhance flavor penetration.
- The ribs can be baked up to 3 days ahead; keep tightly wrapped in foil and refrigerate.
- Freeze cooked ribs wrapped in foil and thaw in the refrigerator before reheating.
- Reheat ribs at 325°F, brushing with glaze before finishing under the broiler to re-caramelize.
- Prepare the glaze up to 1 week in advance and reheat gently before use.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 374 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 374kcal | 19% |
| Carbohydrates | 41g | 14% |
| Protein | 17g | 34% |
| Fat | 13g | 20% |
| Saturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 49mg | 16% |
| Sodium | 1908mg | 80% |
| Potassium | 326mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 33g | 66% |
| Vitamin A | 132IU | 3% |
| Vitamin C | 2mg | 2% |
| Calcium | 66mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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