Sticky Hoisin Oven Baked Ribs
These Sticky Hoisin Oven Baked Ribs are fall off the bone tender. The glaze gives these baby back ribs a delicious sticky coating. The asian flavors of this recipe are incredible, and we love serving these ribs with some white rice.
Servings: 4
Calories: 374kcal
Ingredients
- 1 (3 lb) rack baby back ribs
dry rub
- 1 ½ tablespoons light brown sugar
- 1 teaspoon garlic powder
- 1 teaspoon ground ginger
- 1 teaspoon sea salt
- ½ teaspoon ground cumin
- 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 minced shallots
- 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 onions, thinly sliced
- 2 teaspoons toasted sesame seeds
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.
Video
Notes
Make Ahead
Our ribs can be baked up to 3 days ahead of time and the glaze can be made up to 1 week ahead of time.
- To make glaze ahead of time, make as directed and cool completely. Transfer to an airtight container and refrigerate for up to 1 week. When ready to use, simmer in a small pot until heated through, then slightly cool
- To make ribs ahead of time fully marinate and bake ribs as directed. Drain liquid from foil, but keep ribs tightly covered in foil. Refrigerate for up to 3 days. When ready to use, unwrap ribs and place onto a baking sheet, meat side down. Brush with glaze and broil for 2 to 3 minutes. Flip ribs, brush with more glaze and continue to broil for an additional 2 to 3 minutes or until ribs have heated through and caramelized from the glaze.
- To freeze oven baked ribs, make as directed, before applying glaze, and cool completely.
- Cut cooled rack of ribs into 3 pieces and tightly wrap each piece in heavy duty foil. Place foil packets into a resealable freezer bag, removing as much air as possible before sealing and place in freezer.
- To reheat oven baked ribs thaw in refrigerator. Once ribs are full thawed remove foil, then brush ribs with glaze on both sides and place onto a baking sheet, meat side up. Place in a 325˚F oven and heat through, about 20 minutes. Brush ribs with more glaze and transfer to a broiler. Broil for 2 to 3 minutes or until glaze caramelizes. Top with sliced green onions and sesame seeds.
Nutrition
Serving: 1g | Calories: 374kcal | Carbohydrates: 41g | Protein: 17g | Fat: 13g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 1908mg | Potassium: 326mg | Fiber: 1g | Sugar: 33g | Vitamin A: 132IU | Vitamin C: 2mg | Calcium: 66mg | Iron: 2mg