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My review
Chef John's Hoisin Barbeque Pork Ribs
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Chef John
"Hoisin sauce has an interesting story behind it. I probably should have said confusing rather than interesting. According to my extensive research (5 minutes on Wikipedia), 'hoisin' is a romanticisation of the Cantonese word for seafood. What? Why? It's traditionally served with pork, isn't it?"
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Ingredients
12 h 45 m servings 482Original recipe yields 8 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Whisk pineapple juice, 1/2 cup hoisin sauce, and hot chile paste together in a bowl; pour marinade into a resealable plastic bag. Add spareribs, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, 8 hours to overnight.
- Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with a silicone baking mat.
- Remove spareribs from the marinade and shake off excess; discard remaining marinade. Pat ribs dry and place on the prepared baking sheet.
- Whisk sea salt, brown sugar, Chinese five-spice powder, and cayenne pepper together in a bowl. Season ribs with dry rub.
- Bake ribs in the preheated oven for 1 hour.
- Stir ketchup, rice vinegar, 2 tablespoons hoisin sauce, soy sauce, and fish sauce together in a bowl until baste is smooth.
- Brush ribs all over with baste. Continue cooking in the oven, turning and basting ribs all over every 15 to 20 minutes, until ribs are tender and falling off the bone, about 3 1/2 hours.
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Footnotes
- Cook's Note:
- You can substitute hot sauce for the hot chile paste.
- Nutrition:
- The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary.
- Partner Tip
- Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.
Nutrition Facts
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Reviews
Read all reviews 1013 Ratings
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Most helpful positive review
8/12/2014
The taste of there are just fine but 300 for 4 + hours left them a bit to dry for us. They were falling off the bone but the meaty edges were like jerky. I have used this method before but coo...
Most helpful critical review
4/27/2017
the ribs came out pretty well but what I would do next time is use a little less hoisin sauce and would probably leave it in the oven for no more than 2 hours at the 300 degrees that was recomme...
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8/12/2014
The taste of there are just fine but 300 for 4 + hours left them a bit to dry for us. They were falling off the bone but the meaty edges were like jerky. I have used this method before but coo...
11/15/2014
I'm not sure I have the right to rate this, because I cheated madly. Don't usually do that with Chef John's recipes, because they are so good made exactly as stated. However - didn't have time...
11/5/2017
Very nicely done! I doubled the basting sauce because I like them extra flavourful, but if I was making 5his again as a main dish meat, I would cut it back to the regular amount of sauce. As an ...
4/27/2017
the ribs came out pretty well but what I would do next time is use a little less hoisin sauce and would probably leave it in the oven for no more than 2 hours at the 300 degrees that was recomme...
1/23/2017
Loved em! Great flavor & tender as they come! Most definitely a keeper recipe!!
12/29/2016
After 1.5 hours in ven I reduced temp to 275 Checking them 15 min later, to baste again, i decided they were getting overcooked. I turned oven off, nd removed ribs 5 min later. Alas, even th...
12/12/2016
Very much liked them. I used a slightly different rub variation with more 5 spice, but this a fun and different way to serve Ribs. I have a few other rib styles I prefer, but I did like ...
11/19/2015
Waay too much salt. Next time I'll start with 1 teaspoon salt and more brown sugar. Needs a little sweet, I added some dark corn syrup to the basting. I'll try honey next time.
10/29/2015
This stuff is addictive. Made as written one time, then two more times adding whatever I have around. If I can't fail at this, no one can.