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?
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 cooked at 250 - 275 with better results. Read More
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 recommended but would definitely try it again Read More
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 cooked at 250 - 275 with better results. Read More
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, had ribs, so I took the ingredients and threw the lot in the slow cooker on low for 7 hours. I cut the pineapple juice a bit, used sriracha instead of chili paste, but left everything else pretty much as is. I did flip the ribs a few times. It was delicious regardless! Next time I will try doing it according to the recipe. Read More
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 appetizer I would double the sauce and probably cute the ribs into singles after the first 1 1/2 or so, but that does not take anything away from the recipe. Have always liked Chef John’s recipes and this is no exception. Read More
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 the thicker chunks were dried and over cooked. I cant imagine using the times prescribed and not having overdone meat. Something is wrng here. And afyer all the fussing with this recipe Im v disappointed. We couldnt really eat much of it simply too dries/over cooked. Read More
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 these I will do them again. Never thought to marinate ribs by cutting into half racks and using a zip lock. good tip! Read More
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. Read More
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 recommended but would definitely try it again Read More
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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 cooked at 250 - 275 with better results.
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, had ribs, so I took the ingredients and threw the lot in the slow cooker on low for 7 hours. I cut the pineapple juice a bit, used sriracha instead of chili paste, but left everything else pretty much as is. I did flip the ribs a few times. It was delicious regardless! Next time I will try doing it according to the recipe.
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 appetizer I would double the sauce and probably cute the ribs into singles after the first 1 1/2 or so, but that does not take anything away from the recipe. Have always liked Chef John’s recipes and this is no exception.
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 the thicker chunks were dried and over cooked. I cant imagine using the times prescribed and not having overdone meat. Something is wrng here. And afyer all the fussing with this recipe Im v disappointed. We couldnt really eat much of it simply too dries/over cooked.
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 these I will do them again. Never thought to marinate ribs by cutting into half racks and using a zip lock. good tip!
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.
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 recommended but would definitely try it again
