Name: Baby Back Ribs with Hoisin BBQ Sauce
Yield: 4
Cuisine: American, Asian
Ingredients: 1 cup hoisin sauce, best quality such as Kikkoman or Lee Kum Kee; ½ cup chili sauce (preferably Heinz); 2½ tablespoons dry Sherry; 2 tablespoons honey; 2 tablespoons soy sauce; 1½ tablespoons seasoned rice vinegar; ½ teaspoon Asian/toasted sesame oil; 4 cloves garlic, minced; ½ teaspoon ground ginger; 2 racks baby back pork ribs (4 to 5 pounds), membrane removed (see note below)

Oven baby back ribs with hoisin barbeque sauce on a plate with greens.

Baby Back Ribs with Hoisin BBQ Sauce

By Jenn Segal

Dig into succulent baby back ribs, slow-cooked in a rich hoisin barbecue sauce until they practically fall off the bone.

Servings: 4

Ingredients

1 cup hoisin sauce, best quality such as Kikkoman or Lee Kum Kee
½ cup chili sauce (preferably Heinz)
2½ tablespoons dry Sherry
2 tablespoons honey
2 tablespoons soy sauce
1½ tablespoons seasoned rice vinegar
½ teaspoon Asian/toasted sesame oil
4 cloves garlic, minced
½ teaspoon ground ginger
2 racks baby back pork ribs (4 to 5 pounds), membrane removed (see note below)

Instructions

Make the hoisin BBQ sauce by combining all of the ingredients except for the ribs in a medium bowl.
Cut the rib rack racks in half into 6- or 7-rib sections. Line a baking sheet with heavy duty aluminum foil. Place the rib racks on the baking sheet. Reserve 1 cup of the sauce and pour the remainder over the ribs, coating both sides evenly. Arrange the ribs in a single layer with the meaty sides up. Cover tightly with heavy-duty aluminum foil and refrigerate for a minimum of four hours or overnight.
Preheat the oven to 300°F and set an oven rack in the center position. Place the covered ribs in the oven and bake undisturbed for 2 hours. Remove the ribs from the oven and carefully remove the foil (the steam will be very hot and can burn). Using a pastry brush or back of a spoon, coat the racks generously with the reserved sauce. Increase the oven temperature to 350°F. Return the pan to the oven, uncovered, and cook until the sauce is sticky and the ribs begin to caramelize, about 30 minutes. Allow to cool briefly before slicing between the ribs to serve.
Note: Ask your butcher to remove the white membrane on the underside of the ribs. If you need to remove it yourself, loosen it at the edge with a butter knife and peel it off (if it's slippery, grab it with a paper towel). Note that there appears to be another layer of membrane underneath the one you remove; you shouldn't remove it as it's what holds the meat and bones together.

Nutrition Information

Serving size: 4
Calories: 1,250
Fat: 77 g
Saturated fat: 27 g
Carbohydrates: 46 g
Sugar: 31 g
Fiber: 3 g
Protein: 91 g
Sodium: 2,330 mg
Cholesterol: 315 mg