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Recipe | Hoisin BBQ Pork Ribs

Posted on July 06, 2011 by Warrick Dowsett | 0 comments

   

Yum

 Hoisin BBQ Pork Rib Recipe 

If chocolate were savory, it would taste like this. Sweet, sticky and wonderfully moreish. We have two methods for you, one slow one fast. Both give fabulous results and guaranteed to please, however the slow method of course gives a little more depth of flavor and is the method you would follow for more traditional American BBQ style ribs.

Fast Method:

Prep Time: 5 min
Cook Time: 3 hrs
Skill Level:
Medium
Servings:
Serves 2


 

The sweet and sticky meat as you would expect, just falls off the bone. Served these to guest sailing rough seas in the Caribbean. That's whats great about these, you can pre-cook the ribs and finish off glazing in the oven when you need them. Even if your kitchen is at a 45 degree angle and bouncing up and down. Needless to say the half a dozen very green seasick faces looked much better after a serving of these. The yacht in this case was s/y Windrose of Amsterdam. The galley was way up front in the bow and you felt every wave, bump and roll and I loved it!

Ingredients:

Whole rack of pork ribs
Salted Water (enough to cover the ribs)
White Wine (optional)
Spices (Bayleaf, Clove, Cinnamon, Orange Peel, Onion, Fennel)

Basting Sauce:
1/2 cup hoisin sauce
3/4 cup pineapple juice
1 tbs Super Hot Chili Sambal
1/2 cup brown sugar



Method:

1. Add whole pork ribs to a large thick bottom pan. Cover with cold water and tablespoon of sea salt (Add any ingredients to this simmering water you like for flavor such as a stick of cinnamon, fennel seeds, bay leaves, pepper corns, dry chilli flakes, dry white wine, an onion studded with cloves, orange peel and the list goes on)

2. Simmer pork rack in salted water for 2 hours or until meat begins to fall away from the bone.  Remove ribs gently keeping the rack as one whole rack.


3. Mix ingredients from the marinade and baste over both sides of the ribs, save a little to add through out the roasting.

4. Place ribs in a roasting pan lined with foil or grease proof paper. Roast at 300F for 45 minutes. Stopping to add more marinade mixture every 15 minutes until caramelized. 

Slow Method:

Marinade Time: 8 hours
Cook Time: 4 hrs
Skill Level:
Medium
Servings:
Serves 2

 

s/y Windrose of Amsterdam. Pictured fourth in the second row and fourth and fifth of the last row. Plus both picture of me at the helm (wheel)
 
                                      

There are two extra steps involved in this method including a marinading of the ribs over night, followed by a dry rub dusting and preliminary roasting. The final stage is the basting on a slow roast for as long as 4 hours. The slow method is much more like that of a traditional American style Barbeque, only we have stuck to our Asian ingredients.


Ingredients
:
Whole rack of Pork ribs

Marinade:
1/2 cup hoisin sauce
3/4 cup pineapple juice
1/4 cup seasoned rice vinegar
1 tbs Super Hot Chili Sambal
1 tbs soy sauce
                     

Dry Rub
2 tbs kosher salt

1/2 ts 5-spice powder
1 tbs brown sugar
pinch of cayenne powder
2 tbs Szechuan peppercorns, pan roasted and then crushed in mortar

Basting Sauce
1/2 cup hoisin sauce
3/4 cup pineapple juice
1 tbs Super Hot Chili Sambal
1/2 cup brown sugar


Method:


1. First cut rack of rib in half and place in large  ziplock bag. Add the marinade ingredients and give it a little “massage” and marinade for at least 8 hrs, preferably overnight.
  
   

Dry Rub

2 tbs kosher salt
1/2 ts 5-spice powder
1 tbs brown sugar
pinch of cayenne powder
2 tbs Szechuan peppercorns, pan roasted and then crushed in mortar


Remove ribs from ziplock and dab dry with paper towel. Generously apply the dry rub all over. Roast in oven at 300F for one hour.
                               
Basting Sauce

1/2 cup hoisin sauce
3/4 cup pineapple juice
1 tbs Super Hot Chili Sambal
1/2 cup brown sugar

Mix all basting ingredients well in small bowl. After 1 hr, roasting baste the ribs with a brush, both sides and repeat every 20 minutes, and it will form a nice golden brown/red crust. Repeat this for about 3 1/2 hrs total or until the ribs are very tender and slightly falling away from the bone. If you like them to melt off the bone, continue cooking it a little longer at a lower temperature.

Served with some Vietnamese style coleslaw (goi)

      
 
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