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Hoisin-Glazed Baby Back Ribs
These addictive pork ribs balance sweet and heat. A thick, flavorful paste made with aromatics, honey and a handful of staple Asian ingredients acts as both a marinade and a base for the glaze. Gochujang is Korean chili paste available in Asian markets, well-stocked supermarkets and online. We preferred baby back ribs over spareribs. For best flavor, they need to marinate for at least 8 hours. You will need two 18-by-36-inch sheets of extra-wide heavy-duty foil for this recipe.
4
Servings
Tip
Don’t bake the ribs bone side down. When wrapping each rack in foil, make sure the meaty side faces down and be sure to position the ribs this way on the wire rack. This allows the meat to braise in the pork juices that collect in the foil.
3 hours
Plus marinating
Ingredients
-
2
cups packed cilantro leaves and stems
-
4
ounces fresh ginger, peeled and thinly sliced
Directions
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01In a food processor, combine the cilantro, ginger, garlic, hoisin, soy sauce, honey, five spice and 2 tablespoons of the gochujang. Process until smooth, about 2 minutes, scraping the bowl as needed. Remove 1 cup and set aside as a marinade for the ribs. Add the remaining 3 tablespoons gochujang and the lime juice to remaining mixture in the food processor and process until well combined. Transfer to a small bowl or glass measuring cup (you should have about 2 cups), cover and refrigerate for use as a glaze.
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These were absolutely divine. Be patient and trust….the glaze and slow basting process is show-stopping. You’d never think it possible when you first open that foil……stick with it. 🤤Amazing!