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Sticky, sweet and savory
Milk Street Bowtie Hoisin-Glazed Baby Back Ribs

Hoisin-Glazed Baby Back Ribs

3 hours Plus marinating

Free

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.

2 cups packed cilantro leaves and stems
4 ounces fresh ginger, peeled and thinly sliced
8 garlic cloves, peeled
1 cup hoisin sauce
1/2 cup low-sodium soy sauce
1/2 cup honey
1 tablespoon five-spice powder
5 tablespoons gochujang, divided
2 tablespoons lime juice
2 3- to 3½-pound racks baby back pork ribs
3 tablespoons sesame seeds, toasted
3 scallions, minced
Ingredients
  • 2

    cups packed cilantro leaves and stems

  • 4

    ounces fresh ginger, peeled and thinly sliced

  • 8

    garlic cloves, peeled

  • 1

    cup hoisin sauce

  • ½

    cup low-sodium soy sauce

  • ½

    cup honey

  • 1

    tablespoon five-spice powder

  • 5

    tablespoons gochujang, divided

  • 2

    tablespoons lime juice

  • 2

    3- to 3½-pound racks baby back pork ribs

  • 3

    tablespoons sesame seeds, toasted

  • 3

    scallions, minced

Smoky, Sticky Baby Back Ribs

Milk Street Recipes

Smoky, Sticky Baby Back Ribs

Directions
  1. 01
    In 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.
  2. 02
    Line a rimmed baking sheet with a double layer of plastic wrap. Set the ribs over it, then pour ½ cup of the marinade over each set, then use your hands to rub it into them on both sides. Wrap the plastic wrap around them and refrigerate for at least 8 hours or up to 24 hours.
  3. 03
    Hea t the oven to 300°F with a rack in the middle position. Set a wire rack in a rimmed baking sheet. Lay an 18-by-36-inch sheet of heavy-duty foil on the counter. Unwrap 1 set of ribs and set in the center of and parallel with the foil. Fold the short ends up and over the meat, then the two long sides. Repeat with a second sheet of foil and remaining ribs. Set the wrapped ribs, foil seams up, on the prepared wire rack. Bake until a paring knife inserted between 2 rib bones meets little resistance, 2¼ to 2½ hours. Remove the baking sheet from the oven and increase the oven to 450°F.
  4. 04
    Carefully unwrap the ribs, reserving the accumulated juices. Place the unwrapped ribs, meaty side up, back on the rack. Pour the juices into a 2-cup liquid measuring cup or small bowl and let sit for 5 minutes. Using a spoon, skim off and discard any fat from the juices; you should have about 1½ cups defatted juices. Pour the juices into a medium saucepan over medium-high, bring to a simmer and cook until reduced to about ¼ cup, 15 to 20 minutes. Add the reserved 2 cups hoisin mixture and simmer over medium, stirring occasionally, until thickened and reduced to 1¾ cup, about 8 minutes.
  5. 05
    Generously brush the meaty side of the ribs with glaze and continue to bake, brushing every 8 to 9 minutes, until the glaze is darkened and charred in spots, about 30 minutes longer. Remove from the oven and evenly sprinkle the meaty side of each rack with half of the sesame seeds. Let rest for 30 minutes. Slice into individual ribs, then sprinkle with scallions. Serve with the remaining glaze.
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.
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Hoisin-Glazed Baby Back Ribs

Get Ready to Cook

4

Servings

3 hours

Plus marinating

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.

Ingredients
  • 2

    cups packed cilantro leaves and stems

  • 4

    ounces fresh ginger, peeled and thinly sliced

  • 8

    garlic cloves, peeled

  • 1

    cup hoisin sauce

  • ½

    cup low-sodium soy sauce

  • ½

    cup honey

  • 1

    tablespoon five-spice powder

  • 5

    tablespoons gochujang, divided

  • 2

    tablespoons lime juice

  • 2

    3- to 3½-pound racks baby back pork ribs

  • 3

    tablespoons sesame seeds, toasted

  • 3

    scallions, minced

Smoky, Sticky Baby Back Ribs

Milk Street Recipes

Smoky, Sticky Baby Back Ribs

Step 1 of 5

Prepare the glaze

2
cups packed cilantro leaves and stems
4
ounces fresh ginger, peeled and thinly sliced
8
garlic cloves, peeled
1
cup hoisin sauce
½
cup low-sodium soy sauce
½
cup honey
1
tablespoon five-spice powder
5
tablespoons gochujang, divided
2
tablespoons lime juice

In 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.

Step 2 of 5

Marinate the ribs

2
3- to 3½-pound racks baby back pork ribs

Line a rimmed baking sheet with a double layer of plastic wrap. Set the ribs over it, then pour ½ cup of the marinade over each set, then use your hands to rub it into them on both sides.


Wrap the plastic wrap around them and refrigerate for at least 8 hours or up to 24 hours.

Step 3 of 5

Line and bake


Hea


t the oven to 300°F with a rack in the middle position. Set a wire rack in a rimmed baking sheet. Lay an 18-by-36-inch sheet of heavy-duty foil on the counter.


Unwrap 1 set of ribs and set in the center of and parallel with the foil. Fold the short ends up and over the meat, then the two long sides. Repeat with a second sheet of foil and remaining ribs.


Set the wrapped ribs, foil seams up, on the prepared wire rack. Bake until a paring knife inserted between 2 rib bones meets little resistance, 2¼ to 2½ hours. Remove the baking sheet from the oven and increase the oven to 450°F.

Step 4 of 5

Continue to cook and prepare the glaze

Carefully unwrap the ribs, reserving the accumulated juices. Place the unwrapped ribs, meaty side up, back on the rack. Pour the juices into a 2-cup liquid measuring cup or small bowl and let sit for 5 minutes.


Using a spoon, skim off and discard any fat from the juices; you should have about 1½ cups defatted juices. Pour the juices into a medium saucepan over medium-high, bring to a simmer and cook until reduced to about ¼ cup, 15 to 20 minutes.


Add the reserved 2 cups hoisin mixture and simmer over medium, stirring occasionally, until thickened and reduced to 1¾ cup, about 8 minutes.

Step 5 of 5

Brush with the glaze and serve

3
tablespoons sesame seeds, toasted
3
scallions, minced

Generously brush the meaty side of the ribs with glaze and continue to bake, brushing every 8 to 9 minutes, until the glaze is darkened and charred in spots, about 30 minutes longer.


Remove from the oven and evenly sprinkle the meaty side of each rack with half of the sesame seeds. Let rest for 30 minutes. Slice into individual ribs, then sprinkle with scallions. Serve with the remaining glaze.

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