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Hoisin-Glazed Baby Back Ribs (Fast & Slow)
These addictive ribs balance sweet and heat. A thick, flavorful paste made with honey and a handful of basic Asian ingredients acts as both a wet rub and a glaze. Gochujang is a Korean fermented chili paste; look for it in the international aisle of the supermarket or in Asian grocery stores. Racks of baby back ribs, cut so they fit in the pot, are cooked until tender, then glazed and broiled until burnished before being separated into individual ribs. Serve them as a main course with rice and steamed or stir-fried vegetables or offer as an appetizer.
4-6
Servings
Tip
Don't use pork spareribs. They're larger than baby backs and won't fit in the pot; they also require a slightly longer cooking time. Don't prep the cilantro and scallions at the same time you prep the ribs; use the half hour or so that it takes the ribs to pressure-cook to chop and slice them. This saves some up-front time and ensures the herbs are fresh and flavorful for serving.
FAST: 1 hour 40 minutes
Slow: 8½ to 9½ hours
25 minutes active
Ingredients
-
1
cup hoisin sauce
-
½
cup honey
Directions
-
01In a large bowl, whisk together the hoisin, honey, 2 tablespoons gochujang and the five-spice powder. Measure ¾ cup of the mixture into a small bowl and stir in the remaining 3 tablespoons gochujang and the ginger; set aside to use as a glaze. Add the rib sections to the remaining hoisin mixture in the large bowl and turn to coat.
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Any suggestions out there for those of us who don't own a pressure cooker or instant pot? As in; will a good old-fashioned steamer do the trick? I don't want to spend $30+ and a coupla hours to find out no...
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I made it today. It was Amazing! My family loved it. One thing I had to change was the amount of gochujang sauce I put in. My kid will not eat if its too spicy. I just put 1 tablespoon of gochujang sauce then 1 teaspoon into the rest of the sauce and it turned out great. Thank you for the recipe.