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Lacquered Pork Ribs with Hoisin, Honey and Five-Spice
These addictive, salty-sweet pork ribs were inspired by char siu, a popular style of Cantonese barbecued meat often made with long, thin strips of pork shoulder. To season racks of baby back ribs, we combine hoisin, honey, soy sauce, fresh ginger and five-spice powder. Part of the mix goes onto the ribs before they go into the oven; the rest is reserved for glazing during cooking. Brushing ribs with a glazing mixture at 30-minute intervals builds layers of caramelization, resulting in a lacquered finish.
4
Servings
2¼ hours
30 minutes active, plus resting
Ingredients
-
½
cup hoisin sauce
-
¼
cup honey
Directions
-
01Heat the oven to 325°F with a rack in the middle position. Set a wire rack in a rimmed baking sheet. In a small bowl, whisk together the hoisin, honey, soy sauce, ginger, five-spice, 1 teaspoon salt and ¾ teaspoon pepper. Measure ⅓ cup of the mixture into another small bowl and set aside for glazing. Pour the remainder onto the ribs, rubbing to coat both sides.
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