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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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March 25, 2024
Super easy but so tasty
This recipe takes very little prep work but yields super addictive flavorful ribs. I did a combo of the method by MSK and the wrapped in foil method in the review by Jennifer. They came out perfect. I may try them the MSK method next time to see the difference. Served with an Asian cabbage salad and edamame. Really hard to stop eating them! I have to say it's a treat to make and eat something that did not require much time in the kitchen but tastes like it did! I may make them and finish on the grill in the summer too. Thanks MSK
February 20, 2024
So much flavor for so few ingredients
Made the recipe as instructed for the first round, loved the flavor but prefer the texture of fall off the bone tender. Second try added the a round of sauce but wrapped the ribs in foil to bake at 300 for two hours. Then unwrapped and placed on rack in oven. Baked another hour at 300 laquering every 20 mins. Absolutely delicious!
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