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Hoisin Baby Back Ribs

Featured in the Honolulu Star-Advertiser on November 27, 2019.

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Ingredients:

Hoisin Baby Back Ribs

  • 1 cup hoisin sauce, divided
  • 1/3 cup rice vinegar
  • 1/4 cup honey
  • 2 tablespoons low-sodium shoyu
  • 2 tablespoons Sriracha sauce
  • 1 2-inch piece ginger, peeled and finely grated
  • 3 cloves garlic, finely grated
  • 3 2-pound racks baby back pork ribs
  • 1/2 cup ketchup
  • 1/4 cup toasted sesame seeds for garnish
  • 6 green onions, sliced for garnish
  • Coleslaw, for serving

Directions:

  1. Combine 1/2 cup hoisin sauce, vinegar, honey, shoyu, Sriracha, ginger and garlic in a 6-quart slow cooker.
  2. Add ribs and turn to coat.
  3. Cover and cook on low for 6 hours.
  4. Heat broiler and line a rimmed baking sheet with foil.
  5. Transfer 1 cup of liquid from the slow cooker to a medium bowl; whisk in the remaining 1/2 cup hoisin sauce and ketchup.
  6. Transfer ribs to the prepared baking sheet and brush both sides generously with sauce.
  7. Broil, bone-side down, until browned and bubbling, 3 to 5 minutes.
  8. Transfer to a cutting board and slice into individual ribs.
  9. Top with more sauce and sprinkle with green onions.
  10. Serve with coleslaw.

Serves 8.

Approximate Nutrient Analysis per serving (not including coleslaw):
700 calories, 44 g fat, 15 g saturated fat, 160 mg cholesterol, 1100 mg sodium, 32 g carbohydrate, 1 g fiber, 23 g sugar, 42 g protein

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