Tuesday, December 18, 2012

Hoisin Baked Country Style Ribs

Featured Author
view my recipes
Featured Author

There are more ways to prepare ribs than just smoked or with a traditional bbq sauce.  I like to mix and match sauces from different cuisines that complement Southern American  dishes and flavors.  The sauce in particular that I chose for this recipe is hoisin sauce.
Hoisin is sometimes referred to as Chinese BBQ sauce and is made from a soybean paste, starch of some type and some spices that vary by recipe. The name is translated to literally mean "Seafood Sauce". It is  generally thick and somewhat creamy sauce, thinned with water or oil if desired, that may be used for marinades, bastes, and  dipping sauce, especially for Pho, a Vietnamese noodle bowl with slivers of tender beef .  This recipe is virtually maintenance free, other than some last minute basting , and goes well with rice or your favorite starchy grain.
The following picture is borrowed because I had a long evening this particular day and neglected to log a photo.  The color is accurate and the portion size of the country style ribs is accurate in comparison to my actual recipe. The link will take you to the recipe on another site, which is amazing.
4 lbs. country style bone in ribs
2 stalks celery, cut into thirds
1 large onion, sliced
2 bay leaves
4 cloves garlic, pressed or finely minced
1/2 c. hoisin sauce, mixed with about 1/4 c. broth or water
pinch of red pepper flakes
Preheat oven to 300*F.
Spread veggies in bottom of cooking vessel and lay ribs atop.  SPST
Spoon about 1 tbsp. atop each rib and cover tightly with foil.
Bake until tender, about 2 hours.
Pour off excess fat and coat ribs with remaining sauce.
Bake an additional 20 minutes with foil tented loosely until ribs are glazed over.
Serves 6 to 8.

No comments:

Post a Comment