So the last great thing that I made in the red kitchen lately was hoisin - glazed ribs.I have never met a rib that I didn't love. Hoisin sauce is an Asian barbecue sauce that is slightly sweet like the slightly sweeter barbecue sauces are. You can find them stored on the shelf in Asian grocery stores. When I discovered that Sasha loved these, and of course Gianna would without a doubt as well - I decided to make them more often. Any chance of getting protein in Sasha is a reason to celebrate in our home!
- 1 Rack of spareribs
- 1/2 cup of hoisin sauce
- Juice of 1 orange
- NOH Asian char siu dry rub
- Chives for garnish
- Sesame seeds for garnish
- 1 Teaspoon of sesame oil
- Place the spareribs into a large gallon plastic bag. Add the char siu dry rub. Add the hoisin and juice of the orange. We used a Cutie! They are truly seedless, and the best of all the clementines out there. I have a theory that Vitamin C helps proteins absorb things like marinades better.
- Store overnight or for a few hours in the refrigerator.
- Remove from the fridge for about 20 minutes before cooking. Preheat the oven to 300 degrees.
- Cover a large shallow pan with foil for easy cleanup. Place the drained rack of ribs on top. Cover securely with foil.
- Cook for 2 and 1/2 hours. Remove from oven, the remove the top foil. Turn on broiler.
- Combine the hoisin, chives, sesame seeds, and sesame oil. Baste the ribs generously, then broil for about 7 minutes. Watch closely, as the sugar in the hoisin will likely burn if you don't pull the ribs out just in time.