Saturday, April 28, 2012

Hoisin - Glazed Ribs

I haven't posted in a while.  I've been reading The Hunger Games series.  I'm on book 3 now, the final book.  I'll admit - when I first heard of this series, I thought it was so preposterous.  Who would find it entertaining to watch teens fight to the death?!  Well my daughter Gianna insisted on seeing it, and said that her neighbor/friend Grace was reading the books and said Gianna would really like them.  Well, if Grace said so, I figured I would trust her and give in to taking the girls to see the movie.  I just loved it.  The point is - it is an injustice!  It's horrific, and you can't help but want to see it through the end.  There has to be a happy ending to it all!  Then the whole Team Gale or Team Peeta thing - you have to know who she's going to end up with, afterall!  As I was reading Catching Fire, I noticed aloud that they sure did mention food a lot.  Sasha, the wise 6 year old daughter of mine said, "Well it is The Hunger Games."  Good point.  I get it now.

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
  1. 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.
  2. Store overnight or for a few hours in the refrigerator.
  3. Remove from the fridge for about 20 minutes before cooking.  Preheat the oven to 300 degrees.
  4. Cover a large shallow pan with foil for easy cleanup.  Place the drained rack of ribs on top.  Cover securely with foil.
  5. Cook for 2 and 1/2 hours.  Remove from oven, the remove the top foil.  Turn on broiler.
  6. 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.

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