• Hot Hoisin Ribs

    2 votes
    Hot Hoisin Ribs
    Prep: 60 min Cook: 10 min Servings: 4
    by Micheline
    120 recipes
    Succulent ribs guaranteed to please. You can make them ahead and re-heat them 10 minutes on the BBQ before serving. For milder flavour, omit or reduce the asian chili paste. These are finger lickin` good.


    • 3 lbs - 1.5. kg pork side or back ribs
    • 1/2 cup - 125 ml hoisin sauce
    • 2 tbsp - 25 ml granulated sugar
    • 2 tbsp - 25 ml Asian chili paste (or 2 tsp - 10 ml hot pepper sauce)
    • 2 tbsp - 25 ml orange juice
    • 1 tbsp - 15 ml rice vinegar
    • 1 tbsp - 15 ml oyster sauce
    • 1/2 tsp - 2 ml herbes de provence or mixed dried herbs or dried thyme
    • 1 large garlic clove, minced finely


    1. Trim excess fat from ribs; cut into serving-size pieces.
    2. In a large pot, cover ribs with cold water; bring to a boil. Reduce heat and skim off any foam; cover and simmer until tender, about 1 hour. Drain and pat dry with paper towels.
    3. In a large bowl, whisk together hoisin sauce, granulated sugar, chili paste, orange juice, rice vinegar, oyster sauce, herbes de Provences or mixed dried herbs and garlic.Add ribs and turn to coat.
    4. Make-ahead: Cover with plastic wrap and refrigerate for up to 24 hours.
    5. Reserving marinade, place ribs on greased grill over medium-high heat; close lid and grill, basting with marinade and turning occasionally, until crusty and brown, about 10 minutes. Makes 4 to 6 servings.

    Similar Recipes

    Leave a review or comment