Tuesday, June 1, 2010

Hoisin Honey Ribs

I've had this recipe bookmarked for ages and finally got around to making it.  MMmmm.  These ribs were really good and totally moist and tender and flavorful and yummy.
Hoisin and Honey Ribsfrom Smitten Kitchen
3 1/2 pounds pork of spareribs, halved crosswise, preferably by a butcher, and cut into individual ribs OR boneless pork ribs (which is what I used.)
1/3 cup honey
1/4 cup soy sauce
1 large garlic clove, minced and mashed to a paste with 1/4 teaspoon salt
1/3 cup hoisin sauce
1/2 teaspoon dry mustard
1/4 cup distilled white vinegar
In a kettle of boiling salted water simmer the ribs, covered, for 30 minutes and drain them well. (Watch closely, mine boiled over BIG time!)
In a large bowl whisk together the honey, the soy sauce, the garlic paste, the hoisin sauce, the mustard, the vinegar, and black pepper to taste, add the ribs, and toss the mixture well, coating the ribs thoroughly. Let the ribs marinate, chilled, for at least 1 hour or overnight. (I marinated mine overnight and the marinade seeped into every pore of the ribs – yum!)
Remove the ribs from the marinade, arrange them in one layer on the oiled rack of a foil-lined broiler pan, and broil them under a preheated broiler about 4 inches from the heat, basting them with the marinade, for 3 minutes. Turn the ribs with tongs and broil them, basting them with the marinade, for 2 to 3 minutes more, or until they are browned well and glazed. Discard the marinade.

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