Orange Ginger Hoisin Ribs

Thursday, January 28, 20100 comments

Orange Ginger Hoisin Ribs
Orange Ginger Hoisin Ribs
I'm always willing to try new ideas for rib recipes and this one was fantastic. It uses both a dry rub and a glaze for the ribs for maximum flavour impact. I do like to let the ribs hang around in the fridge overnight after applying the dry rub to let the spices infuse into the meat before slow cooking in the oven. The glaze can be brushed on during the last half hour of cooking, tossed with the individual ribs, or just used as a dipping sauce.

4 racks pork back ribs

Dry Rub:

Mix together

3 tbsp ground ginger
2 tbsp chili powder
1 tbsp sea salt
1 teaspoon black pepper
2 tbsp dry mustard powder
2 tbsp chinese five spice powder
2 tbsp paprika

Rub the dry rub all over the ribs and cover with plastic wrap. Let sit in the refridgerator for several hours or overnight.

Cover a large cookie sheet with aluminum foil and place a baking rack on the sheet. Slowly open roast the ribs at 300 degrees F for about 2 1/2 - 3 hours or until fully cooked and tender. (i.e.The rib bones come easily away from the meat.)

In a small saucepan saute

3 cloves minced garlic
3 tbsp olive oil

When the garlic is softened but not browned add

2 cups orange juice
pinch salt
1/2 tsp black pepper
1 tsp sesame oil
1 tsp chili flakes (optional)
1/4 cup apple cider vinegar
3 tbsp grated fresh ginger

Simmer until the volume of the liquid is reduced by half. Remove from heat and stir in

1/2 cup hoisin sauce

Use this glaze to brush on the ribs several times in the last half hour of cooking or as a dipping sauce.
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