Hoisin and Ginger Spareribs Recipe | SAVEUR

Hoisin and Ginger Spareribs

Pork spareribs are marinated and basted in a sweet-spicy sauce—with layers of flavor including sesame, pepper, ginger, hoisin, and garlic—in this recipe from Napa Valley winemaker Christopher Vandendriessche.

Hoisin and Ginger Spareribs
Pork spareribs are marinated and basted in a sweet-spicy sauce—with layers of flavor including sesame, pepper, ginger, hoisin, and garlic.
serves 6-8

Ingredients

2 racks (6 lb.) pork spareribs
12 cup hoisin sauce
13 cup cane vinegar
13 cup packed dark brown sugar
13 cup soy sauce
3 tbsp. sesame oil
10 cloves garlic, peeled
3 jalapeño peppers, chopped
1 medium red bell pepper, chopped
1 small white onion, chopped
1 (6"-piece) ginger, peeled and sliced
1 (28-oz.) can whole peeled tomatoes, drained
1 (6-oz.) can tomato paste
Kosher salt, to taste

Instructions

Place ribs in a 9" x 13" baking dish. Purée hoisin, vinegar, sugar, soy sauce, oil, garlic, jalapeños, peppers, onions, ginger, tomatoes, paste, and salt in a blender until smooth. Pour 4 cups sauce over ribs; cover with plastic wrap and refrigerate overnight. Reserve remaining sauce.
Heat a charcoal grill or set a gas grill to high; bank coals or turn burner off on one side (see Grilling 101). Simmer remaining sauce in a 2-qt. saucepan until reduced by a third, 8–10 minutes. Grill ribs and, using a brush, baste with reserved sauce, turning as needed until charred in spots and tender. If outside starts to burn before ribs are fully cooked, move ribs to cooler section of the grill until done. Rest ribs 20 minutes; slice into individual ribs.

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