Mar 8, 2007

Hoisin Pork Ribs

A medium-bodied red, preferably one with a spicy character. A California zinfandel or southern Italian primitivo would be a good choice.
See SAVEUR's recommended Medium-bodied Red Wines

Credit: Christopher Hirsheimer

SERVES 4 – 6

This recipe came to use from Corinne Trang, a respected cookbook author and authority on Asian cuisine. She suggested making this "barbecue" for a quick appetizer.

2 lbs. lean pork ribs
4 tbsp. hoisin sauce
2 tbsp. fish sauce
2 tbsp. vegetable oil
4 garlic cloves, peeled and minced

1. Cut pork ribs crosswise, through the bone, into 1"-long pieces.

2. Mix together hoisin sauce, fish sauce, vegetable oil, and garlic in a large bowl. Add the ribs, rubbing the meat with the sauce to coat well. Cover and allow ribs to marinate in the refrigerator for 2 hours.

3. Preheat the grill. Grill ribs over a medium fire, turning once or twice until ribs are slightly charred in places and just cooked through, 10–15 minutes. Remove meat from grill and cut ribs into bite-size pieces.