We didn’t invent hoisin bbq sticky ribs. In fact they have probably been around decades if not more. But we’re here to tell you how easy they can be. With just a couple of ingredients you can have tender ribs in a few hours. Bbq ribs that have been smoked or grilled have the reputation of taking hours and a lot of intense watching. There is nothing wrong with that and the end result is worth it. But you will find with this method it is much easier and can be prepared in the convenience of your kitchen.
What is Hoisin?
Hoisin is a sauce or marinade made from fermented soybeans among other seasonings such as vinegar, garlic, and the famous five spice powder which gives it a unique anise flavor. The intense flavor works great with fattier cuts of meat. It is probably best known for accompanying Pekin- style duck or as the basis for char siu. The sauce can also work wonders on other meats such as game, chicken, lamb and beef, and even vegetables. Heartier veggies such as eggplant, mushrooms, and winter squash do great with the same sauce-but not preparation. Hoisin is great right out of the jar, but can be rather intense and one dimensional.
What are hoisin bbq sticky ribs?
Hoisin bbq is a classic chinese-style preparation, often used on pork. What we have emulated is a char- siu style preparation here. We conveniently have a recipe for the sauce here, but in the event you don’t have the time or resources to make that, hoisin can suffice. A key ingredient is the star anise which is often used in Chinese cuisine. It has a dominating licorice- like aroma so a little goes a long way. If that is not available you can substitute with Chinese 5 spice or as a last result fennel seed, although the results will not be the exact same. The preparation also plays a key role with the simmering method we will explain below.
How to Make Hoisin bbq Sticky Ribs
Equipment
Ingredients
- 2.5 pounds pork ribs baby back or spare ribs
- 2 quarts water
- 1 tbsp sea salt
- 2 tbsp sugar
- .5 cup white vinegar
- 2 pieces star anise substitute with 1tsp chinese 5 spice if not availabe
- 1 tsp black peppercorns
- 1 cup hoisin bbq sauce substitute with plain hoisin if not available
- .5 cup scallion chopped, for garnish-optional
- 1 tbsp sesame seeds toasted, for garnish- optional
Instructions
- Begin by removing any membrane or excess fat that may appear. Some pork ribs come completely clean while others need to be trimmed. Gather together the spices needed.
- Cut the rack of ribs into 3 or 4 manageable pieces, after every 3 or 4 bones. Place in a tall sauce pot with the water, salt, sugar, anise, and pepper. Bring to a simmer and cover. Cook over very low heat being careful not to rapidly boil. Simmer for about an hour and a half, depending on the size of the ribs. They will start to pull away from the bone and become tender. Stick a fork into the thickest part and gently twist to see if they are starting to give.
- When the ribs are tender, drain and discard the cooking liquid. Cool the ribs, preferably in the fridge for a couple of hours. When cooled the cut very easy and make a clean break. Meanwhile, preheat the oven the 350 or the grill on medium heat.
- Using a spoon or brush glaze the ribs liberally with the hoisin bbq sauce. Cook in the oven or on grill for a few minutes. Since the ribs are already cooked you are just reheating the meat and caramelizing the sauce. Since the sauce is very thick it burns easy. It is ok to have some charring but not excessive blackening. The flavor is great slightly charred. Feel free to add more sauce as needed when caramelizing. Arrange on a platter and serve garnished with sesame seed and chopped scallion.
