We use cookies and similar technologies to improve user experience, and analyse activities and performance. For more information, please see our Privacy Policy. 
Recipe Detail Page
Hoisin-Glazed Ribs with Sesame and Scallions
Summer 2017
Sweet, sour and crackling with sesame seeds, these Asian-style ribs will require a stack of napkins to wipe sticky fingers and smiling faces. Oven-steaming before grilling allows you to infuse the meat with aromatics, and it ensures the ribs will be moist and tender. The sauce is easy to make, keeps for months in the fridge, and is equally delicious on chicken and salmon.
Serves 6
HOISIN BARBECUE SAUCE
⅔ cup (150 mL) hoisin sauce
⅓ cup (80 mL) ketchup
6 tbsp (90 mL) rice vinegar
1 tbsp (15 mL) soy sauce, preferably tamari
1 tbsp (15 mL) sriracha sauce (optional)
1 tbsp (15 mL) honey
2 tsp (10 mL) sesame oil
1½ tsp (7 mL) Worcestershire sauce
½ tsp (2 mL) freshly ground black pepper
RIBS
3 racks pork back ribs (1½ to 2 lbs/750 g to 1 kg each)
2 tbsp (30 mL) salt
2 tsp (10 mL) Chinese five-spice powder
6 green onions
1 head garlic, cloves separated and left unpeeled
1 piece ginger, 3 inches (8 cm), sliced
5 wide strips orange zest
1 cup (250 mL) Chinese rice wine
2 tbsp (30 mL) toasted sesame seeds
½ cup (125 mL) thinly sliced green onion, green part only
1. For hoisin barbecue sauce, whisk ingredients in a mixing bowl until combined. Transfer to an airtight container. (Sauce will keep in fridge up to 3 months.)
2. For ribs, preheat oven to 350°F (180°C).
3. Pat ribs dry with paper towel and place on a large baking sheet, meat-side down. Loosen membranes with tip of knife. Grip with paper towel and pull off.
4. In a small bowl, mix salt and five-spice powder until they are uniformly distributed. Season ribs to taste with mixture, saving rest for another use.
5 On a large, rimmed baking sheet, make a bed of green onions, garlic, ginger and orange zest. Place ribs on top of aromatics, meat-side up. (It’s okay if ribs overlap.) Pour rice wine onto tray. Cover tightly with foil. Bake until ribs are fork-tender, 1¼ to 1½ hours. Remove foil and cool completely. Wrap ribs in plastic wrap and refrigerate up to 3 days. (Discard aromatics, but you could strain and save liquid for an Asian soup or stew.)
6. Preheat grill to medium.
7. Clean and oil barbecue grate. Baste ribs with sauce and place on grill. Flip and baste frequently until ribs are sizzling and beautifully glazed with sauce, about 20 minutes total. With a sharp chef’s knife, cut into individual ribs. Sprinkle with sesame seeds and green onions. Serve immediately.
Serves 6
