Créé avec l’IA
Asian Hoisin-Glazed Baby Back Ribs
140 min 1062 kcal par portion Moyen
Ingrédients
4 Portions
- baby back pork ribs1,5 kg
- hoisin sauce80 ml
- soy sauce40 ml
- honey30 ml
- rice vinegar20 ml
- fresh ginger10 g
- garlic10 g
- five-spice powder8 g
- salt8 g
- black pepper4 g
- scallions20 g
Instructions
- 1
Preheat your oven to 150°C (300°F). Line a large baking tray with aluminum foil.
- 2
Pat the baby back pork ribs dry with paper towels. Remove the thin membrane from the back of the ribs if not already done.
- 3
In a small bowl, mix together the five-spice powder, salt, and black pepper. Rub this spice mixture evenly over both sides of the ribs.
- 4
Place the ribs, bone side down, on the prepared baking tray. Cover tightly with foil and bake for 2 hours, or until the ribs are tender.
- 5
While the ribs are baking, prepare the glaze: In a saucepan, combine hoisin sauce, soy sauce, honey, rice vinegar, grated ginger, and minced garlic. Bring to a simmer over medium heat, stirring occasionally, for about 5 minutes until slightly thickened. Remove from heat and set aside.
- 6
After 2 hours, remove the ribs from the oven and increase the oven temperature to 220°C (425°F). Uncover the ribs and brush generously with the hoisin glaze on both sides.
- 7
Return the ribs to the oven, uncovered, and bake for an additional 15-20 minutes, basting once more with the glaze halfway through, until the ribs are caramelized and sticky.
- 8
