Asian-Inspired Baby Back Ribs with Hoisin and Ginger Glaze.
Start with baby back ribs, which are tender, lean, and cook faster than spare ribs. Aim for 2-3 pounds of ribs, ensuring they are evenly trimmed to avoid excess fat. Choose ribs that have a good layer of meat for a balanced bite.
Before cooking, remove the membrane from the back of the ribs. This thin layer can make the ribs tough when cooked. Use a knife to loosen it at one edge, and then pull it off gently with a paper towel for better grip.
Prepare a simple dry rub with a blend of brown sugar, salt, black pepper, garlic powder, and a pinch of cayenne pepper for heat.
Rub this mixture generously over the ribs, ensuring they are well-coated. Allow the ribs to marinate for at least 30 minutes (or up to 2 hours in the fridge) to absorb the flavors.
In a saucepan, combine the following to make the glaze:– 1/4 cup Hoisin sauce for sweetness and depth.– 1 tablespoon soy sauce for saltiness and umami.– 1 tablespoon fresh ginger, finely grated, for a fragrant, zesty kick.
– 2 teaspoons garlic, minced, for an aromatic base.– 2 tablespoons rice vinegar for a tangy contrast.– 1 tablespoon honey for additional sweetness.Simmer this mixture over medium heat for about 5-7 minutes until it thickens and becomes glossy. Set aside.
Brush the ribs generously with the hoisin and ginger glaze every 15 minutes during the last 30 minutes of cooking. This will allow the glaze to form a sticky, flavorful coating on the ribs.
Enjoy your Asian-Inspired Baby Back Ribs with Hoisin and Ginger Glaze! These sticky, tender ribs are a perfect combination of sweet, savory, and tangy flavors. Let me know if you need more variations or tips for a side dish!