Pork ribs in sticky hoisin glaze

Votes: 2

How to Make - Sticky Hoisin Glazed Pork Ribs

Time: 1 hour 30 min.
Complexity: easily
Servings: 8

Nutritional value per serving:

Calories 685, total fat 47 G., saturated fats 16 G., proteins 51 G., carbohydrates 13 G., fiber 1 G., cholesterol 185 mg, sodium 714 mg, sugar 11 G.

Pork ribs are a popular appetizer while watching sports. These ribs, from a decades-old takeaway restaurant, combine Middle Eastern and Asian flavors, prepared using a variety of methods best suited for takeout. The secret to these ribs is that they don't require baking or frying. They're simmered on the stovetop in a fragrant brine of juniper, cinnamon, and other spices until tender. Then, they're heated through in an Asian sauce, creating a delicious, glazed finish.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Ribs

1/4 cup coarse salt
1 tbsp. juniper berries
1 tbsp. black peppercorns
2 dried bay leaves
2 cinnamon sticks
2 layers of pork ribs from the loin area, wash

Homemade Hoisin Sauce

1/4 cup orange juice
1/4 cup tamarind syrup
1/4 tbsp. rice vinegar
1/8 tbsp. sesame oil
1 tbsp cane molasses
1 tbsp Sriracha sauce
1 tbsp maple syrup
1/4 tbsp tahini
1 teaspoon ground black pepper
1 tsp. brown sugar
2 whole cloves of garlic
Toasted sesame seeds, sliced green onions and fresh chili pepper, for serving

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Ribs:

In a large saucepan, combine the salt, juniper berries, peppercorns, bay leaf, and cinnamon sticks. Add the ribs and cover with water. Bring to a boil, then reduce heat to medium and simmer until the ribs are tender, about 45 minutes. Remove them from the pan and let them rest.
Sticky hoisin glaze:

Meanwhile, in a food processor, combine the orange juice, tamarind syrup, vinegar, oil, blackstrap molasses, Sriracha sauce, maple syrup, tahini, pepper, sugar, and garlic until smooth. Pour into a saucepan and simmer over low heat until the sauce thickens and coats the back of a spoon.

Heat a skillet over medium-high heat. Add the ribs and pour the sauce over them. Stir to coat completely (you may need to do this in two batches). Transfer to a plate and sprinkle with toasted sesame seeds. Garnish with green onions and chili pepper, if desired.

Categories:

recipe / Picnic / Summer dishes / Calorie content of prepared meals / Appetizers / Beer snacks / Snacks with sauces / Meat appetizers / Food Network - recipes / Asian cuisine