Ribbing Me Softly
Slow-Roasted Baby Back Ribs with Hoisin-Soy Glaze
2 hours 30 minutes
Serves 4
DinnerChinese
Herb's take
Inspired by Chinese barbecue, these baby back ribs are slow-roasted for melt-in-your-mouth tenderness and finished with a lacquer of sticky-sweet hoisin glaze. Along the way, you'll learn why low-and-slow is the secret handshake of rib cookery and how a final blast of heat makes that glaze shine.
Equipment needed
- Wire rack
- Rimmed baking sheet
- Small saucepan
Ingredients
Yield
4
Instructions
- 01Preheat oven to 300°F. Line a rimmed baking sheet with foil and top with a wire rack.
- 02Pat the rack of baby back ribs dry with paper towels and place meat-side up on the rack.
- 03In a small bowl, combine kosher salt, brown sugar, five-spice powder, and garlic powder. Rub this mixture all over both sides of the ribs.
- 04Tightly wrap the pan and ribs in aluminum foil. Roast for 2 hours until the ribs are tender but not falling apart.
- 05Meanwhile, make the glaze: In a saucepan, combine grated ginger, soy sauce, rice vinegar, hoisin sauce, honey, and sesame oil. Simmer over medium heat, stirring occasionally, for 3–5 minutes until slightly thickened.
- 06Carefully remove ribs from oven and discard foil. Increase oven temperature to 425°F.
- 07Brush a thick layer of glaze over the ribs. Return to oven, uncovered, and roast 10–12 minutes until the glaze bubbles and caramelizes.
- 08Rest ribs for 5 minutes before slicing between bones.
- 09Transfer sliced ribs to a serving platter. Sprinkle with scallions and toasted sesame seeds.
Want your own recipe?
Toss me some ingredients in the Recipe Lab and I'll invent three recipes on the spot. Just for you.