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Hoisin BBQ Ribs

Featured in the Honolulu Star-Advertiser on March 1, 2017.
Recipe compliments of Chef Jeffrey Vigilla, Chef Point of View Consulting.

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Ingredients:

Hoisin BBQ Ribs

Dry Rub:

  • 2 tablespoons kosher salt
  • 1 tablespoon black ground pepper
  • 1 tablespoon brown sugar
  • 1 teaspoon Chinese five-spice powder
  • 1/2 teaspoon ground cayenne pepper
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon chili powder

Sauce:

  • 1 cup hoisin sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon rice vinegar
  • 1 tablespoon sugar
  • 1 teaspoon minced ginger
  • 1 teaspoon minced garlic
  • 2 tablespoons chopped Chinese parsley
  • 4 pounds pork spare ribs (also known as Saint Louis Style)

Directions:

  1. In a small bowl, mix dry rub ingredients together until well blended; set aside.
  2. In a separate small bowl, mix sauce ingredients together; set aside.
  3. Remove silver skin on the backside of the pork rib.
  4. Rub dry rub spice on both sides of pork.
  5. Place on baking pan and cover with plastic wrap; refrigerate 1-2 hours.
  6. Preheat oven to 375°F.
  7. Remove pork from refrigerator at least 1 hour prior to roasting.
  8. Replace plastic wrap with foil wrap ensuring a tight seal.
  9. Place in the middle of the oven and roast for 1 hour 45 minutes.
  10. Loosen foil wrap and allow ribs to cool slightly, about 20 minutes, then remove the foil completely.
  11. Pour off any excess liquid (this can be saved and used for sauce, soups, etc.).
  12. Using half of the sauce, brush generously on both sides of the ribs.
  13. Set oven temperature to broil.
  14. Adjust oven rack to the upper one-third shelf.
  15. Place ribs back into oven and broil for 10-12 minutes till a crust begins to form.
  16. Remove and cool 5 minutes before cutting.
  17. Serve with the remaining sauce.

Makes 4 servings.

Approximate Nutrient Analysis per serving (based on 4 servings):
1000 calories, 67 g fat, 23 g saturated fat, 255 mg cholesterol, greater than 1200 mg sodium, 32 g carbohydrate, 2 g fiber, 21 g sugar, 63 g protein

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