Hoisin glazed baby back ribs

Hoisin glazed baby back ribs

Travers de porc glacé à la sauce hoisin

By
From
Luke Nguyen's France
Serves
4-6
Photographer
Alan Benson

Hoisin sauce is a dark, thick, pungent sauce made with soya beans, red chilli, garlic and vinegar. It is commonly used in Vietnamese cooking in stir-fries or as a dipping sauce. With both salty and sweet notes, it’s great in a sticky glaze for these tasty ribs; when they come off the grill, the meat should be falling off the bone.

Ingredients

Quantity Ingredient
2 racks baby back ribs
1 tablespoon fish sauce
20g knob of fresh galangal, peeled and sliced, (see glossary)
2 lemongrass stems, chopped
1 bird’s eye chilli, sliced
250ml light soy sauce
1/2 teaspoon toasted sesame seeds
coriander sprigs, to garnish

Hoisin glaze

Quantity Ingredient
250ml hoisin sauce
2 tablespoons chinese five-spice, (see glossary)
2 garlic cloves, crushed
1 long red chilli, finely chopped
1 tablespoon very finely chopped orange zest
125ml soy sauce
2 tablespoons white wine vinegar
90g honey

Method

  1. Turn the ribs over to the underside. With a knife, lift one layer of the white membrane away from the meat. Now use your fingers to lift the entire membrane off the rack of ribs. You want to remove this membrane, as it’s tough and stringy.
  2. To a large saucepan, add the fish sauce, galangal, lemongrass, chilli and soy sauce. Stir, then add the ribs and 4 litres water and bring to the boil, skimming off all the impurities. Reduce the heat and simmer for 2 hours.
  3. Meanwhile, add all the hoisin glaze ingredients, except the honey, to a saucepan and mix until well combined. Cook at a good boil for 20 minutes; add the honey towards the end, combining well.
  4. Preheat the grill to high. Place the ribs on a baking tray, then generously brush with the hoisin glaze. Place under the hot grill for 4–6 minutes, or until crisp on top and golden brown.
  5. Transfer the ribs to a chopping board. Using a sharp knife, cut the ribs in between the bones, to separate them. Arrange on a serving platter, sprinkle with the toasted sesame seeds, garnish with coriander and serve.
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