- Yield: 6 Servingsas part of multicourse meal
- 5 lbs (2.25 kg) baby back ribs
- Salt and freshly ground black pepper
Hoisin Honey Glaze
- 1 teaspoon high-heat cooking oil
- 3 cloves garlic, finely minced
- ½ cup (125 ml) hoisin sauce
- ½ cup (125 ml) honey 1½ tablespoons dark soy sauce
- 1 teaspoon five spice powder
- 1 tablespoon chilli garlic sauce
- 2 teaspoons rice vinegar
How to Make It
- Preheat the oven to 300°F (150°C).
- With a knife or sharp kitchen shears, cut the ribs into sections with 5 or 6 ribs each (enough for a serving). Season the ribs on both sides with the salt and pepper. Place the ribs in a large Dutch oven or roasting pan (do not use a sheet pan—it’s too shallow to hold in all the juices during roasting). You can stack ribs on top of each other, but try to crisscross them. Cover tightly with a lid or double layer of aluminum foil and slow roast for 3 hours (or up to 6 hours). Remove the ribs to a large sheet pan. Reserve any pan juice/drippings for another use.
- To make the Hoisin Honey Glaze, heat the oil in a saucepan over medium heat. Just when the oil starts to get hot, add the garlic and fry until fragrant, about 15 seconds. Add the remaining ingredients and simmer over medium-low heat for 10 to 15 minutes, until thickened and it coats the back of a spoon.
- When the glaze is ready, turn the oven to broil and set the oven rack in the upper one-third position. Arrange the ribs in one layer on the sheet pan, meat side up. Generously spoon or brush the glaze on top of the ribs and broil for 3 minutes, until the glaze begins to bubble and caramelize. Keep an eye on the ribs to make sure you don’t burn the glaze! Brush on additional glaze if you want before serving.