Easy Ginger-Hoisin Baby Back Ribs
There are so many good store-bought classic tomato barbecue sauces out there, so unless you’re a diehard pitmaster, add something a little different to your repertoire. Double the recipe —it keeps well, and you’ll go through it quickly! For the ribs, unless you’re into smoking long and low, your best bet is to pre-cook ribs indoors first and then finish ’em off on the grill. Pre-cooking the ribs helps prevent too much charring and guarantees tender meat.
Equipment
- Grill
- Oven
Ingredients
Ginger-hoisin bbq sauce
- 2 tbsp vegetable oil
- 2 tbsp grated fresh ginger or ½ tsp dry ginger
- 1 cup hoisin sauce
- 2 tbsp rice wine or dry sherry
- 2 tbsp honey
- 1 tbsp fish sauce
- 1 tbsp soy sauce
- 1 tbsp sriracha optional
Ribs
- 2 racks back back pork ribs
- 1 cup ginger-hoisin bbq sauce
- chopped green onions
- kosher salt
- ground black pepper
- sesame seeds optional
Instructions
Ginger-hoisin bbq sauce
- Heat oil in a small saucepan over medium heat. When hot, add ginger. Sizzle, stirring often, until fragrant, 1 minute. Stir in remaining ingredients.
- Increase heat and bring to a simmer; constantly stir until thickened, about 3-5 min. Cool before using. Sauce will keep well, refrigerated, up to 1 week.
Ribs
- Preheat oven to 325°F. Cut two pieces of heavy-duty foil, larger than the rib racks. Place one rack in middle of each piece of foil; season with salt and pepper. Brush about 1/3 of the sauce over racks (both sides). Seal foil tightly; place on a large baking sheet.
- Bake until tender, about 1 ½ to 2 ½ hours. Remove ribs to a cutting board (discard liquid in foil or save and stir into cooked rice—yum!). When cool enough to handle, cut ribs into serving size pieces (about 2-3 ribs per portion). Place ribs in a bowl and lightly coat with a little more sauce. If making ahead, cover and refrigerate up to 3 days.
- When you’re ready to grill them, bring ribs to room temperature. Preheat grill to medium. Ensure grate is well oiled.
- Place ribs on grill; turn often and brush with more sauce until warmed through and lightly charred, 15 minutes.
- Remove pieces as they’re done to a bowl and brush with more sauce. Before serving, sprinkle with green onions and sesame seeds, if you wish.
Notes
TIP: Got leftover sauce, but not enough for another round? Stretch it by mixing with equal parts regular barbecue sauce that’s hiding in the back of your fridge.
Tried this recipe?Let us know how it was!