We had a rib fest this weekend and these were the hit of the evening. I served these delicious Asian ribs as an appetizer right before we were ready to have….wait for it….yep, more ribs! I’m just so clever that way in menu planning.
I served these ribs for the main course. Everyone loved these Asian inspired ribs and wished there were more.
I only used one rack for the appetizers. Now if I actually had a butcher instead of Mr. Costco as my meat man, he could have cut my ribs in half. However, I do think that eating just one tiny “riblet” (or half a rib) instead of one regular sized rib really isn’t a huge difference.. What I’m trying to say is that yes, you can serve a full sized rib as an appetizer and one shouldn’t be ashamed about it. That just means I will have one on my plate instead of two. It will appear as if I am cutting back. (seriously, at your next party your girlfriends will thank you for having a full sized rib!!)
To make a garlic paste with Kosher salt is easy. Sprinkle just a tad bit of salt onto a few peeled garlic cloves. The salt will act as sandpaper and smush the garlic down. It is also helpful to use the sharp edge of the knife blade to smush the garlic. Continue to work the garlic with the edge of the knife until it looks somewhat like the photo above.
In a small bowl whisk all your marinade ingredients together.
In all my years of cooking I have never boiled my ribs. It is a pretty cool trick because it sure does leave the rib meat nice and tender without the fat (boiling renders the fat and leaves the tender meat…oolala). I think I’m on to something here….
After you have boiled and simmered the ribs for about 30 minutes or so, toss them into the marinade for at least one hour or overnight. Now I would be more inclined to have marinated these bad boys for a full 24 hours, or even 12 hours if I could. Unfortunately I only had 2 hours and it worked out just fine. The flavors were still full and robust.
After the ribs had been marinated for a few hours I methodically placed them on a foil lined baking sheet that had been sprayed with cooking spray. Now they’re just waiting to be broiled.
I need more light in the oven please!! I think next time I will try to caramelize them on the outdoor bbq. I wasn’t pleased with the broiling process, but then again….these were the favorite of the evening.
So, for a weeknight meal or a heavy appetizer, here you have it. One scrumptious bite!
Hoisin and Honey Baby Back Ribs
3 1/2 pounds baby back ribs, halved crosswise, preferably by a butcher, and cut into individual ribs….I just cut mine full size
1/4 – 1/3 cup honey (to taste)
1/4 cup soy sauce
1 large garlic clove, minced and mashed to a paste with 1/4 teaspoon salt
1/3 cup hoisin sauce
1/2 teaspoon English-style dry mustard
1/4 cup distilled white vinegar
In a large stock pot of boiling salted water simmer the ribs, covered, for 30 minutes and drain them well. In a large bowl whisk together the honey, the soy sauce, the garlic paste, the hoisin sauce, the mustard, the vinegar, and black pepper to taste, add the ribs, and toss the mixture well, coating the ribs thoroughly. Let the ribs marinate, chilled, for at least 1 hour or overnight.
Remove the ribs from the marinade, arrange them in one layer on the oiled rack of a foil-lined broiler pan, and broil them under a preheated broiler about 4 inches from the heat, basting them with the marinade, for 3 minutes. Turn the ribs with tongs and broil them, basting them with the marinade, for 2 or 3 minutes more, or until they are browned well and glazed. Discard remaining marinade.