Ingredients: |
Ingredients: 4 lbs. pork baby back ribs or spareribs
2/3 c. hoisin sauce, divided
1/ 4 c. plus 1 tbsp creamy peanut butter, divided
1/4 c. plus 1 tbsp. honey, divided
1/4 c. rice wine, dry sherry or reduced-sodium chicken broth
1/4 c. soy sauce
4 tbsp. water, divided
2 garlic cloves. divided
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Directions: |
Directions:1. Slice racks of ribs in half. Place in 2-gallon resealable plastic bag. In medium bowl, stir together 1/2 c. of the hoisin sauce, 1/4 c. of the peanut butter, 1/4 c. of the honey, rice, wine, soy sauce, 2 tbsp. of the water and garlic. Pour into bag over ribs; seal bag. Refrigerate at least 4 hours or up to 24 hours, turning bag occasionally.
2. Heat oven to 350ºF. Place rack in shallow roasting pan; spray rack with nonstick cooking spray. Remove ribs from marinade; discard marinade. Place ribs on rack; cover pan with foil. Bake 1/ 1/2 hours or until tender. Drain and discard cooking juices.
3. Meanwhile, in small bow., stir together remaining hoisin sauce, 1 tbsp.. peanut butter, 1 tbsp. honey and 2 tbsp. water.
Increase oven temperature to 450º F, Brush ribs with half of the sauce. Bake 10-16 minutes or until browned and crisp, turning and brushing with remaining sauce halfway through baking. To serve, cut into separate ribs. |
Personal
Notes: |
Personal
Notes: TIP: Ribs also can be finished on the grill. Heat grill to medium-high. Brush ribs with half of the sauce; place on grill grate. Cover grill. Grill 8 to 12 minute or until browned and crisp, turning and brushing with remaining sauce halfway through grilling. To serve, cut into separate ribs.
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This recipe for Baby Back Ribs in Hoisin-Peanut Marinade is from