When the Young Baker is on Spring Break, we’re all on spring break and the powers at be have bestowed heavenly summer weather upon us. My girl’s not a big meat-eater, but she does love her some pulled pork or barbecue ribs, so let the grilling begin! These sticky, sweet, succulent Hoisin Barbecue Pork Ribs are a family favorite.
First of all, what exactly is Hoisin sauce?
Hoisin sauce, also known as Peking sauce, is a Chinese sauce that is salty and smoky, sweet and savory. At Chinese restaurants, it’s the sauce they put on mu shu pancakes.
What is hoisin sauce made of? Traditional hoisin sauce is made of wheat flour, soybeans, water, sugar, and salt. Vinegar, garlic, chili, other spices, and (unfortunately) food coloring are often added.
Pork Ribs with Hoisin Barbecue Sauce
Adapted from Bon Appétit | Serves 6
Ingredients:
4 lbs. baby back pork ribs
1 t. Chinese five-spice powder
1 t. onion powder
Sauce:
1 c. hoisin sauce
1/2 c. bottled chili sauce
4 t. chili-garlic sauce
1 T. minced, peeled fresh ginger *
1/4 c. sherry
1 T. sesame oil
Note: Ribs need to marinate overnight. Place ribs in large roasting pan. Pierce meet with fork. Sprinkle with five-spice powder and onion powder.
Method:
Whisk remaining ingredients in small bowl to blend. Pour sauce over ribs, turning to coat. Turn ribs meat side down; cover with aluminum foil and refrigerate overnight.
Besides being finger-lickin good, these ribs can be baked or grilled – if its not grilling weather where you are 
or neither you or hubby is a grillmaster, then preheat oven to 400〫F. Bake ribs, covered, about 30 minutes or until just tender. Uncover and turn ribs meat side up; bake until ribs are cooked through, basting occasionally, about 35 minutes more. Cut meat between bones to separate ribs and serve with rice and crisp salad for an Asian flair.
or neither you or hubby is a grillmaster, then preheat oven to 400〫F. Bake ribs, covered, about 30 minutes or until just tender. Uncover and turn ribs meat side up; bake until ribs are cooked through, basting occasionally, about 35 minutes more. Cut meat between bones to separate ribs and serve with rice and crisp salad for an Asian flair.*No fresh ginger? If you don’t have any, don’t sweat it…. these ribs will still be finger-lickin’ good!
Enjoy 
Follow Bobby Flay’s instructions for ribs year-round!
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These ribs look wonderful. Love that they can be cooked on the grill outside or indoors. Versatile & delicious both ways I’m sure.
.-= marla {family fresh cooking}´s last blog ..{Book Review and Giveaway} Squeaky Gourmet =-.
I’ve always been scared to try BBQ ribs, because of the boiling of the ribs first. This looks easier and I do have hoisin sauce.
Thanks.
.-= GutsyWriter´s last blog ..My son wants to go to military school. =-.
*GutsyWriter – I’ve never boiled ribs, although I have heard of that – the objective was probably to tenderize the meat, but at the same time it removes all that juicy, flavorful fat! Which, by the way comes out during grilling too, but it “trickles down” through the meat so flavor and moistness is not lost