Asian Rubbed Baby Back Ribs with Hoisin BBQ Sauce and Lotus Root Stir Fry

Total Time:
3 hr 40 min
15 min
3 hr 25 min

4 to 6 servings

  • 3 pounds baby back ribs
  • 1/2 cup canola oil
  • Asian Essence (Chinese five-spice powder, clove, salt and pepper)
  • Stock or sake, for steaming
  • 3 tablespoons chopped garlic
  • 1 tablespoon minced fresh ginger
  • 12 cups chicken stock
  • 2/3 cup hoisin sauce
  • 2 tablespoons miso
  • 1 tablespoon sake
  • 1 tablespoon soy sauce
  • 2 teaspoons honey
  • 2 teaspoons chili paste with garlic
  • 1 small bunch fresh cilantro, leaves chopped
  • 1/2 bunch fresh parsley, leaves chopped
  • For Lotus Root Stir-fry:
  • 1 tablespoon roughly chopped garlic
  • 3 cups thinly sliced lotus root
  • 1 cup chicken stock
  • 1 cup blanched soy beans
  • Preheat oven to 300 degrees F. Place ribs in a large baking dish and rub with blend of spices. Place dish into oven for 3 hours, occasionally adding stock or sake into the pan to help steam the ribs.

  • In a medium saucepan over medium heat, add garlic and ginger and saute until fragrant. Add additional ingredients and whisk to combine.

  • Serve ribs directly from oven with Hoisin BBQ sauce and Lotus Root Stir-Fry.

For Lotus Root Stir-fry:
  • In a large saute pan or wok over high heat, add garlic and saute until fragrant. Add lotus root and cook for 2 minutes. Add stock and cook an additional minute. Turn off heat, mix in soy beans and serve.

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    Recipe courtesy of Food Network Kitchen