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Hoisin Baby Back Ribs

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These slow cooker ribs take inspiration from Chinese barbecue ribs and the char siu (Cantonese roast pork). Finishing them in the broiler helps give the ribs a browned and crunchy crust, while coleslaw, a distinctly American addition, serves as a creamy and refreshing accompaniment.
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  • Level: Easy
  • Total: 6 hr 25 min
  • Prep: 20 min
  • Cook: 6 hr 5 min
  • Yield: 4 servings
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Ingredients

Directions

  1. Combine 1/2 cup hoisin sauce, the vinegar, honey, soy sauce, Sriracha, ginger and garlic in a 6-quart slow cooker. Add the ribs and turn to coat. Cover and cook on low, 6 hours.
  2. Preheat the broiler and line a rimmed baking sheet with foil. Transfer 1 cup of the liquid from the slow cooker to a medium bowl; whisk in the remaining 1/2 cup hoisin sauce and the ketchup. Transfer the ribs to the prepared baking sheet and brush both sides generously with the sauce. Broil, bone-side down, until browned and bubbling, 3 to 5 minutes.
  3. Transfer to a cutting board and slice into individual ribs. Top with more sauce and sprinkle with the scallions. Serve with coleslaw.

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