Recipe by Chef John
"Hoisin sauce has an interesting story behind it. I probably should have said confusing rather than interesting. According to my extensive research (5 minutes on Wikipedia), 'hoisin' is a romanticisation of the Cantonese word for seafood. What? Why? It's traditionally served with pork, isn't it?"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
hot chile paste (such as sambal oelek)
pork spareribs, cut in half
fine sea salt
Chinese five-spice powder
seasoned rice vinegar
The taste of there are just fine but 300 for 4 + hours left them a bit to dry for us. They were falling off the bone but the meaty edges were like jerky. I have used this method before but cooked at 250 - 275 with better results.
I'm not sure I have the right to rate this, because I cheated madly. Don't usually do that with Chef John's recipes, because they are so good made exactly as stated. However - didn't have time, had ribs, so I took the ingredients and threw the lot in the slow cooker on low for 7 hours. I cut the pineapple juice a bit, used sriracha instead of chili paste, but left everything else pretty much as is. I did flip the ribs a few times. It was delicious regardless! Next time I will try doing it according to the recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
Chef John's Hoisin Barbeque Pork Ribs
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 278
The most-tender new vegetables are here just in time for early spring salads!
Creamy, comforting potato soups will warm you up.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
A simple, Asian-inspired marinade, dry rub, and basting sauce for pork ribs.
See how to make tender, fall-off-the-bone, oven-baked baby back pork ribs.
See a sensational shortcut method for making baby-back ribs.