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?"
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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
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