How To Make Oven Baby Back Ribs with Hoisin BBQ Sauce
These finger-licking baby back ribs are coated in a thick and rich sweet-spicy hoisin sauce, then baked to juicy perfection, for a belly-filling meal!
Serves:
Ingredients
- 2racksbaby back pork ribs,membrane removed
- 1cuphoisin sauce
- ½cupchili sauce
- 2½tbspdry sherry
- 2tbsphoney
- 2tbspsoy sauce
- 1½tbspseasoned rice vinegar
- ½tspAsian sesame oil,(toasted)
- 4garlic cloves,minced
- ½tspground ginger
Instructions
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Make the hoisin barbecue sauce by combining all of the ingredients except for the ribs in a medium bowl.
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Trim any excess fat or flaps of meat and cut racks in half into 6 to 7-rib sections. Line a baking sheet with heavy duty aluminum foil.
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Place the rib racks on the baking sheet. Reserve 1 cup of the sauce and pour the rest over the rib racks. Coat both sides of racks evenly with sauce and arrange in a single layer, meaty sides up.
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Cover tightly with heavy duty aluminum foil and refrigerate for a minimum of 4 hours or overnight.
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Preheat the oven to 300 degrees F.
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Place the covered ribs in the oven and bake, undisturbed, for 1½ hours.
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Remove the ribs from the oven and carefully remove the foil. Using a pastry brush or back of a spoon, coat the racks generously with the reserved barbecue sauce.
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Turn the oven heat up to 350 degrees. Return pan to the oven, uncovered, and cook for about 30 minutes, until the ribs are tender and starting to brown.
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Let cool briefly before cutting in-between the ribs.
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Serve and enjoy!
Nutrition
- Calories: 1437.35kcal
- Fat: 90.35g
- Saturated Fat: 31.44g
- Trans Fat: 0.76g
- Monounsaturated Fat: 37.60g
- Polyunsaturated Fat: 15.73g
- Carbohydrates: 46.29g
- Fiber: 3.99g
- Sugar: 29.86g
- Protein: 106.00g
- Cholesterol: 371.42mg
- Sodium: 2397.62mg
- Calcium: 203.40mg
- Potassium: 1592.93mg
- Iron: 5.28mg
- Vitamin A: 49.09µg
- Vitamin C: 6.71mg
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