Barbecued Ribs
Barbecued Ribs Photo
Barbecued Ribs

YIELD Makes 4 main-dish or 8 appetizer servings


3 to 4 pounds lean pork baby back ribs or spareribs
1/3 cup hoisin sauce
4 tablespoons soy sauce, divided
3 tablespoons dry sherry
3 cloves garlic, minced
2 tablespoons honey
1 tablespoon dark sesame oil


  1. Place ribs in large resealable food storage bag. Combine hoisin sauce, 3 tablespoons soy sauce, sherry and garlic in cup; pour over ribs. Seal bag; turn to coat. Marinate in refrigerator at least 4 hours or up to 24 hours.
  2. Preheat oven to 375°F. Drain ribs; reserve marinade. Place ribs on rack in shallow, foil-lined roasting pan. Bake 30 minutes. Turn; brush ribs with half of reserved marinade. Bake 15 minutes. Turn ribs over; brush with remaining marinade. Bake 15 minutes.
  3. Combine remaining 1 tablespoon soy sauce, honey and sesame oil in small bowl; brush over ribs. Bake 5 to 10 minutes or until ribs are cooked through, browned and crisp.* Cut into serving-size pieces.

    *Ribs may be made ahead to this point. Cover and refrigerate up to 3 days. To reheat, wrap ribs in foil; cook in preheated 350°F oven 40 minutes or until heated through. Cut into serving-size pieces.

This recipe appears in: Asian
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