Entrees
Asian-Style Pork Ribs
Makes: 4 entrée or 6 appetizer servings
Asian-Style Pork Ribs
Makes: 4 entrée or 6 appetizer servings
These sweet and savory ribs are delicious on their own but they are also the filling for our pork buns.
Nutritional information per rib:Calories 365 (51% from fat)
carb. 24g
pro. 21g
fat 21g
sat. fat 6g
chol. 72mg
sod. 944mg
calc. 34mg
fiber 0g
carb. 24g
pro. 21g
fat 21g
sat. fat 6g
chol. 72mg
sod. 944mg
calc. 34mg
fiber 0g
Ingrédients
- 1 cup hoisin sauce
- ½ cup soy sauce, low-sodium
- 1 tablespoon yuzu juice* or fresh lime juice
- 1 tablespoon mirin
- 1 tablespoon fish sauce
- 1 one- to two-inch piece of ginger, peeled and halved
- 2 garlic cloves, peeled
- ½ cup packed light brown sugar
- ¼ cup grapeseed oil
- 1 rack bone-in pork ribs (about 3 pounds), cut into individual ribs
Preparation
- Put all ingredients except ribs in the jar of a blender in the order listed. Blend on high until completely homogenous.
- Put ribs in a stainless steel bowl and coat completely with the marinade. Cover the bowl tightly with plastic wrap and chill in the refrigerator overnight.
- Take the meat from the refrigerator and remove as much marinade from each individual rib as possible. Fit the ribs in a single layer on the baking pan and put in the oven with the rack in the middle rack position. Set the oven to Bake Steam at 350°F for 60 minutes. When time expires, reset to 225°F for an additional hour on Bake Steam.
- Remove the ribs from the oven and serve.
*Yuzu is a Japanese citrus fruit that is quite sour. Yuzu juice can be found at Japanese grocery stores or gourmet shops.
