COUNTRY RIBS WITH HOISIN SAUCE
1/3 cup hoisin sauce
1/4 cup Thai or Vietnamese fish sauce
2 tablespoons sugar
2 large garlic cloves, finely grated
1 1/2 tablespoons finely grated fresh ginger
2 1/2 pounds boneless pork country ribs, cut into 1/2-inch-thick slices
In small bowl, whisk together hoisin sauce, fish sauce and sugar until sugar is completely dissolved. Stir in garlic and ginger and set aside.
Put ribs and marinade in resealable gallon plastic bag. Squeezing out air, seal bag. Holding on to ends, shake bag to coat pieces evenly with marinade. Refrigerate 4 to 6 hours, turning bag every 30 minutes or so to redistribute marinade.
WHEN READY TO COOK:
Prepare hot fire in charcoal grill, or preheat gas grill to 500 degrees F. Grill ribs, turning pieces frequently to prevent burning, until crisp and cooked through, about 6 minutes. Transfer ribs to a serving dish.
Servings: 6-8
Adapted from source: The Asian Grill: Great Recipes, Bold Flavors by Corinne Trang
1/3 cup hoisin sauce
1/4 cup Thai or Vietnamese fish sauce
2 tablespoons sugar
2 large garlic cloves, finely grated
1 1/2 tablespoons finely grated fresh ginger
2 1/2 pounds boneless pork country ribs, cut into 1/2-inch-thick slices
In small bowl, whisk together hoisin sauce, fish sauce and sugar until sugar is completely dissolved. Stir in garlic and ginger and set aside.
Put ribs and marinade in resealable gallon plastic bag. Squeezing out air, seal bag. Holding on to ends, shake bag to coat pieces evenly with marinade. Refrigerate 4 to 6 hours, turning bag every 30 minutes or so to redistribute marinade.
WHEN READY TO COOK:
Prepare hot fire in charcoal grill, or preheat gas grill to 500 degrees F. Grill ribs, turning pieces frequently to prevent burning, until crisp and cooked through, about 6 minutes. Transfer ribs to a serving dish.
Servings: 6-8
Adapted from source: The Asian Grill: Great Recipes, Bold Flavors by Corinne Trang
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