Recipe: Hoisin-Honeyed Baby Back Ribs

HOISIN-HONEYED BABY BACK RIBS

1/2 cup hoisin sauce
1/4 cup honey
2 tablespoons canola oil
1 scallion (white and light green parts only), cleaned and finely chopped
1 tablespoon rice vinegar
4 pounds baby back pork ribs

In a medium bowl, combine the hoisin sauce, honey, oil, scallion and vinegar and stir to blend well. Put the ribs in a plastic lock-top bag and pour in the marinade. Turn the ribs in the bag to coat them evenly. Close the bag and refrigerate for at least 2 hours or up to 24 hours, turning occasionally.

Preheat the oven to 325 degrees F.

Place the ribs on a piece of aluminum foil large enough to wrap them tightly, place the packet in a roasting pan and bake for 1 hour. (Or put the ribs in a roasting pan and cover the pan tightly with foil.)

Remove the ribs from the oven. Remove the ribs from the foil, drain and reserve the juices. Pour the marinade and juices into a small saucepan and bring to a boil for 5 minutes. Set aside.

Prepare a barbecue grill or an oiled grill pan for medium-heat grilling. Grill the ribs for 5 to 7 minutes on each side, or until they reach the desired doneness, basting occasionally with the marinade juices, making sure the ribs do not burn.

Place on a serving platter and serve with the reserved juices, if desired.

Servings: 4 to 6
Source: Seriously Simple: Easy Recipes for Creative Cooks by Diane Rossen Worthington