Succulent & Tender Asian Pork Ribs with Sriracha-Hoisin Glaze

By Friday, the fever pitch is nearly at its bursting point. The workday’s best day of the week, the harbinger of the weekend, and it seems like the day lasts for an eternity. After all, it is almost game day. For me, football fan-aticism isn’t something I grew up with. You see, I grew up in northeastern Oregon. The state has no NFL team, and even though many will be quick to chime in, “but you have the Ducks”, referring to the University of Oregon’s furious flock. But when I was growing up, they were as intimidating as… well, a duck.

So even though I grew up playing backyard football and got all grass stained nearly every recess; even though I played jr. high & high school football; and despite watching the NFL games as a second helping of Sunday service, I can’t say I grew up a fanatic. Not like I’ve seen those who’ve grown up in a serious football culture, whether it be NFL or college football.

Take one example: years ago while in Nashville, Diane and I were standing line waiting to board the bus to haul everyone over to the night’s Grand Ole Opry show and we’re chatting it up with the couple behind us. Several minutes into the conversation the husband politely excuses himself.

He makes his way over to a complete stranger and greets him, “Roll Tide”. The stranger extends the “Roll Tide” wishes back, and then the husband quietly makes his way back over to us and continues the conversation without a hitch. Anyone who has seen the ESPN “Roll Tide” commercial would be rolling, and here I wast thinking ESPN was exaggerating the “Roll Tide” culture for a little commercial comedy. However sometimes life is funny enough you just have to show it as is.

Video Making these Awesome Asian Sriracha & Hoisin Pork Ribs

Today I have my adopted team, not having one rooted in family blood. My week is filled with hopes, speculations, and rooting. A loss leads to several days of mourning while a win lifts the spirits throughout the whole week. Friends who are a rival team’s fanatic get a hefty dose of taunting after a beat down, while those who express disregard for our teams stars or coach roll off the back like rain hitting an armadillo. Normally not the chatty type, I can ramble for hours with other football fans; commiserating, teasing, sharing hopes and recognizing rivalries.

Just like the “Roll Tide” husband, friendships will be quickly formed with those of the same loyalty. There is that instant fist thumping over the heart understanding. “I get you, man” or “dudette” as the case may be. After all fandom isn’t limited to the boys. There are girls which are just as hardcore football fans as any of the boys. One of the most passionate fans I’ve had the pleasure of knowing is our dear friend Rachael, a New England Patriot fanatic.

So as all of us fans deal with our weekly emotional roller coaster as our teams win and lose, here a pork rib recipe to gnaw on. After all, ribs are one of the perfect dude (or dudette) game day foods.

Super Tender Sriracha Hoisin Glazed Ribs

This is a tender fall off the bone rib recipe which is done in the oven. We usually use St. Louis cut spare ribs but the recipe will work great for any spare rib or baby back rib cut. The sauce is made to have a balance between the sweetness of the hoisin with the spice of the sriracha sauce. They aren’t devilishly spicy, however if that is your preference, up the sriracha amount or sub in another spicier sauce. We will often use our homemade sriracha sauce which we’ve spiced up with our garden’s habaneros and devil peppers. Zesty!

First bake the ribs with apple juice covered for an hour. While they roast, make the sauce (although you could also make the sauce days in advance. It keeps quite well). After the first hour and 15 minutes of roasting, open up the foil and brush the ribs with the sauce, roast for 30 minutes, brush again, roast 15-45 minutes more (depends on the rib size and how cooked you like your ribs), then brush one more time. If you like, you can run them under the broiler for a couple minutes to give them a little singe. Or cut and toss them on the grill to reheat and give them a little char (that’s how we usually do it – make the ribs ahead of time then quickly char them on the grill).

I must say, these asian pork ribs are crazy good. Moist, tender, almost fall off the bone but with just enough bite.  The flavor is slightly sweet with a spicy tingle afterglow. Grab a beer and turn on the game. And remember, “It isn’t crazy, it’s sports”.

-Todd

Asian Sriracha-Hoisin Pork Ribs – Oven Baked

Yield: 4 Servings

Prep Time: 15 minutes mins

Cook Time: 2 hours hrs 45 minutes mins

Total Time: 3 hours hrs

We usually make these with the St. Louis cut spare ribs. They are a nice meaty rib with a good balance of meat to bone. You can make them with any cut though, just adjust the baking times if needed. These aren't especially spicy, just giving a hit of spice as an afterglow, so if spice is your thing add a little extra sriracha or toss in another devilish hot sauce. We will often use our homemade sriracha sauce which we personally zing up with habaneros and Goat's Weed peppers.

The recipe is based off an average St. Louis cut rack of ribs (@ 3 pounds). We will usually just make the glaze as the ribs are cooking in the first hour, but you can always make it days ahead of time if needed. The ribs also reheat very well in the oven or on the grill. Keep them wrapped in foil and reheat at 350°F for about 10 minutes or until warm, and then broil & serve. It is nice and easy to make the ribs the night before and re-heat on game day.

4.84 from 12 votes

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Ingredients

Ribs

• 3 pound (1.35 kg) rack St. Louis cut (preferably)spareribs , rinsed and patted dry
• 1 Tablespoon (15 ml) kosher salt
• fresh cracked black pepper to taste
• 1 cup (240 ml) apple juice

Hoisin-Sriracha Sauce

• 2 Tablespoons (30 ml) grape seed oil (or other clean tasting oil)
• 4 cloves garlic , crushed or minced
• 2 Tablespoons (30 ml) finely grated ginger (@ 3” knob)
• 2/3 cup (185 g) hoisin *see note below
• 1/4 cup (60 g) sriracha sauce
• 1/4 cup (60 g) apple cider vinegar
• 1 Tablespoon (18 g) fish sauce

Instructions 

Make Sauce

• In a saucepan heat 2 Tablespoons of oil over medium heat. Add crushed/minced garlic and grated ginger and cook 1-2 minutes or until garlic is softened and light golden.
• Stir in 2/3 cup hoisin, 1/4 cup sriracha sauce, 1/4 cup apple cider vinegar, and 1 Tablespoon fish sauce. Cook for 5 minutes and then remove from heat and set aside to cool.

Ribs Instructions

• Preheat oven to 350°F (175°C). If needed, remove the silver skin from the bone side of the ribs (some butchers will have this already removed for you.)
• Cut the rib rack in half and place the ribs, meaty side up, in a 9×11 inch baking dish (or other appropriately sized dish). Pour the 1 cup of apple juice over the ribs and then season both sides with salt & pepper. Cover with aluminum foil. 
• Bake at 350°F (175°C) for 1 hour 15 minutes. Remove from oven, remove foil, and brush both sides of the ribs with sauce.
• Return to oven uncovered. Continue to Bake at 350°F (175°C) for another 30 minutes.
• Check the tenderness of the ribs and brush the ribs with sauce again. Continue to Bake at 350°F (175°C) for another 15-45 minutes, depending on how tender you like your ribs.
• Remove ribs from oven. Brush the ribs a with a little more sauce, slice & serve (for a little extra crust follow next step before slicing).
• Optional for a little extra crust – Heat oven to broil and place oven rack about 6 inches down from the top. Brush ribs with glaze again and broil for 2 minutes or until slightly singed. Slice & serve.
• Optional for extra crust and to serve from the Grill – Heat the grill for direct heat on medium-high (if you have that option). Slice the ribs into serving sizes (usually 1-2 ribs together). Sear each side of the ribs for 2-3 minutes or until each side has a little char. Serve warm.

Notes

Hoisin Note: Some brands of hoisin are a thicker paste and others are pourable like ketchup or bbq sauce. If using a thicker hoisin sauce, thin the sauce with a little water to make it the consistency of ketchup or bbq sauce.

For an easier cleanup, you can bake the ribs in a foil “boats”. 

1. Make 2 “boats” out of doubled up sheets of heavy duty foil large enough to enclose each rib section (*refer to sriracha-hoisin ribs photos for visual guide). Place ribs, meaty side up, in boats and pour 1/2 cup of apple juice in each of the boats.
2. Seal foil boats closed around the ribs, trapping the juice in with the ribs and being careful not to break the foil. Place on sheet pans. Bake as directed in the recipe above (however leaving the foil open but with the sides standing up enough to keep the juices around the ribs when it calls to bake uncovered). 

Video

Nutrition Information per Serving

Calories: 676kcal, Carbohydrates: 29g, Protein: 28g, Fat: 49g, Saturated Fat: 14g, Trans Fat: 1g, Cholesterol: 137mg, Sodium: 3376mg, Potassium: 601mg, Fiber: 2g, Sugar: 19g, Vitamin A: 28IU, Vitamin C: 13mg, Calcium: 56mg, Iron: 2mg

Course: Main Course

Cuisine: American, Asian

Calories: 676

Baking Dish Method – Quick & Easy! Cut the racks in half if needed to fit in your baking dish. Pour some apple juice over the rib & season with salt & pepper, cover with foil and then bake. After the first hour, brush both sides of ribs with sauce. Finish baking uncovered, brushing with sauce another couple times.

Foil “Boat” Method – Great for easier cleanup! Cut the racks in half to help make them more manageable. Create foil “boats” out of a double layer of foil. After the first hour, brush both sides of ribs with sauce. Keep foil sides upright to keep the juices surrounding the ribs as you finish baking, brushing the ribs with the sauce a couple more times.