These pork ribs are sweet and crispy and a little spicy – so made in a pressure cooker or slow crockpot will work. These ribs require slow cooking- to tenderize them, before grilling.Then cook under the broiler to get that crispy- sticky glaze.
My Uncle Snooks always liked them like this..his brother, Uncle John always made a triple batch of these for New Years. Darn good too!
- 1/2 C hoisin sauce
- 1/4 soy sauce
- 1 Tbsps molasses
- 3 1/2 Tbsps coarsely chopped peeled fresh ginger
- 6 cloves garlic
- 3/4 good honey
- 2 Tbsp sesame seed oil, optional
- 1 Tbsp Chinese chile-garlic sauce
- 4 lbs pork spareribs or baby back ribs, halved lengthwise
- In a blender, combine the hoisin sauce with the soy sauce, molasses, ginger, garlic and 1/2 cup of the honey and puree until smooth.
- Add the Chinese chile-garlic sauce and pulse to combine. Sometimes I like to add 2 Tablespoons of sesame seed oil too.
- Cut the ribs into 3 rib sections and transfer to a pressure cooker. Add the hoisin puree and let stand, turning the ribs occasionally, for 45 minutes.
- Add 1/4 cup of water to the cooker. Cover and cook at high pressure for 20 minutes.
- Line a rimmed baking sheet with foil. Run cold water over the pressure cooker to release the pressure.
- Transfer the ribs to the prepared baking pan, meaty side up. Boil the cooking juices until reduced to 2 cups, about 5 minutes.
- Transfer the hoisin pan sauce to a bowl.
- Preheat the broiler and position a rack 8-inches from the heat.
- Brush the ribs all over with the remaining 1/4 cup of honey and broil, turning once, until the ribs are glazed and browned about 5 minutes.
- Transfer the rib sections to a cutting board and slice them into individual ribs. Serve them with the hoisin pan sauce. Enjoy!