Hoisin Sauce Pork Ribs

I would say, this yummy ribs is totally a cheat. Because it’s simply effortless BBQ Ribs!

It’s quick, easy, and most importantly yummy. Sometimes, I would really close one eye and don’t bother if it is a cheat or not. Remember posted my 1st BBQ Ribs recipe early this month? I think that BBQ Ribs is rather complicated and too much of effort for some people. One of my girlfriend complaint to me and asked me for a simplified version. That is the reason why, I come up with this.

Ingredients

  • 450g Pork Ribs (about 8 bone strips. Scroll down and refer to my picture)
  • 120g Hoisin Sauce. I used Lee Kum Kee brand.
  • few dashes of pepper
  • few dashes of sesame oil
  • half cups of water (or more…. Eyeball it yourself)

Yes! You didn’t see it wrongly. No need to rub your eyes. Other than the ribs, what we need here is just 4 ingredients.

So, what is the cheat thing about?
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This is the one loh…

And I’ve got myself a beautiful ribs rack here. Max pester me to buy it.

Method
1. Wash your ribs, pat dry using kitchen towel. Cut the ribs in between the bones.

2. In a bowl, everything in, except water. Marinade for at least half hour, or one hour is always better if you have the time. I leave it in the fridge, covered, for 2 hours. Oh yea! Just mess it up!

3. Heat up your oven at 200 degrees. You will need to use it later.

4. Use your fingers to “wipe” away the sauce, you don’t want the ribs to be too “wet”, leave the sauce in the bowl. Do not discard. You will need it later.

5. Pan-sear the ribs lightly… This to seal in the meat juices. No need to cook it thoroughly. I just wants to brown it a little before finishing it in the oven later.

6. Line your baking pan with foil paper, place ribs on it, and straight into the oven for 30 mins or upto 40mins if you want it to looks more charred.

7. While the oven is doing the work. Add water & the remaining marinade sauce into the pan that you just pan-seared the ribs. (Eyeball it yourself. Just add more sauce if needed.) In a medium heat, bring it to boil. Stir occasionally until it has thickened. Heat off. Leave the sauce in the pan. No need to dish up.

8. Here’s my ribs just out of the oven after 30mins.

9. Once the ribs is out of the oven, put it back to the pan. Under medium heat, mix the sauce with the ribs evenly. While you’re mixing them, the heat is caramelizing the sauce while sticking it to the ribs.

10. Heat off, garnish, serve.

How does it taste?

Max ate 2 and a half bowls of rice with this. Maybe from here, you should be able to judge if it is yummy or not.

For those who seldom cook, maybe you wanna give it a try at home. I’m sure this dish could impress your loved ones! But I’ve got to warn you, be prepared to cook a lil’ more rice for the meal. It’s gonna be well received 🙂

Happy Cooking!

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BBQ Ribs

This one…. Max can go gaga over it. His standard pick western dish whenever he visit restaurants that serves ribs. Those general ones… Kenny Rogers, Cafe Cartel & etc. Which they are serving baby back ribs.

There are many BBQ Ribs Recipe out there that you could easily get it. Differing mainly the sauce or the rub used or not used. I do follow them strictly last time. But now, nah! I don’t really bother. I had not been making this for 2 years. And now, I’m repeating it again.

There’s nothing special about my BBQ Ribs I would say. There are lots of much better BBQ Ribs Recipe than mine. And I’m using my Brandt Oven to grill em’ instead. Living in Singapore, not everyone will have the luxury space to own a grill at home. Count myself lucky if I own a Oven that is capable enough to do general grilling & baking at home.

Although I’ve emphasized that my BBQ recipe has nothing special to fancy about, but I can guarantee you that it’s really yummy.

Ingredients (Serve 1 greedy monster. But i serve 2, happily)

About 500 to 600 grams of pounds pork loin back ribs. I got mine at S$12.00 for 600grams from the butcher at wet market. If you can get baby back ribs, it’s even better. The meat would be more tender.

Dry Rub
few dashes of olive oil or cooking oil
4 tablespoons paprika
2 teaspoons red pepper
2 teaspoons white pepper
2 teaspoons black pepper
2 teaspoons onion powder
2 teaspoons garlic powder
2 teaspoons salt
2 tablespoons of Molasses (or any dark brown sugar that you have at home. It’s fine).

Just incase if you don’t know what Molasses is. This is the one…

If you really have all above ingredients at home, follow accordingly. But if you don’t, then how? Buy all of them?

Nope! Don’t be silly. Just use this….

But if you are mad rich, of course I won’t stop you from buying all those. It’s useful anyway. But trust me. All Purpose Seasoning works fine all the time (when I feel lazy). I always keep one at home. Just incase any of them (the dry rub ingredients i mean) run out of stock, this comes in real handy. But remember to add Molasses and olive oil.

Here’s my ribs rubbed with dry rub ingredients… It’s not really that “dry”, it has abit of oil in there to kinda moist it.

Barbecue Sauce

  • 1 chopped onions
  • 6 to 7 tablespoons of ketchup
  • 2/3 cup of water
  • 1 teaspoons of salt
  • 5 tablespoons of Worcestershire sauce
  • 3 tablespoons of white vinegar
  • 5 tablespoons of Molasses or any dark brown sugar of your preference.

This makes real good BBQ Sauce. But if don’t have the luxurious time to do all these, you may skip it, close one eye and use shop bought BBQ Sauce. It works rather fine if you are not a fussy person I would say. At least Max won’t be able to tell the difference. But I definitely do. Haha!

Method

  • Combine all the Dry Rub ingredient, mix well and give the ribs a good rub. Let the ribs rest for 30mins at room temperature.
  • Preheat oven at 350 degrees F (175 degrees C)
  • Place ribs onto baking pan. Bake ribs (Bone side down) in preheated oven for 1 hour. Turn ribs over and bake for another hour.
  • Prepare BBQ sauce while the ribs are in the oven. Combine all the BBQ sauce ingredients. In a large saucepan and bring to a rolling boil. Reduce heat and simmer, stirring occasionally until the sauce thickened.
  • Turn and baste meat every 10mins with the BBQ sauce. Do it repeatedly for at least 2 times each side to achieve the moist & sticky result.

Alot of work isn’t it? By the time I finished this, it’s already 7.30pm. Darn!
And there’s something that is hesitating me from blogging for food. The light condition in my house. It’s really really bad when it comes to photo taking. The damn low light condition makes my dishes looks charred.

This is the best photo I could take… shame on me.

But when you see the result, sink your teeth into the juicy, tender, moist meat and it just slide off the bone, you will know all these hard work are worthwhile.

Stay Tuned!