Get ready to transform your dinner game with these irresistible Braised Hoisin Ribs that combine the rich, complex flavors of Chinese cuisine with the ultimate comfort food experience. Imagine tender, fall-off-the-bone pork ribs glazed in a sticky, savory hoisin sauce that's been perfectly infused with beer, creating a depth of flavor that will have your guests begging for your secret recipe. This isn't just another rib dish - this is a culinary journey that promises to elevate your home cooking to restaurant-quality perfection!
Prep Time: 15 mins
Cook Time: 2 hrs 30 mins
Total Time: 2 hrs 45 mins
Cuisine: Chinese
Serves: 4 servings
Ingredients
- 2 lbs pork ribs
- 1 cup hoisin sauce
- 1 cup beer
- 2 tablespoons soy sauce
- 1 tablespoon ginger, minced
- 1 tablespoon garlic, minced
- Green onions for garnish
Instructions
- Begin by preparing the pork ribs. If they are not already cut, slice them into individual ribs. Pat them dry with paper towels to remove excess moisture, which will help achieve a better sear.
- In a large bowl, combine the hoisin sauce, beer, soy sauce, minced ginger, and minced garlic. Whisk the ingredients together until well blended to create a marinade.
- Add the pork ribs to the marinade, ensuring they are fully coated. Cover the bowl with plastic wrap and let the ribs marinate in the refrigerator for at least 30 minutes, or up to overnight for maximum flavor.
- Preheat your oven to 300°F (150°C). This low and slow cooking method will help tenderize the ribs while infusing them with flavor.
- Once the ribs have marinated, remove them from the refrigerator. In a large, oven-safe skillet or Dutch oven, heat a small amount of oil over medium-high heat. Sear the ribs in batches, about 2-3 minutes per side, until they are browned. This step adds depth of flavor to the dish.
- After searing the ribs, return all of them to the skillet or Dutch oven. Pour the remaining marinade over the ribs, ensuring they are well-coated.
- Cover the skillet or Dutch oven with a lid or aluminum foil, and transfer it to the preheated oven. Braise the ribs for 2 to
- 5 hours, or until they are tender and the meat is falling off the bone.
- During the last 30 minutes of cooking, remove the lid or foil to allow the ribs to caramelize and develop a rich glaze. Keep an eye on them to prevent burning.
- Once the ribs are done, remove them from the oven and let them rest for about 10 minutes. This will help the juices redistribute throughout the meat.
- To serve, cut the ribs into individual pieces and arrange them on a serving platter. Drizzle some of the braising liquid over the top for added flavor.
- Garnish with chopped green onions for a fresh touch and serve alongside your favorite sides.
Tips
- Marination is Key: Don't rush the marinating process. The longer the ribs sit in the hoisin-beer mixture (ideally overnight), the more flavor they'll absorb.
- Pat Those Ribs Dry: Before searing, ensure your ribs are completely dry. This helps achieve a beautiful golden-brown crust that locks in flavor.
- Low and Slow is the Way to Go: The 300°F temperature is crucial. This gentle cooking method breaks down tough connective tissues, resulting in incredibly tender meat.
- Searing Matters: Take the time to properly sear your ribs. Those beautiful brown bits create a flavor foundation for your entire dish.
- Watch the Caramelization: During the final 30 minutes of cooking, keep a close eye on the ribs to prevent burning while allowing them to develop a gorgeous glaze.
- Let Them Rest: Always let your ribs rest for 10 minutes after cooking. This allows the juices to redistribute, ensuring maximum tenderness and flavor.
Nutrition Facts
Calories: 550kcal
Carbohydrates: 25g
Protein: 35g
Fat: 38g
Saturated Fat: 14g
Cholesterol: 140mg
