Hoisin Baby Back Ribs
Sep 26
2009
Last night, to celebrate the end of the work week, I made hoisin baby back ribs for dinner.
They were epic.
It all began on Monday when Dave and I went grocery shopping. While strolling down the ethnic foods aisle, Dave spotted the “Iron Chef” line of sauces and marinades. They’re endorsed by Fuji Television, the station that produced the original Iron Chef series in Japan. We were stuck between the General Tso’s sauce and the hoisin sauce, but Dave pushed to try the latter. While strolling along the meat case, we saw a great sale on baby back ribs–so we picked up a rack and figured we’d try them this week.
On Thursday morning, I took the ribs out of the freezer and let them defrost in the refrigerator. Then, when I came home from work, I placed them on aluminum foil and smothered them with the hoisin sauce. I wrapped it tightly and set it on a metal baking pan in the refrigerator to marinate overnight.
When I got out of work on Friday afternoon, I returned home and placed the ribs in the oven around 6:30. Using Emeril Lagasse’s cooking instructions, I oven baked them for 90 minutes at 325-degrees with bastings every 30 minutes. Around 8:00, I opened the oven and the most delicious smell wafted out. Dave and I each had a rib and agreed–they were absolutely scrumptious!
Check out a few pictures of the ribs and the hoisin sauce below, and be sure to give the sauce a shot!
The hoisin sauce--such great flavor!
The ribs--notice the charred drippings around the rack.
Alex is a 23-year old writer, photographer, marketing strategist and organizer who lives in Metuchen, NJ. He loves writing (of course!), art, cooking, designing, French films, and spending chilly autumn evenings sipping sweet wine by candlelight. 
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