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Hoi-Sinful Spareribs

Hoi-Sinful Spareribs

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For the Hoi-Sinful Sauce, mix the hoisin sauce, bourbon, and garlic together in a bowl. Set aside and allow the garlic to flavor the sauce for about 1 hour. Fish out the garlic cloves and discard.

Remove the membrane on the underside of the ribs by loosening it first with a knife on 1 edge then by pulling it off diagonally with a pair of pliers. It may come off in pieces, that’s fine. (Or ask your butcher to do this for you.) Rub the ribs with lots of salt and pepper and then paint all over with some of the Hoi-Sinful Sauce. Marinate in the refrigerator overnight.

Preheat the oven to 275 degrees. Put the ribs on a large baking sheet and cook until the meat is tender when pierced with a knife, about 2–3 hours. Brush more sauce on the ribs every now and then while they're baking.

For finishing the ribs in the oven, continue to cook them for another 30 minutes, brushing the ribs with the sauce every 5 minutes. The ribs will develop a "lacquered" glaze.

For finishing the ribs on the grill, preheat a grill. If you are using a charcoal grill, build a small charcoal fire to 1 side. If using a gas grill, fire up the "back burner" to a medium heat. You want heat and smoke but not direct flame that can cause the sugary glaze on the ribs to burn. Put the ribs on the grill away from and off of the "fire." Cover with the lid and stay near to the grill to manage any flare-ups and to brush the ribs with the sauce every 10 minutes. Cook for 30 minutes.

Remove from the oven or grill and allow to rest for 15 minutes, then cut the slabs into ribs and serve.

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Stir together onion, garlic, chili, soy sauce, fish sauce, rice vinegar, brown sugar and maple syrup in a bowl. Whisk in the cornstarch.

Lay the pork in a flat baking dish. Pat dry on both sides with a paper towel. Pour sauce over, gently turning to saturate all parts. At this point, you can leave it in the refrigerator to marinate up to 24 hours before cooking.

Set dish in the center of your oven to roast 1 1/2 to 2 hours (note that these ribs can be cooked at 350 F for 1 hour but they won't turn out nearly so tender or juicy!) until the pork is thoroughly cooked.

Cut rack into generous-size portions and serve over jasmine rice. Extra sauce is wonderful spooned over for a final topping. If desired, sprinkle with finely sliced spring onions.

Recipe Summary

  • Two 2-pound racks St. Louis&ndashcut pork ribs, membranes removed and each rack halved
  • Kosher salt
  • Pepper
  • 2 dried New Mexico chiles, stemmed and broken into large pieces
  • 2 tablespoons cumin seeds
  • 3 whole cloves
  • One 1-inch cinnamon stick
  • 2 tablespoons ancho chile powder
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon cayenne
  • 1/3 cup red wine vinegar
  • 3 tablespoons canola oil
  • 1 large red onion, finely chopped
  • 3 tablespoons finely chopped garlic
  • 1 tablespoon finely chopped peeled fresh ginger
  • 1 quart chicken stock or low-sodium broth
  • 1/4 cup silver tequila
  • 3 tablespoons finely grated jaggery
  • Crusty bread or steamed basmati rice, for serving

Season the ribs with salt and let stand at room temperature for 30 minutes.

Meanwhile, in a spice grinder, pulse the dried chiles with the cumin seeds, cloves and cinnamon stick until finely ground. Transfer the mixture to a small bowl and stir in the chile powder, turmeric, cayenne, 3 tablespoons of the vinegar and 1/2 tablespoon of pepper until a paste forms.

In a large enameled cast-iron casserole, heat the oil. Add the red onion and cook over moderate heat, stirring occasionally, until softened, 8 minutes. Add the garlic, ginger and the spice mixture and cook over moderate heat, stirring frequently, until deep red in color, 8 to 10 minutes. Stir in the stock, tequila, jaggery, ribs and the remaining 2 tablespoons plus 1 teaspoon of vinegar and bring to a simmer. Cover and cook over moderately low heat until the ribs are very tender, about 1 hour.

Transfer the ribs to a work surface and let cool slightly cut into individual ribs. Simmer the sauce until thickened and reduced by half, about 10 minutes season with salt. Return the ribs to the sauce and stir to coat. Serve with crusty bread or steamed basmati rice.



This recipe is nice and spicy and "beery" good. It serves six to eight people.


2 bottles beer (12 ounces each, dark beer is preferable)

1/2 cup soy sauce

4 cloves garlic, minced

2 teaspoons ground cumin

1 teaspoon orange or lemon zest

2 teaspoons pepper flakes

2 teaspoons hot pepper sauce

Salt and pepper to taste

8 sirloin steaks, about 6 ounces each

Orange peel, peppers (optional)

Combine all the marinade ingredients in a glass bowl or use a large zippered bag. Add beef and marinate in the refrigerator overnight or up to 12 hours. Heat the grill. Remove the beef and barbecue until done to your taste (medium-rare to medium suggested). Place the orange peel directly on the coals when turning the beef. The peppers can be roasted and used as a garnish with the beef.


Children love this recipe. It also can be placed on skewers if desired. It serves six to eight people.


2/3 cup olive oil

2/3 cup soy sauce

2/3 cup brown sugar

2/3 cup frozen concentrated orange juice (thawed)

2/3 cup mustard (Dijon preferred)

1 teaspoon each orange and lemon zest

salt and pepper to taste

16 boneless chicken thighs or 8 boneless chicken breasts (skinless)

Add all marinade ingredients in a glass bowl or zippered bag. Place chicken pieces in the marinade. Marinate up to two hours in the refrigerator. Heat grill and barbecue until done, about seven to 12 minutes.

Recipes courtesy of Lynn A. Manibusan



2 cups soy sauce

1 cup vinegar or juice of 3 or 4 lemons (to taste)

1 large bottle of Jufran (banana) ketchup

1/2 cup white sugar

1 whole onion finely minced

1 whole garlic clove finely minced

boonie pepper (to taste)

Combine all ingredients in large bowl. Ensure that the marinade is thick. Massage marinade into meat and marinate overnight. Barbecue over medium heat on barbecue grill. Serve warm with rice and fina'denne'.

    1. Preheat oven to 350°F. Season ribs with salt and pepper. Heat oil in a Dutch oven or large ovenproof pot over medium-high. Working in batches if necessary, sear ribs until browned on all sides, 8󈝶 minutes. Transfer ribs to a plate.
    2. Drain fat from pot. Add prune juice, teriyaki sauce, and 1 1/2 cups water. Bring to a simmer and return ribs to pot. Cover pot, transfer to oven, and braise until beef is very tender and falling off the bone, 2𔃁 hours.
    3. Transfer ribs to a platter. Bring liquid in pot to a boil on stovetop. Cook, uncovered, until liquid is reduced to a glaze, 12󈝻 minutes. Season with salt and pepper pour over ribs.

    This Recipe is Featured In:

    Hoi-Sinful Spareribs - Recipes


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    Copyright © 1995-2021 . All Rights Reserved. CDKitchen, Inc. 21:05:26:22:47:34 :C:

    81 thoughts on &ldquoPerfect Ribs&rdquo

    Made this tonight but I did not use the brown sugar. I used some cayenne pepper powder instead of the sugar. To finish I used a fig chutney. The ribs turned out perfect. Moist, tender, and brimming with flavor. I used a rib rack and followed the cooking instructions to the letter.


    I did this directly on the grill, 2hrs at 300F and they were way overcooked, to the point where all the seasoning burned off and the rib bones were burnt and breaking apart. Total waste of 3 hours, 20 lbs of ribs and left me in a bind with company coming over.

    1 tablespoon vegetable oil
    2 pounds spareribs, cut into serving size pieces
    salt and pepper
    1 quart sauerkraut, rinsed and drained
    1 1/2 cup water
    1 tablespoon brown sugar

    Set the pressure cooker to "saute" mode and add the oil. When hot, add the spareribs and cook, turning frequently, to brown on all sides.

    Season the ribs with salt and pepper as desired and then top with the sauerkraut. Add the water and sprinkle the brown sugar over everything.

    Close the cover and set it to pressure cook for 15 minutes. Use the quick release method when the time is up.

    Braised Country Style Ribs Recipe

    • Author: Deborah Harroun
    • Prep Time: 30 mins
    • Cook Time: 2 hours 15 mins
    • Total Time: 2 hours 45 minutes
    • Yield: 4 servings 1 x
    • Category: Main Dish
    • Method: Stove Top
    • Cuisine: American


    Tender and full of flavor, this Braised Country Style Ribs Recipe is the perfect Sunday supper. They make the perfect comforting dinner for any cold night.


    • 3 lbs bone-in country style pork ribs
    • 1 teaspoon Old Bay seasoning
    • salt and pepper
    • 3 tablespoons vegetable oil
    • 1 medium carrot, peeled and chopped
    • 1 stalk celery, chopped
    • 1 small onion, chopped
    • 4 cloves garlic, minced
    • 2 tablespoons tomato paste
    • 1/4 cup apple cider vinegar
    • 2 bay leaves
    • pinch of crushed red pepper flakes
    • 2 1/2 cups chicken stock
    • 2 tablespoons water
    • 1 tablespoon cornstarch
    • mashed potatoes or creamy polenta, for serving
    • chopped parsley, for garnish


    1. Preheat the oven to 300ºF.
    2. Pat the ribs dry, then season with the Old Bay Seasoning, and then salt and pepper to taste. Heat 2 tablespoons of the oil in a Dutch oven. Brown the ribs, cooking in batches, until all sides are browned. Remove all of the ribs to a plate.
    3. Add the remaining tablespoon of oil to the pan. Add the carrot, celery and onions and cook until softened, 3-4 minutes. Add the garlic and cook another minute. Add the tomato paste and cook, stirring to cook out the raw flavor, a few more minutes. Stir in the apple cider vinegar to deglaze the pan, then add the bay leaves and red pepper flakes. Season with salt and pepper if needed.
    4. Place the ribs back into the pan. Add the chicken stock (it should reach about halfway up the sides of the ribs.) Bring to a simmer, then cover the pan and transfer to the oven. Cook until the ribs are tender, about 2 hours. When about 1/2 hour remains, uncover the pan to allow the liquid to reduce a bit and for the pork to brown.
    5. When the ribs are done, remove the pan from the oven to the stove. Transfer the ribs to a plate. Cover lightly with foil to keep warm. Whisk together the water and cornstarch, then stir into the liquid in the pan, cooking over medium heat. Cook until the sauce is slightly thickened. If desired, add the ribs back into the pan to be coated by the liquid.
    6. Serve the ribs over mashed potatoes or creamy polenta. Garnish with parsley, if desired.

    Recipe Notes:

    Nutrition information provided as an estimate only. Various brands and products can change the counts. Nutrition information does not include the mashed potatoes or polenta.


    • Calories: 319
    • Sugar: 31 g
    • Sodium: 1264 mg
    • Fat: 15 g
    • Saturated Fat: 9 g
    • Unsaturated Fat: 4 g
    • Trans Fat: 0 g
    • Carbohydrates: 47 g
    • Fiber: 3 g
    • Protein: 44 g
    • Cholesterol: 69 mg

    Keywords: country style ribs

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    Meet Deborah

    Welcome to Taste and Tell. Here you will find easy, fast and family friendly recipes. I am a believer that anyone can cook and that dinner doesn’t have to be complicated. Come join me in my kitchen! Read More

    Watch the video: Barbecue Hoisin Ribs. Jamie Oliver