All Things Chill

Pineapple Fried Rice and Hoisin Glazed Ribs

Ribs. They’re right up there with burgers and hot doggies. While I don’t take my baby backs out to the yard the entire trip, my recipe (with a good start from DTRB) gets a sweet kiss from the charcoal and does most of the work in the oven. Rib purists, you can look away now… it’s not gonna be pretty.

I started out with 1 rack of ribs hanging out with a wet marinade (ahhhh it burns lol) of soy sauce, garlic, ginger and honey in a freezer bag. Zip it up and throw in a bowl (so nothing leaks) in a fridge overnight. Easy so far, yes?

The next day, preheat your oven to 250 degrees. Grab your baking pan (what you use to cook cookies), lay a rack on over it (what you use to cool cookies) and place your ribs on top of the rack. It’ll look exactly like this, but the ribs won’t be cooked yet. Haha.

Add 2 cups of water on the baking pan (to create moisture) and create a loose tent of foil over the ribs (to catch some of that moisture). Let cook for at least 1.5 – 2.5 hours. Also, don’t open and close the door to the ribs. What, were you raised in a BARN?**

Now, you could totally get fancy with this, but I just added 1 cup of hoisin with 3 tablespoons of water to get a spreadable consistency. Hoisin is a sauce in it of itself, so I figure I want the meat to do the talking. LOL. TALKING MEAT. AWESOME. Anyway…

When the ribs are out of the oven after 2 hours, spread the glaze on top with a spoon, brush, gloves, horses’ tail blah blah blah. Just make sure it’s even. This is where you could do two things:

1. Throw it on the grill (indirectly then directly) so that the sugars in the hoisin get a chance to get charrred and sexy-like.
2. Throw it under the broiler to get that same caramelization, but without that smoky flavor.

WATCH OUT, THE SUGAR BURNS VERY QUICKLY. If you do it right, the ribs turn out nice and tender… but toothsome enough that you gotta work for it to get every single scrap. IT TASTES BETTER THAT WAY. It’s a perfect compliment for some fried rice with pineapple mixed in. AND A BEER. AND MAC AND CHEESE. AND SLAW. AND BAKED BBQ BEANS. AND ROASTED CHICKEN. AND SUCCOTASH. AND CORNBREA… WAIT DID I SAY A BEER? lols.

YAY RIBBIES!

~Spec

**no offense to those actually raised IN a barn. XOXO. ~Herschell

This entry was posted on Saturday, July 11th, 2009 at 8:55 am and is filed under Cooking Culture, Cuisine, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.