Orange and Hoisin Baby Back Pork Ribs
Equipment
- aluminum foil
- parchment paper
- baking sheet
- baking rack
- small saucepan
Ingredients
- 2 2 to 3-pound racks baby back pork ribs
- 1 cup fresh squeezed orange juice
Orange and Hoisin Sauce
- ½ cup hoisin sauce
- ½ cup fresh orange juice, plus zest from one orange
- ¼ cup Chinese chili garlic sauce
- ¼ cup oyster sauce
- ¼ cup brown sugar
- 1 tablespoon Sriracha chili sauce
- 1 tablespoon fresh grated ginger
- 1 tablespoon soy sauce
- 3 to 4 scallions, thinly sliced
Instructions
- Advance Preparation: Orange and Hoisin sauce can be made 1 day in advance. Cover and refrigerate.
- Preheat oven to 350°F.
- Place a long sheet of heavy-duty foil on each of 2 large-rimmed baking sheets extending foil over the short edges. Salt and pepper both sides of the ribs and place rack of ribs centered on foil concave side up.
- Pour ½ cup orange juice over each rib rack. Fold up foil to seal packets. Bake until ribs are tender, about 1.5 to 2 hours.
- Meanwhile, whisk together the next eight ingredients along with the orange zest in a small saucepan. Bring sauce to a boil, reduce heat and simmer until sauce is thickened, about 15 minutes.
- Prepare baking sheets: Line two large-rimmed baking sheets with parchment or aluminum foil and place a baking rack in each.
- When the ribs have finished cooking, remove the foil and arrange each rack of ribs on the racks on the baking sheets.
- Set the oven heat to broil.
- Brush one side of the ribs generously with the hoisin orange sauce and transfer on backing sheet to the oven and broil on the top oven rack for 5 to 7 minutes until the sauce is caramelized and browned. Remove from the oven and flip each rack over. Brush with more sauce and return to the oven for 5 to 7 minutes. (Turn rib racks over and repeat again if desired.)
- Use a large knife to cut between the ribs. Mound on a platter and sprinkle with green onions. Serve immediately.