Hoisin Ribs - Recipe by Koji Cooks

This is one of my most requested dishes at our house. Anyway, it hails from the original Trader Vic's recipe. My recipe is a bit different; you may use Baby Back or Country ribs with equally satisfying results. This rendition freezes well and can be eaten with your hands or a knife and fork, as I do. Pair it with Koji Cooks Cole slaw for a great meal.

HOISIN RIBS

HOISIN RIBS - Recipe ( 1 racks (serves 2-4)

1 rack s of baby back ribs

3 tablespoons brown sugar

1 teaspoon kosher salt

20 grinds of black pepper

SAUCE

2 tablespoons soy sauce

3 tablespoons plum or duck sauce

2 tablespoons tomato paste

4 tablespoons hoisin

2 tablespoons dry sherry

1 tablespoon minced ginger

1 tablespoon minced garlic

2 teaspoons sesame oil

METHOD

Preheat the oven to 350 degrees. Generously season the ribs with salt and pepper, then rub them with brown sugar. Place the ribs on a foil-lined sheet pan, cover with foil, and bake for 1 hour and 15 minutes. Meanwhile, combine the sauce ingredients and set aside. After the time has elapsed, uncover the ribs and generously coat both sides with half of the sauce. Bake for an additional 30 minutes, turning and basting with the remaining sauce after 15 minutes. Increase the heat to 375, set on convection, and cook 15 minutes longer. Serve with pan juices and more hoisin if desired. Optional - sprinkle with scallions and sesame seeds..