Eddie Jackson's Hoisin Glazed Ribs
Former NFL star Eddie Jackson knows a thing or two about game-worthy eats, and these hoisin glazed ribs are no exception. Bring them to your next gathering and you’ll be the foodie MVP!
Serves: 8Prep: 4 hours 25 minutesCook: 1 hour 20 minutesTotal: 5 hours 45 minutesDifficulty: Medium
- 2 teaspoons Private Selection™ Chinese Five Spice Blend
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1⁄2 teaspoon black pepper
- 6 pounds ribs
- 1⁄4 cup water
- 1 cup hoisin sauce
- 1⁄4 cup rice vinegar (unseasoned)
- 1⁄4 cup Simple Truth Organic™ Sweet Thai Style Chili Sauce
- 1 tablespoon gochujang
- 1 tablespoon ginger, minced
- 2 tablespoons sesame oil
- 3 chilies, seeded (optional) and minced
- Scallions, thinly sliced, for garnish
- Sesame seeds, for garnish
- Pre-heat the oven to 375°F.
- In a bowl, combine the five spice powder, garlic powder, onion powder, salt and black pepper. Lightly sprinkle the rub over both sides of the ribs; refrigerate. Cover for at least 4 (or up to 24 hours).
- In a medium sauce pan over medium heat, combine water, hoisin sauce, vinegar, sweet chili sauce, gochujang, ginger, sesame oil and chilies. Bring mixture to light boil. Reduce heat to low; let liquid simmer, whisking every minute, until it thickens enough to coat the back of a spoon, about 10 minutes. Remove from heat; set aside.
- In a large roasting pan, arrange ribs meat side down. Cover with foil; roast 30 minutes. Remove foil; baste bottom of ribs with pan drippings. Turn ribs meat side up; baste with sauce.
- Continue cooking, uncovered, 35-45 minutes, basting every 10 minutes, until ribs are tender and meat is pulling away from bones along edges. Remove from oven; give ribs one final glaze.
- Let cool 10 minutes. Slice individual ribs off; arrange on platter. Garnish with scallions and sesame seeds.