Baked Hoisin Pork Ribs

Yield: Serves 4




2 ½ – 3 pounds St. Louis cut pork ribs

2 tablespoons Hawaiian Huli Dragon BlenZ*

1/2 cup (generous) hoisin sauce

1/4 cup honey

2 tablespoons vegetable oil

2 tablespoons rice wine vinegar

3 medium garlic cloves, pressed or finely chopped


*Order by phone or email Chef Pamela E. Tour our website and take your  taste buds on a voyage of discovery!


24 Hours before:

Combine all the ingredients – except the ribs, and pour into large shallow dish. Add ribs to marinade; turn to coat all sides. Cover and refrigerate overnight.


The next day:

Preheat broiler. Line baking tray with non-stick foil. Arrange ribs bone side down on foil. Transfer marinade to heavy small saucepan and boil until very thick, about 7 minutes. Brush ribs with marinade, then sprinkle 1TB of the BlenZ over the ribs.  Broil 4 minutes.

Turn and baste ribs generously; broil another 4 minutes. Turn again and baste.

Sprinkle ribs with the remaining BlenZ. Reduce oven temperature to 350°F. Bake ribs until cooked through, about 20 minutes.

(Can be cooked and fully prepared 1 day ahead. Cover and refrigerate. Reheat, wrapped in foil, in a 350°F oven for approx. 20 minutes.) Transfer to platter and serve with any leftover glaze.






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