Maggie and I give each other a subscription to Food Network Magazine each year. I enjoy cooking and taste-testing new recipes. I found this recipe in the April 2014 edition. I would say 75% of new recipes I try, I never make again. But I knew this recipe was a winner the first time I tasted it.
I’ll share the recipe without cutting down the quantity. The first time I made it I cut the sauce in half and cooked only a small rack of ribs for myself. I made it recently for my kids on Maggie’s first night visiting in Colorado. It was a hit. As a matter of fact, BJ and I learned quickly not to come between Maggie and this sauce! She was dipping any and all food at the table in it.
The sauce is delicious but my best take-away from this recipe was that these cooking instructions for the ribs cooks them perfectly. Follow the timing exactly as the recipe states and you won’t be disappointed.
I served this with the Blue Cheese Cole Slaw Bec introduced me to, sweet potato fries (frozen, I love Alexia brand) and garlic bread. If you have Maggie over for dinner, double the sauce.
1 c. of hoisin sauce
1/3 c. rice vinegar (not seasoned)
¼ c. of honey (I never have honey at home so I used Agave Nectar. It doesn’t get hard like honey does over time)
2 T. low-sodium soy sauce
2 T. Sriracha (Asian chili sauce
1 2-inch piece ginger, peeled and grated with a box grater
3 cloves garlic, pressed through a garlic press
3 2-lb. racks baby back pork ribs
½ c. ketchup
Combine ½ cup of the hoisin sauce, the vinegar, honey, soy sauce, Sriracha, ginger and garlic in a 6-quart slow cooker. Add the ribs and turn to coat with sauce. Cover and cook on low, 6 hours.
When the ribs are cooked, transfer 1 cup of the liquid from the slow cooker to a medium bowl; whisk in the remaining ½ cup hoisin sauce and the ketchup.
The recipe calls to transfer the ribs to a foil lined baking sheet and brush both sides generously with the sauce, then broil bone side down until browned and bubbling, 3 – 5 minutes. I did that final part on the grill.
Transfer to a cutting board and slice into individual ribs.
If this sauce doesn’t appeal to you, substitute this cooking process with whatever sauce you prefer.