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Hoisin Pork Ribs with Cauliflower Rice

Hoisin Pork Ribs with Cauliflower Rice

Total Time:

3hrs 15mins






  • 1 rack extra meaty pork back ribs
  • 1/4 cup hoisin sauce
  • 1 Tbsp rice vinegar
  • 1 Tbsp liquid honey
  • 1 garlic clove, minced
  • 1 Tbsp grated fresh ginger
  • pinch chili flakes
  • canola oil, for cooking
  • 1 pkg cauliflower rice
  • toasted sesame seeds, for garnish

How to Make It


Put the ribs on a rimmed baking sheet and cover with foil; bake at 300°F for 2 1/2-3 hours, until very tender. (Ribs can be cooked up to this point and then wrapped and refrigerated for up to 3 days.)


Meanwhile, stir together the hoisin sauce, vinegar, honey, garlic, ginger and chilli flakes.


Remove the foil, turn the oven up to 425°F, brush the ribs with sauce and roast for another 10 minutes, until dark and sticky. (Alternatively, finish them on the grill over high heat for a few minutes.) To make the cauliflower rice, heat a drizzle of oil in a large skillet over medium-high heat and cook for 3-4 minutes, just until tender.


Serve with the ribs, sprinkled with sesame seeds.

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