Make It Tonight: Pork Back Ribs

December 3, 2019

The secret to fall-off-the-bone ribs is pre-cooking them—one of the simplest ways is in the oven, at a low temperature. If you roast them plain, you can pour off and reserve the rendered fat to start stews or sauces, or roast a batch of potatoes. They can be roasted well in advance, if you want to get a head start on dinner—they can be cooled and wrapped for up to a few days, to finish in a hot oven (or on the grill) whenever you’re ready.

Store-bought hoisin is easy to dress up with ginger, garlic and honey—double the quantities for two racks of ribs, or try it brushed over a pork tenderloin. Cauliflower rice is a quick, healthy pairing—it takes just a few minutes in a hot skillet, with a drizzle of canola or sesame oil.

Hoisin Pork Ribs with Cauliflower Rice

Wk50 pork back ribs blogIngredients:
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

Directions:
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.

- Julie Van Rosendaal

Three Make It Tonight recipes for Pork Back Ribs

Fast MIT

Slow Cooker BBQ Ribs

Fancy MIT

Hoisin Pork Ribs with Cauliflower Rice

Family MIT

Maple-Garlic Rosemary Ribs

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