The trick to these fantastic Hoisin Baby Back Ribs is roasting them in the oven with plenty of steam. The meat becomes super tender. Homemade hoisin bbq sauce is easy to make and outrageously delicious. These ribs will become your new family favorite recipe.
Whisk together all the ingredients except for the ribs, salt, and pepper. Reserve 1 ½ cups of the sauce (a bit less than half) and refrigerate until needed. Place ribs in a large Tupperware or food storage bag and add the remaining sauce. Cover and refrigerate the ribs overnight to marinate.
Preheat broiler. In a roasting pan, place a roasting rack large enough to fit it. Wipe off excess marinade, season ribs with salt and pepper, and place the ribs bone-side up on the rack and broil for 7 to 10 minutes until lightly browned. Flip over the ribs so the meat-side is up and broil another 7 to 10 minutes. Remove the roasting pan from the oven and fill about ¼ inch of water, enough to almost reach the bottom of the rack.
Heat the oven to 375°F. Cover the pan with foil and bake for 1 ½ to 2 hours, or until the meat between the ribs is fork-tender. Remove the pan from the oven, remove the foil and brush with ¾ cup of the reserved sauce (alternatively, you can make the ribs up to this point in advance, remove them to a sheet pan, and then brush on the sauce and return to the oven to re-heat and finish them off when you’re ready to serve). Return to the oven uncovered and bake for another 15 minutes. Heat the remaining ¾ cup sauce to serve alongside the ribs. Cut racks into individual ribs using a serrated knife, transfer to a platter, and serve with the warmed sauce.
The original recipe uses the same amount of marinade/sauce for 2 racks of ribs, but I think it’s plenty for 3. If you want, you can easily cut down the recipe to 2 racks and use the same amount of sauce. You’ll just have a more generous amount of marinade.Adapted from Alan Wong’s Restaurant in Honolulu, Hawaii