I’m not used to cooking short ribs any other way than in a crockpot so I was a little worried about how these turned out and to my surprise they were actually really good! I think next time I may boil them just a tad longer so they will be more tender, but the flavor is there and you still get that yummy grilled taste without smoking them for hours.
Best-Ever Sticky Asian Ribs
(Adapted from apple of my eye)
2½-3 lbs pork ribs
¼ cup white vinegar
1 tbsp hoisin sauce
½ cup soy sauce
½ cup sugar
½ cup ketchup
¼ cup lemon juice
3 tbsp honey
1 tbsp ginger, diced
1 tbsp garlic, diced
Garnish: sesame seeds and chopped green onion
Fill a large pot halfway full with water. Stir in the vinegar and 2 tsp of salt, then add in the pork ribs. Bring to a boil and cook for 20 minutes. Drain and set aside.
In a medium-sized bowl, combine the hoisin sauce, soy sauce, sugar, ketchup, lemon juice, honey, ginger, and garlic. Whisk to combine.
Place the cooked ribs in a large Ziploc bag and pour on the marinade. Marinate for 4-6 hours, turning occasionally to mix.
Barbecue the ribs till slightly charred, reserving the marinade.
In a medium-sized saucepan, bring the marinade to a boil, then reduce the heat and let thicken. Drizzle over the ribs.
*You can find hoisin sauce in most grocery stores in the Asian aisle.
*It’s 100% mandatory for maximum yum factor to reserve the marinade and thicken it as a sauce. Smother those ribs!
*You will most likely have extra sauce. Pour it on rice, chicken, salmon, etc to transform those dishes into winners as well!