Emeril’s Hoisin Pork Ribs

Hoisin ribs

Sorry for the week or so hiatus. You know…bbqs and other obligations for Memorial weekend and all.

I’m still stuffed from last night’s dinner. I have a problem when something tastes super good, I can’t stop myself. And to think there’s been times where I’ve pondered about giving up meat, can you imagine? Then, on a random day to work, I drive by an In-N-Out and get tempted by their hamburgery goodness and poof those thoughts of days without meat are gone. It’s not as if I eat hamburgers or steaks everyday or anything. I actually don’t prepare red meat that much, chicken and fish are more up my alley. Oh, and once in a while, I like to make pork. Within that pork category falls the most tasty ribs I’ve ever made. I know that puts pressure on these ribs but recipes need to have something to live up to. So I’m gonna give a shout out to Emeril. Thank you for this recipe, it’s sooo good.

He has a Cabbage, Pineapple, Macadamia nut slaw to go with this, I’ve made it before, it’s tasty. Last night I decided to go with wasabi mashed potatoes and the best way I’ve ever made carrots instead. I know, I know…who knew you could get excited over a bunch of carrots? Well, these carrots with crispy ginger and garlic are definitely something to get excited for. Man, this whole meal is really awesome.

Hoisin Pork Ribs
by Emeril Lagasse and Food Network

Tools Needed:
- Swivel Peeler
- 12 inch silicone coated locking tong
- 8 inch carving knife

- 1 cup hoisin sauce
- 1/2 cup soy sauce
- 1/2 cup honey
- 1/4 cup sesame oil
- 1/4 cup rice vinegar
- 2 tablespoons minced garlic
- 2 tablespoons minced ginger
- 1 teaspoon red pepper flakes
- 2 slabs pork baby back ribs, 2 to 2 1/2 pounds each
- 1 tablespoon salt
- 1 teaspoon freshly ground black pepper
- 1 cup chicken broth or stock

In a large saucepan, combine the hoisin, soy sauce, honey, sesame oil, rice vinegar, garlic, ginger, and red pepper flakes. Bring the sauce to a boil and cook at a simmer until thickened to glaze consistency, 3 to 4 minutes. Set aside to cool.
Preheat the oven to 275 degrees F and position a wire rack inside of a large baking dish. Season the ribs well on both sides with the salt and pepper, wrap in foil, and place the ribs on the wire rack. Pour the chicken stock in the bottom of the baking dish. Wrap the pan tightly with aluminum foil and cook until the ribs are very tender, 1 1/2 to 2 hours.
While the ribs are cooking, make the wasabi mashed potatoes and prep the carrots.
When the ribs are tender, remove them from the oven and allow to cool for 15 minutes before proceeding. Change the oven setting to broil.
Drizzle the ribs with some of the hoisin glaze and broil 6 to 8 inches from the broiler until caramelized around the edges, 3 to 5 minutes, taking care not to burn the glaze. Remove the ribs from the oven and cut the slabs into individual ribs. Place some slaw on a plate/platter. Top with the ribs and drizzle with some of the remaining hoisin glaze.

Wasabi Mashed Potatoes

Tools Needed:
- 10 inch nylon potato masher
- 8 inch Chef’s knife

- 2 pound bag of red potatoes
- 1/2 cup whole milk ( or your choice)
- 1/4 cup of butter
- 2 1/4 teaspoon of wasabi powder (or to taste)

Quarter potatoes and place in large pot of cold salted water. Boil until tender, about 20-25 minutes. Drain. Return to pot; mash.
Combine 1/2 cup milk and 2 1/4 teaspoon wasabi powder* in small bowl. Stir to dissolve powder. Add milk mixture and butter to potatoes. Using potato masher, mash the potatoes until fluffy and smooth. Season potatoes to taste with salt and pepper.

Carrots with crispy Ginger and Garlic

Tools Needed:
- 8 inch Chef’s knife
- large pan

- 8-10 carrots halved
- 1 tablespoon diced ginger
- 1 tablespoon diced garlic
- 1 tablespoon olive oil

Cut the carrots length wise in half.
Peel the ginger and dice, do the same with the garlic.
Heat the pan over medium heat, place oil in pan. Wait a few minutes for the oil to get hot then place the ginger in the pan. Let the ginger sauté in the pan for a 2 minutes until it gets light brown in color. Then, place garlic in the pan along with the carrots. Let the carrots sauté a few minutes on each side until they caramelize. (brown) Serve carrots and top with crispy ginger and garlic pieces.

p.s. I do realized that the last two posts have been either red meat or pork recipes, whoops. Totally by chance. My next post will be veggie or chicken.

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2 Responses to “Emeril’s Hoisin Pork Ribs”

  1. Knife Cutlery Says:

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  2. Cindy Says:

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