Post by Debbie on Jun 19, 2012 17:47:30 GMT -5
4 pounds pork baby back ribs or spareribs
2/3 cup hoisin sauce, divided
1/4 cup plus 1 tablespoon creamy peanut butter, divided
1/4 cup plus 1 tablespoon honey, divided
1/4 cup rice wine, dry sherry or reduced-sodium chicken broth
1/4 cup soy sauce
4 tablespoons water, divided
2 garlic cloves, minced
Slice racks of ribs in half.
Place in 2-gallon resealable plastic bag.
In medium bowl, stir together 1/3 cup of the hoisin sauce, 1/4 cup of the peanut butter, 1/4 cup of the honey, rice wine, soy sauce, 2 tablespoons of the water and garlic.
Pour into bag over ribs; seal bag.
Refrigerate at least 4 hours or up to 24 hours, turning bag occasionally.
Heat oven to 350°F.
Place rack in shallow roasting pan; spray rack with nonstick cooking spray.
Remove ribs from marinade; discard marinade.
Place ribs on rack; cover pan with foil. Bake 1 1/2 hours or until tender.
Drain and discard cooking juices.
Meanwhile, in small bowl, stir together remaining
1/3 cup hoisin sauce, 1 tablespoon peanut butter, 1 tablespoon honey and 2 tablespoons water.
Increase oven temperature to 450°F.
Brush ribs with half of the sauce.
Bake 10 to 16 minutes or until browned and crisp, turning and brushing with remaining sauce halfway through baking.
To serve, cut into separate ribs.
2/3 cup hoisin sauce, divided
1/4 cup plus 1 tablespoon creamy peanut butter, divided
1/4 cup plus 1 tablespoon honey, divided
1/4 cup rice wine, dry sherry or reduced-sodium chicken broth
1/4 cup soy sauce
4 tablespoons water, divided
2 garlic cloves, minced
Slice racks of ribs in half.
Place in 2-gallon resealable plastic bag.
In medium bowl, stir together 1/3 cup of the hoisin sauce, 1/4 cup of the peanut butter, 1/4 cup of the honey, rice wine, soy sauce, 2 tablespoons of the water and garlic.
Pour into bag over ribs; seal bag.
Refrigerate at least 4 hours or up to 24 hours, turning bag occasionally.
Heat oven to 350°F.
Place rack in shallow roasting pan; spray rack with nonstick cooking spray.
Remove ribs from marinade; discard marinade.
Place ribs on rack; cover pan with foil. Bake 1 1/2 hours or until tender.
Drain and discard cooking juices.
Meanwhile, in small bowl, stir together remaining
1/3 cup hoisin sauce, 1 tablespoon peanut butter, 1 tablespoon honey and 2 tablespoons water.
Increase oven temperature to 450°F.
Brush ribs with half of the sauce.
Bake 10 to 16 minutes or until browned and crisp, turning and brushing with remaining sauce halfway through baking.
To serve, cut into separate ribs.