These country ribs from The Asian Grill are marinated in hoisin sauce, which gives them a distinctly savory flavor emphasized by the smoky notes from the grill. Corinne Trang chooses boneless country style ribs because they have a high meat-to-fat ratio and are naturally juicy and sweet.
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Cook the Book: Country Ribs with Hoisin Sauce
About This Recipe
|Yield:||6 to 8|
- 1/2 cup hoisin sauce
- 1/4 cup fish sauce
- 2 tablespoons sugar
- 2 large garlic cloves, finely grated
- 1 1/2 tablespoons finely grated fresh ginger
- 2 1/2 pounds boneless pork country ribs, cut into 1/2 inch-thick slices
In a small bowl, whisk together the hoisin sauce, fish sauce, and sugar until the sugar is completely dissolved. Stir in the garlic and ginger and set aside.
Put the ribs and marinade in a resealable gallon plastic bag. Squeezing out the air, seal the bag. Holding on to the ends, shake the bag to coat the pieces evenly with the marinade. Refrigerate for 4 to 6 hours, turning bag every 30 minutes or so to distribute the marinade.
Prepare a hot fire in a charcoal grill, or preheat a gas grill to 500°F. Grill the ribs, turning the pieces frequently to prevent burning, until crisp and cooked through, about 6 minutes. Transfer ribs to a serving dish.