Cook the Book: Country Ribs with Hoisin Sauce

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


  1. 1

    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.

  2. 2

    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.

  3. 3

    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.


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