Hoisinfully delicious baby back ribs

Generally speaking, for me ribs means BBQ: low and slow for several hours with some good smoke. But that’s not the only way to do ribs right, and it doesn’t hurt to have a recipe like this that only takes a couple of hours in the oven. Plus it features hoisin sauce, one of the greatest flavors on the planet (especially the Koon Chun brand) — and these ribs will thrill every omnivore at the party.

Prep Time: 30 minutes
Cook Time: 3 hours
Marinating time: 4 hours
Total Time: 7 hours 30 minutes
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Serves 15 people


  • 1 cup hoisin sauce
  • 1/2 cup honey
  • 4 tbsp vegetable oil
  • 4 tbsp rice vinegar
  • 6 cloves garlic minced
  • 6 lbs baby back ribs
  • 4 tbsp white sesame seeds optional


  • Make the marinade: combine the hoisin, honey, oil, vinegar, and garlic in a bowl and stir to combine.
  • Separate the racks of ribs into individual ribs, slicing between them.
  • Add the ribs to a large plastic zip-top bag along with the marinade and refrigerate at least four hours or up to 24 hours, turning occasionally.
  • Preheat oven to 300°F.
  • While the oven is preheating, remove the plastic bag from the refrigerator and pour the marinade into a medum saucepan. Bring to a boil over medium heat and let boil for 7 minutes. The marinade should have boiled down and thickened quite a bit into a sauce. Transfer the sauce to a heat-proof bowl or measuring cup and refrigerate after it's cooled to room temperature.
  • Line a rimmed sheet pan with foil.
  • If you'll be using the sesame seeds, add them to the sheet pan and roast for 2-3 minutes until lightly toasted, shaking the pan to lightly toss for even toasting. Remove from the pan to cool, reserving for later.
  • Place the ribs on the sheet pan and cover with another piece of foil. Bake for 2-3 hours until the ribs are tender.
  • Start the broiler on high and place a rack close to the heat source but not directly under it.
  • Remove the top foil from the ribs and arrange them meat-side up as much as possible. Remove the sauce from the refrigerator and brush generously on the ribs.
  • Broil for 2-5 minutes, checking frequently to make sure the sauce caramelizes but doesn't burn.
  • If using the sesame seeds, sprinkle on the finished ribs just before serving.
  • Serve at any temperature, ideally warm. You can easily keep these chilled in the refrigerator for two days. Reheat at 350°F for 10 minutes before adding the sesame seeds and transporting the dish.


Optional step for even more tender ribs: remove the membrane from the bottom side of the rack of ribs before separating into individual ribs. It takes a little practice to get this right. Slide the blade of a butter knife underneath the thin membrane (known as "silver skin") close to one end of the rack and pull the membrane a little away from the bone. Slide your finger between the membrane and the bone and gently separate further, coaxing the membrane off the entire underside of the rack. It may be easier to use a paper towel to grab the membrane with your fingers.


Calories: 346kcal | Carbohydrates: 18g | Protein: 23g | Fat: 20g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 79mg | Sodium: 397mg | Potassium: 325mg | Fiber: 1g | Sugar: 14g | Vitamin A: 27IU | Vitamin C: 1mg | Calcium: 65mg | Iron: 1mg

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