I love ribs.
No, seriously. I really, really love ribs.When I was a kid, my family used to celebrate my plane day (the day I was adopted) and my dad's birthday together by going out for ribs. And to this day, I can't resist a good plate of ribs.
I first attempted to make ribs in June of this year. You'll recall I foolishly slow cooked them IN THE OVEN in a small apartment, no AC on, on a nice 80 degree day in Washington.
Well, I now live in a home where the heat doesn't run in the kitchen, and it's about 18 degrees when I get home at night. Bring on the ribs.
This recipe comes from my friend Wendy, whom you first met during the dimsum party I hosted this fall. She made these awesome, sweet and sticky ribs for a party last weekend. When I saw ribs on sale at Shuang Her on Monday, I knew I had to make them.
Wendy suggests marinating the ribs overnight, but I just couldn't wait. My ribs sat for about an hour, then I popped them in the oven. I would imagine they would have been more tender had I been patient.
RECIPE: Wendy's easy hoisin ribs
Place ribs in a baking pan and slather with hoisin sauce (about 1/2-3/4 cups for 2 racks of ribs). I had to stack mine a little
Season with salt and pepper (I omitted the salt, since the hoisin is really salty)
Cover with foil and allow to sit at least one hour, but up to one day if you can stand the wait!
Bake at 400 degrees for one hour. At the end, I removed the foil, basted the ribs again, and popped them back in at 450 for about 5 minutes.
Sprinkle with chopped scallion and toasted sesame seeds if you like.