#hoisin

🥢♡ ༘*.ﾟ

RECIPE: Ryan’s Ribs—Hoisin Style (from It’s Not Complicated by Katie Lee Biegel)

My husband makes the best ribs. His method involved seasoning them, then wrapping them tightly in aluminum foil and cooking at low temperature for a few hours. Then he bastes them with sauce and either puts them on the grill or under the broil to make them sticky and crispy. Use any kind of seasoning combo you like with his method (like classic BBQ spices and sauce) or try this version for hoisin ribs. It’s hard to beat the combo of ginger, garlic, and hoisin.

Yield: 4 servings Active Time: 15 minutes Total Time: 3 hours 20 minutes

For the ribs:

2 tablespoons grated fresh ginger

2 cloves garlic, grated

3 teaspoons kosher salt

½ teaspoon cracked black pepper

2 tablespoons vegetable oil

2 racks baby back ribs (about 4½ pounds/2 kg total)

For the sauce:

½ cup (120 ml) hoisin sauce

3 tablespoons soy sauce

3 tablespoons rice vinegar

2 tablespoons honey

1 tablespoon sesame oil

1 tablespoon grated fresh ginger

2 teaspoons sambal

1 clove garlic, grated

Make the ribs: Preheat the oven to 300°F (150°C).

Tear two sheets of aluminum foil (large enough to fully wrap each rack of ribs) and place on a work surface. Mix the ginger, garlic, salt, pepper, and oil in a small bowl. Rub the mixture all over the ribs. Place each rack on a piece of aluminum foil and tightly wrap. Place the foil- wrapped ribs on a rimmed baking sheet. Bake for 3 hours, or until the ribs are very tender.

In the meantime, make the sauce: In a small saucepan, combine all the ingredients over medium heat. Bring to a low simmer, then reduce the heat to low and cook for about 2 minutes. Remove from the heat.

Remove the ribs from the foil. Preheat the broiler or a grill to high. Use a knife to cut the ribs into pieces between the bones. In a bowl, toss the ribs with the sauce. Return the ribs to the baking sheet and broil for 3 to 5 minutes (or grill), until browned, bubbling, and crispy. Serve hot.

From bestselling author and the star of Food Network’s The Kitchen, It’s Not Complicated offers recipes designed to simplify cooking (and life!)

After years of throwing lavish, carefully planned dinner parties, hosting numerous food shows, and jet-setting across the globe, Katie Lee Biegel has settled down. Having recently married the love of her life, Lee prefers quiet dinners with her family to multi-day cooking affairs for dozens of guests. Pasta every Sunday. Thick cut rib eyes. Ideas for cooking vegetables that go beyond roasting. A perfect brownie. In short, her life is guided by a new principle: Things don’t need to be complicated to be good.

In It's Not Complicated, Katie Lee Biegel, author, influencer, and Food Network star, offers 100 of her favorite recipes that are easy, yet exciting—and always delicious. Written for the veteran chef and kitchen novice alike, Biegel’s recipes have few ingredients and simple steps that are meant to ease up your life. Perfect for weeknights, but special enough for having people over, It’s Not Complicated shares the recipes people really want: classic, unfussy sure-things.