Yield: Serves 4
2 ½ – 3 pounds St. Louis cut pork ribs
2 tablespoons Hawaiian Huli Dragon BlenZ*
1/2 cup (generous) hoisin sauce
1/4 cup honey
2 tablespoons vegetable oil
2 tablespoons rice wine vinegar
3 medium garlic cloves, pressed or finely chopped
*Order by phone or email Chef Pamela E. Tour our website and take your taste buds on a voyage of discovery!
24 Hours before:
Combine all the ingredients – except the ribs, and pour into large shallow dish. Add ribs to marinade; turn to coat all sides. Cover and refrigerate overnight.
The next day:
Preheat broiler. Line baking tray with non-stick foil. Arrange ribs bone side down on foil. Transfer marinade to heavy small saucepan and boil until very thick, about 7 minutes. Brush ribs with marinade, then sprinkle 1TB of the BlenZ over the ribs. Broil 4 minutes.
Turn and baste ribs generously; broil another 4 minutes. Turn again and baste.
Sprinkle ribs with the remaining BlenZ. Reduce oven temperature to 350°F. Bake ribs until cooked through, about 20 minutes.
(Can be cooked and fully prepared 1 day ahead. Cover and refrigerate. Reheat, wrapped in foil, in a 350°F oven for approx. 20 minutes.) Transfer to platter and serve with any leftover glaze.