Hoisin Grilled Ribs

by | Jun 15, 2015 | All, Main Dishes

Ribs are a perennial crowd pleaser. These Hoisin Grilled Ribs give an old favorite an Asian flavored spin that is sure to earn even more fans. 

Ribs are a perennial crowd pleaser. These Hoisin Grilled Ribs give an old favorite an Asian flavored spin that is sure to earn even more fans

What is it about ribs? People love ‘em.Maybe it’s that fall-off-the-bone tender meat. Or the fact that it’s perfectly acceptable to eat them with your hands. Or perhaps it’s because no one frowns on keeping wet wipes at the table when you eat ribs. (Yes, Yes, and Yes!) No matter the reason, really. Ribs are great for crowds and reheat well as leftovers. What’s not to love?

These Hoisin Grilled Ribs might just earn top billing, however, with their ease of preparation and unique Asian flavor. These bad boys start out in the slow cooker – bathing in an aromatic mixture of hoisin sauce, garlic, ginger, Sriracha and rice vinegar for 6 hours – and finish off with a quick char on the grill right before serving. Delish!

Want a more traditional rib recipe? Don’t miss our popular Crock Pot Ribs!

You can even make the ribs in advance if you know you’ll be short on time. Cook the ribs in the slow cooker as directed (this one is my favorite because it has oven, stovetop AND slow cooker functions) and allow to cool. Store in the fridge for up to 3 days. When you’re ready to serve the ribs, pop them on the grill and baste them with sauce until they are nicely lacquered and heated through. Bonus: cold ribs will also hold together better on the grill.Celebrate the special dads in your life next weekend with these Hoisin Grilled Ribs. (Wet wipes are totally optional.)

Ribs are a perennial crowd pleaser. These Hoisin Grilled Ribs give an old favorite an Asian flavored spin that is sure to earn even more fans
Yield: 4-6

Hoisin Grilled Ribs

Hoisin Grilled Ribs

Hoisin is a flavorful addition to these easy to make grilled ribs.

Prep Time 15 minutes
Cook Time 6 hours 10 minutes
Total Time 6 hours 25 minutes

Ingredients

  • 1 cup hoisin sauce, divided
  • 1/3 cup rice vinegar (not seasoned)
  • 1/4 cup honey
  • 2 tablespoons soy sauce
  • 2 tablespoons Sriracha
  • 2 tablespoons minced ginger
  • 3 teaspoons minced garlic
  • 4 pounds baby back pork ribs
  • 1/2 cup ketchup
  • 2 green onions, chopped

Instructions

  1. Add 1/2 cup hoisin sauce, rice vinegar, honey, soy sauce, Sriracha, ginger and garlic to a 6-quart slow cooker. Stir to combine. Cut racks of ribs so they fit in the slow cooker and spoon sauce over ribs. Cook on low for 6 hours, turning ribs once halfway through. Remove ribs from slow cooker and allow to cool slightly.
  2. Preheat grill to medium-high heat.
  3. Place one cup of liquid from slow cooker in a bowl and add remaining 1/2 cup of hoisin sauce and ketchup. Whisk to combine. Place ribs on oiled grill grates and baste with sauce. Cook for 10 minutes or until heated through, turning and basting other side once. Sprinkle with green onions and serve.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 949Total Fat: 71gSaturated Fat: 21gTrans Fat: 1gUnsaturated Fat: 32gCholesterol: 239mgSodium: 1183mgCarbohydrates: 29gFiber: 1gSugar: 22gProtein: 49g
 Ribs are a perennial crowd pleaser. These Hoisin Grilled Ribs give an old favorite an Asian flavored spin that is sure to earn even more fans

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10 Comments

  1. Avatar

    My husband just got a smoker for his birthday so we’ve had ribs a LOT lately! The hoisin glaze on yours look like a fun change from the traditional barbecue!

    Reply
    • Avatar

      That’s a fun gift! Baby E will be a rib connoisseur before he/she can even walk!

      Reply
  2. Avatar

    OK, I really need to make ribs for the first time already because these have me literally drooling. Firing up the grill ASAP!

    Reply
    • Avatar

      Yep, you definitely do, Steph!

      Reply
  3. Avatar

    Now, it makes me want to grill some ribs today. Oh I love the glaze you applied to the ribs. It’s very mouthwatering!

    Reply
    • Avatar

      The Asian flavors go so well with the ribs, Maureen. And it’s hard to resist that lacquer!

      Reply
    • Avatar

      It’s definitely rib season, Nicole. I love it!

      Reply
  4. Avatar

    Made these last night and they were AMAZING! Thank you Anna & Lisa!

    Reply
    • Avatar

      So glad you liked them, Crissy!!

      Reply

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