Crispy Pork Ribs with Hoisin BBQ Sauce Recipe

Braising for 3 hours in a Belgian-style tripel and then deep frying are the secrets to tender but crispy pork ribs.

Hoisin BBQ Sauce

Active preparation time: 10 minutes
Total time: 65 minutes
Makes: About 6 cups

¼ cup (2 fl oz/59 ml) sesame oil
¼ cup (2 fl oz/59 ml) vegetable oil
½ cup garlic, minced
2 Tbs fresh ginger, minced
1 bunch green onions, diced small
4 cup (32 fl oz/946 ml) favorite non-smoky BBQ sauce
1 cup (8 fl oz/237 ml) hoisin sauce
¾ cup (6 fl oz/177 ml) Belgian trippel
¼ cup (2 fl oz/59 ml) soy sauce
1/3 cup (2.7 fl oz/80 ml) honey

In a medium saucepan over medium heat, heat the sesame and vegetable oils. Add the garlic, green onions, and ginger and sweat for 5–8 minutes. Add the BBQ sauce, hoisin, beer, soy sauce, and honey. Mix well. Reduce the heat and simmer gently for one hour.

Crispy Pork Ribs

Active preparation time: 20 minutes
Total time: 3¼ hours
Serves: 2–3

¼ cup (2 fl oz/59 ml) canola oil
1 slab (10–12 ribs) St. Louis-style pork ribs
1 carrot, peeled and roughly chopped
2 stalks celery, chopped
1 yellow onion, chopped
2 bay leaves
1 Tbs ground ginger
2¾ cup (22 fl oz/650 ml) Hoisin BBQ Sauce, divided
4 cup (32 fl oz/946 ml) Belgian-style trippel

Preheat the oven to 350°F (177°C). In a large pan over high heat, heat the canola oil. Brown the rib slab on both sides, being careful of splattering. (You can also achieve this on a grill, which can be easier and less messy.) Place the browned ribs in a large deep, braising pan. You can halve the slab of ribs if necessary to fit them in the pan.

In a separate bowl, combine the carrot, celery, onion, bay leaves, ginger, 2 cups (16 fl oz/473 ml) of Hoisin BBQ Sauce, and the beer. Mix well. Pour the mixture over the ribs, cover the pan with aluminum foil, and cook for 3 hours. Remove from the pan from the oven and gently remove the ribs from the pan. Allow the ribs to cool.

Slice the meat between the ribs. In a deep fryer, fry the ribs at 350°F (177°C) for 1–2 minutes, or until they are hot and crispy. Remove from the oil, drain, and toss the ribs with the remaining Hoisin BBQ Sauce.

Beer Suggestions: Unibroue Fin Du Monde (Chambly, QC, Canada), Schlafly Tripel (St Louis, Missouri), New Belgium Trippel (Fort Collins, Colorado)

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