Hoisin Pork Ribs

Hoisin+Ribs Hoisin Pork Ribs

So I was sitting at my desk this afternoon, as I typically am on any given afternoon of my present-day life, on this particular day enraged at a box of styrofoam peanuts that had just arrived at my door containing: a juice box, a Nutri-grain Bar and a single packet of those little bread sticks with processed cheese product. (Like-a third of a three-pack, pulled apart.) This is what the PR people charged with promoting National Snack Month on behalf of the Canadian Automatic Merchandising Association decided would be a good idea, that I might open it up and be inspired to write about how concerned the vending machine people are with the health of all our kids who have snack machines in their schools and hospitals, and how we can all feel good about the fact that they now have healthy options like WHITE BREADSTICKS AND PROCESSED CHEESE PRODUCT. For real. That was the gist of the accompanying press release.

Boy, did they get the wrong person. I was fuming, tweeting, plotting my course of action when an email came out of the blue, letting me know that the group of Blog Aid contributors had ganged up to make a donation to Doctors without Borders in my honour. My emotions did a backflip. I couldn’t see to type for the tears. Had there been any witnesses they might have thought me a little unbalanced, going from annoyed hammering on my keypad to snivelling, grinning and searching for Kleenex.

There’s so much love around. I feel like all I did was reach into the pot and stir it up. Like Tea so eloquently put it, we cannot do it alone. (I love the way she widens the scope of love in our lives – I couldn’t agree more. Even as someone married, I get tired of Valentine’s day so narrowly defined as a mushily romantic, couple-y sort of occasion. Love is so much bigger than romance and overpriced roses for a member of the opposite sex you want to hop in bed with. It does indeed make the world go ’round.)

This wonderful lot schemed to make an even bigger difference to those who need it (and to me): Chef Michael Smith, Dana McCauley, Emily Richards, Catharine from Weelicious, Cheryl from Backseat Gourmet, Jeannette of Everybody Likes Sandwiches, Nishta from Blue Jean Gourmet, Lauren of Celiac Teen, Charmian from Christie’s Corner, Shaina from Food for my Family, Marisa of Food in Jars, Shauna and Danny from Gluten-Free Girl and the Chef, Lauren from Healthy Delicious, Alice from Savory Sweet Life, Tara from Seven Spoons, Jess of Sweet Amandine, Helen from Tartelette, Gail from The Pink Peppercorn, Pierre of Kitchen Scraps, Tim from Lottie and Doof, Tea from Tea & Cookies, Jamie from My Baking Addiction, Lori from Recipe Girl, Melissa from The Traveler’s Lunchbox, Brooke of Tongue-n-Cheeky and Aimee of Under the High Chair.

Thanks, guys. Sniff.

And let’s not forget dinner: this morning the CEO crew requested Chinese food in honour of the Chinese New Year and I managed to save some ribs for us. Dinner was fried rice to use up the last bits of broccoli and asparagus, and a half rack of ribs. And popcorn. (Also: I filled the blender with the last of last summer’s blackberries from the freezer, and when I turned to get the yogurt, W pressed the on button with the lid off.)

Hoisin+Ribs+2 Hoisin Pork Ribs

Hoisin Pork Ribs

Adapted from Canadian Living Magazine, April 2004

2 lb (1 kg) pork side or back ribs
1/2 cup hoisin sauce
2 Tbsp rice vinegar
1 Tbsp liquid honey
4 garlic cloves, minced
1 Tbsp. grated fresh gingerroot
big pinch hot pepper flakes
toasted sesame seeds and/or chopped green onions, for garnish (optional)

Put the ribs on a rimmed baking sheet and cover tightly with foil; bake at 300°F for 2 1/2-3 hours, until tender. (Ribs can be cooked up to this point and then wrapped in foil and refrigerated for up to 3 days.) Meanwhile, stir together the hoisin sauce, vinegar, honey, garlic, ginger and hot pepper flakes.

Remove the foil, turn the oven up to 425°F, brush the ribs with sauce and roast for another 10 minutes, until dark and sticky. (Alternatively, you could finish them on the grill over high heat for a few minutes.) Sprinkle with sesame seeds and green onions. Serves 6.

Rib+bone Hoisin Pork Ribs

pixel Hoisin Pork Ribs
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February 16 2010 10:34 pm | pork

16 Responses to “Hoisin Pork Ribs”

  1. H-woman on 17 Feb 2010 at 12:05 am #

    I’ve been thinking about those ribs since I heard you and Jeff talking about them this morning….

    H =)

  2. H-woman on 17 Feb 2010 at 12:08 am #

    Jeff, Jim…it’s late, what can I say? At least it starts with the same letter!

  3. Beverley M on 17 Feb 2010 at 12:14 am #

    Yikes, I bet those blackberries made one heck of a mess. Ribs look YUMMY

  4. Erica B. on 17 Feb 2010 at 12:23 am #

    DH & I are celebrating Valentine’s Day this coming weekend. I loathe overcrowded restaurants, cheap bubbly and the $$$ price tag that goes with it. I teared up when I read that gang made a donation to Doctors Without Borders. All of these good deeds – proof that there is love in the world – the kind that doesn’t come from the store.

  5. Lana on 17 Feb 2010 at 7:21 am #

    To comment on your love-theme:
    Our Valentine’s started Saturday afternoon when Jamie (8) started throwing up. I spent all night up every 45 min or so with her. John worked all day Sunday, and so for dinner, we lit candles, ate steak and baked potatoes, on the coffee table in the TV room, watching the Olympics, with Jamie sleeping beside him, and Sarah (11) squished in beside me, and our three cats lying in various other places nearby.
    Romantic? Not so much.
    LOVE? Oh yeah, baby.

  6. Jan (Family Bites) on 17 Feb 2010 at 7:22 am #

    I’m so pleased to know that the Blog Aid gang honoured you for your great work – I can’t imagine anyone else being more deserving.
    Those blitzed blackberried must’ve made one heck of a mess!

  7. Kristin on 17 Feb 2010 at 7:23 am #

    man, those sound good. I’m really hoping I still have those ribs in the freezer!
    And I’m loving the “healthy” snack!

  8. Janet on 17 Feb 2010 at 10:13 am #

    Just saw your tweet about the icy walking conditions. I love to walk too, but do it inside on days like this. Check out http://www.walkathome.com. I’ve been doing Leslie Sansone’s walks for the last 6 weeks, and I really feel great. I try to do a 2 or 3 mile walk every day – I have some of her videos. Leslie has a one mile express walk on her home page right now that you could try out.

  9. Heather on 17 Feb 2010 at 11:35 am #

    Re the junk food – that’s almost as irritating as the fact that the Olympics are sponsored by garbage foods such as McDonald’s, Coke, and Wonder Bread. Gimme a break – does anyone seriously believe that this is the stuff of which gold-medal winners are made? Why is it cool that our first gold medal-winner has a worshipful media covering his purchase of a Happy Meal; would they apply the same dumb coverage if he went into 7-11 and bought a pack of cigarettes?

  10. rea on 17 Feb 2010 at 2:42 pm #

    got my blogaid cookbook today. lovely!

  11. Rambles with Reese on 17 Feb 2010 at 2:44 pm #

    I am salivating just looking at these delicious ribs.

    I’m going to have to try this recipe.

    Cheers!

  12. margo on 17 Feb 2010 at 3:32 pm #

    I missed the Fed Ex guy today with my books, so have to wait yet another day to see them. I’m so glad I ordered a schwack of them since they aren’t available now. I just thought today of how to best use the one hard-cover copy I ordered: our friends have 4 adopted Haitian children in addition to their own 5 (!!) and are often involved in fundraisers for the Haitian orphanage they support. I figure that beautiful hardcover book will bring a pretty penny at a Silent Auction, hey?! The gift that keeps on giving…
    Thank you Julie!

  13. Sue (London, ON) on 17 Feb 2010 at 5:11 pm #

    Your blog aid project is a true Pay it Forward movement Julie. So proud of you. Now, I’m going to sit down and pour over my Blog Aid cookbook that was on my doorstep when I came home today! (I’m surprised you didn’t snap a picture of the blender mishap!!)

  14. jmisgro on 18 Feb 2010 at 4:20 am #

    I wonder if I can get hoisin here! I saw ribs last week at the store!!

  15. Amy on 18 Feb 2010 at 12:39 pm #

    Laughed till the tears came, over your blender fun. Pictures would have been nice. =0)))

  16. Lorraine on 19 Feb 2010 at 6:26 pm #

    Julie, the ribs are worth a Gold medal! I made them for my hubby today, and he thought you (and the ribs) were worthy of a top prize.

    Thanks for the continued inspiration and congratulations on the success of the Blog Aid cookbook. I ordered 4 and can’t wait for them to arrive.

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