Blackberry Hoisin Ribs
AuthorsefordCategorydinner ideas, Dressings & condiments, Lunch ideas, Pork, summer recipesDifficultyBeginnerThis rack of ribs with Blackberry Hoisin sauce will be falling off the bone and right into your mouth. They are marinated with a dry rub and baked low and slow. The Blackberry Hoisin sauce adds that extra panache!
First, wash your ribs and soak in lemon or vinegar water. Remove from water and pat dry. Take a sharp knife and make a few incisions to prepare for the dry rub.
Next, for the dry rub, add all of your ingredients into a bowl and mix well. coat the ribs with olive oil and cover with the dry mix on both sides. For the best results use your hands. Now its ready for the oven.
Next, place the ribs in your preferred baking dish, cover with foil and bake in the oven on 380F/180C for around 2 hours.
After 2 hours check your ribs. Pour 1/2 cup of orange juice into the pan. Cover and turn heat down to 325F/125C.
(Using orange juice allows the ribs to stay moist and pairs well with the Blackberry Hoisin glaze)
Check your ribs again around 1/2 hour to an hour later to ensure there is still some liquid in the dish. Add in the last 1/2 Cup of Orange juice. Baste your ribs, cover and place back in the oven for another 15 minutes.
Now its time to prepare the glaze.
In a small saucepan, place your blackberries and water. Bring to a boil and cook until the blackberries have softened. Incorporate the rest of your ingredients and simmer on medium low until sauce thickens. When the sauce has thickened, turn off the heat its ready.
Remove your ribs from the oven and coat them with the Blackberry hoisin sauce. Finally, return the ribs to the oven uncovered and bake for around 10 minutes to allow the sauce to bake into the ribs. Take the ribs out of the oven and let them rest for around 15 minutes before serving.
You can add more sauce if desired or save some for later.
Ingredients
Directions
First, wash your ribs and soak in lemon or vinegar water. Remove from water and pat dry. Take a sharp knife and make a few incisions to prepare for the dry rub.
Next, for the dry rub, add all of your ingredients into a bowl and mix well. coat the ribs with olive oil and cover with the dry mix on both sides. For the best results use your hands. Now its ready for the oven.
Next, place the ribs in your preferred baking dish, cover with foil and bake in the oven on 380F/180C for around 2 hours.
After 2 hours check your ribs. Pour 1/2 cup of orange juice into the pan. Cover and turn heat down to 325F/125C.
(Using orange juice allows the ribs to stay moist and pairs well with the Blackberry Hoisin glaze)
Check your ribs again around 1/2 hour to an hour later to ensure there is still some liquid in the dish. Add in the last 1/2 Cup of Orange juice. Baste your ribs, cover and place back in the oven for another 15 minutes.
Now its time to prepare the glaze.
In a small saucepan, place your blackberries and water. Bring to a boil and cook until the blackberries have softened. Incorporate the rest of your ingredients and simmer on medium low until sauce thickens. When the sauce has thickened, turn off the heat its ready.
Remove your ribs from the oven and coat them with the Blackberry hoisin sauce. Finally, return the ribs to the oven uncovered and bake for around 10 minutes to allow the sauce to bake into the ribs. Take the ribs out of the oven and let them rest for around 15 minutes before serving.
You can add more sauce if desired or save some for later.
