Hoisin-Glazed Country-Style Ribs in Foil
A unique and surprising combination of hoisin sauce and blackberry preserves gives a whole new dimension of flavor to country-style pork ribs.
Ingredients
- 2 cloves garlic minced 2
- 1 tsp minced gingerroot 5 mL
- 1/2 tsp hot pepper flakes 2 mL
- 1/2 tsp kosher salt 2 mL
- 1/4 tsp freshly ground black pepper 1 mL
- 1/2 cup blackberry preserves 125 mL
- 1/4 cup hoisin sauce 60 mL
- 2 tbsp red wine vinegar 30 mL
- 11/2 lbs boneless country-style pork ribs cut into 6 equal pieces 750 g
- 1 lb green beans trimmed 500 g
- 1 tbsp virgin olive oil divided 15 mL
- 1 small leek white and light green parts only, thinly sliced into rings
Instructions
- • Preheat oven to 350∞F (180∞C)
- • 6 sheets heavy-duty foil, sprayed with nonstick cooking spray
- In a medium bowl, combine garlic, ginger, hot pepper flakes, salt, pepper, preserves, hoisin sauce and vinegar.
- Place a piece of pork on each prepared foil sheet. Coat all sides of pork with sauce.
- In a bowl, toss green beans with half the oil. Arrange around pork, dividing evenly. Fold foil into tent-style packets and seal edges tightly. Place packets on a baking sheet.
- Bake in preheated oven for 25 to 35 minutes or until pork is fork-tender. Remove packets from oven and let rest, without opening, for 10 minutes.
- Meanwhile, in a medium skillet, heat the remaining oil over medium-high heat. Add leek and cook, stirring and separating rings, until slightly crispy. Using a slotted spoon, transfer leek rings to a plate lined with paper towels.
- Transfer pork to plates, drizzle with sauce from foil and garnish with crispy leeks. Serve green beans on the side.
- Tips
- Raspberry or blueberry preserves would also be delicious in place of the blackberry preserves.
- If you can only find bone-in country-style ribs, youíll need 2 lbs (1 kg). When placing them on the foil, take care that the bones do not pierce the foil.
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