Time 8h15m Yield 6 Number Of Ingredients 6 Steps:
Heat the peanut oil in a large skillet over high heat. Brown the ribs evenly in the hot oil, about 5 minutes; remove from heat. Stir the tomato sauce, dried onion, hoisin sauce, and shiitake mushrooms together in a slow cooker. Add the ribs to the sauce mixture, turning to coat in the sauce. Cook on Low until the ribs are falling-apart tender, 8 to 10 hours.
Time 6h25m Yield 4 servings Number Of Ingredients 11 Steps:
Combine 1/2 cup hoisin sauce, the vinegar, honey, soy sauce, Sriracha, ginger and garlic in a 6-quart slow cooker. Add the ribs and turn to coat. Cover and cook on low, 6 hours. Preheat the broiler and line a rimmed baking sheet with foil. Transfer 1 cup of the liquid from the slow cooker to a medium bowl; whisk in the remaining 1/2 cup hoisin sauce and the ketchup. Transfer the ribs to the prepared baking sheet and brush both sides generously with the sauce. Broil, bone-side down, until browned and bubbling, 3 to 5 minutes. Transfer to a cutting board and slice into individual ribs. Top with more sauce and sprinkle with the scallions. Serve with coleslaw.
Time 1h25m Yield 6-8 serving(s) Number Of Ingredients 5 Steps:
Preheat oven to 350 degrees F. Mix vinegar, brown sugar & hoisin sauce together thoroughly. (Set aside). In skillet on medium high heat when oil begins to sizzle brown meaty ribs turning to lock in juices all four sides. (About a minute per side). Remove from stove. Place a sheet of baking parchment paper in the bottom of a roasting pan. Place the ribs on top and coat 1/2 of the “vinegar, brown sugar & hoisin sauce” mixture evenly on each rib. Bake ribs for 45 minutes. Turn them over and baste with remaining mixture and bake for another 20 minutes or until pork is cooked thoroughly with no hint of pink. Serve and enjoy!
Yield Makes 6 servings Number Of Ingredients 9 Steps:
Place ribs in large roasting pan. Pierce meat with fork. Sprinkle with Chinese five-spice powder and onion powder; rub mixture into meat. Whisk remaining ingredients in small bowl to blend. Pour sauce over ribs, turning to coat. Turn ribs meat side down; cover pan with aluminum foil and refrigerate overnight. Preheat oven to 400°F. Bake ribs, covered, until just tender, about 30 minutes. Uncover and turn ribs meat side up; bake until ribs are cooked through, basting occasionally, about 35 minutes. Cut meat between bones to separate ribs and serve.
Time 25m Yield 4-6 serving(s) Number Of Ingredients 7 Steps:
Preheat oven to 400 degrees F. Line a large jelly-roll pan with foil. In a large bowl stir garlic, hoisin sauce, brown sugar, soy sauce, ginger and chili garlic paste until combined. My stores sell country ribs cut individually but if necessary, cut pork into 1 inch wide “ribs”. Add ribs to sauce in bowl and coat with sauce. Arrange ribs in single layer in prepared pan, spooning any remaining sauce over ribs. Bake 18-20 minutes or until pork reaches an internal temperature of 145 degrees F. Cooking times will vary depending on the size of the ribs.
Time 8h15m Yield 6 Number Of Ingredients 6 Steps:
Heat the peanut oil in a large skillet over high heat. Brown the ribs evenly in the hot oil, about 5 minutes; remove from heat. Stir the tomato sauce, dried onion, hoisin sauce, and shiitake mushrooms together in a slow cooker. Add the ribs to the sauce mixture, turning to coat in the sauce. Cook on Low until the ribs are falling-apart tender, 8 to 10 hours.
