Hoisin Pork Ribs – Dark, Sticky at Casa Adora

Marta had sheets of pork ribs at her store this morning. I bought one — seven ample individual ribs once sliced — along with a misshapen red pepper that nobody else had wanted. There was also a tin of pineapple in natural juice, which I picked up with vague intentions but didn't end up needing. It will come in useful for the next fermented hot sauce.

The recipe came together over breakfast – café con leche and tostada de tomate, which is the correct way to think about dinner in Andalucía. I knew I had homemade Hoisin sauce in the fridge. The red pepper was asking to be used. A football match was on tonight. Hoisin pork ribs it was.

The method is straightforward — simmer the ribs first to get them tender, build the glaze separately, coat and roast. The result is dark, sticky and deeply savoury, with the red pepper adding colour and a little sweetness. Remember to remove the membrane from the back of the rack before you start — it takes thirty seconds and makes a real difference to the finished texture.

Ingredients (serves 1–2)

• 1 sheet of pork ribs — approximately 7 individual ribs
• 1 small onion — half sliced into half moons, half finely chopped
• 1 red pepper — half finely diced, half cut into slices
• 1 garlic clove
• 3 tbsp Hoisin sauce
• 1 tbsp balsamic vinegar
• 1 tbsp Worcestershire sauce
• 1 tsp soy sauce
• Olive oil
• Paprika — hot or sweet
• A little stock

Hoisin Pork Ribs – The Method

Remove the membrane from the back of the ribs by sliding a knife under it and pulling it off in one piece. Slice into individual ribs if you prefer.

Place the ribs in a pot with water or light stock. Bring to a gentle simmer, cover and cook for 45–60 minutes until tender but not falling apart. Drain and pat dry.

In a pan, heat a little olive oil and sauté the onion and red pepper until soft. Add the garlic, paprika, hoisin, Worcestershire sauce, balsamic vinegar and soy sauce. Simmer for 5–10 minutes until thick and glossy.

Toss the simmered ribs in the sauce until fully coated. Let them sit for 10 minutes to absorb the flavour.

Transfer to an ovenproof dish and roast at 220°C for 10 minutes until caramelised and sticky.

Eat in front of the TV. Napkins essential.

Prefer to marinate overnight and roast low and slow? Try my Char Siu Style Pork Ribs.

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Footnote

This hoisin ribs recipe is part of my Ribs Recipes and Pork Recipes collections.
Find more recipes and food adventures here.
Wonky photos, proper food, genuine adventures – The Flexible Chef