Hoisin Baby Back Ribs

Never fear...I did not skip cooking on Day 83!  I simply did not cook for myself on my Birthday.  I did keep my track record going with the 365 different recipes in 2014 by honoring M & M Monday.  I can give you my opinion on the taste of this sauce; but I do not have my own opinion on the finished dish.  They said it was good.

This is a Crock Pot recipe from this month's issue of Food Network Magazine.  I had every intention of using a slow cooker, however, when I got to the house, my daughter's crock pot was too small.  I simply regrouped and made a foil pouch and slow roasted for several hours at 250 degrees.

Hoisin Baby Back Ribs

1 c. hoisin sauce

1/2 c. rice wine vinegar

1/4 c. honey

2 T. soy sauce

2 T. Sriracha

1 2-inch piece of ginger, grated

3 cloves of garlic, minced

Rack of Ribs

1/2 c. ketchup

2 scallions sliced for garnish

Combine 1/2 c. hoisin sauce, the vinegar, honey, soy sauce, Sriracha, ginger and garlic.

Add ribs and sauce to the crock pot-or in my case, wrapped in a foil packet on a baking sheet.

Cook on low, 6 hours in the crock pot; or 3 hours at 250 degrees in a conventional oven.

If using a crock pot-remove ribs and place on a foil lined baking sheet.  Mix the remaining 1/2 c. hoisin with the ketchup.  Pour over meat and place under the broiler until brown and bubbly.

If using the oven.  Unwrap the ribs so the top is exposed.  Turn the heat up to 350.  Pour mixed hoisin and ketchup over the ribs and continue to cook for 2-30 minutes more until brown and bubbly.

*photo compliments of M & M!

I was happy to make their dinner tonight; however, I was very happy with the delish crab cake at Oliver's and no dishes to do!