Barbecue Pork Spare Ribs With Sriracha Chile Sauce And Hoisin Sauce – a delicious recipe with pork ribs, agave, hoisin sauce, chili sauce, canola oil, salt. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Place the ribs whole in the large sauce pan and fill it with water to cover the ribs. Boil until the ribs are soft. When done, let the ribs cool and separate each ribs OR, you can keep the ribs whole. Place it in the large zip lock.
2
In a small bowl, oil, mix the agave, Hoisin and Sriracha. Remove 1/2 cup of the mixture and place it in a small container and refrigirate.This will be used as rub. Pour the remaining marinade into the zip lock and coat the ribs. Place the ribs in the fridge for an hour or overnight. When you are ready, hea the grill and grill the ribs and coat/rub it with the left-over marinade. Grill until grill lines form on the ribs.Make sure it does not get burn. Enjoy!
3
Sprinkle with salt if needed
1027
kcal
Calories
63
g
Fat
107
g
Protein
FatProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 3 1/2 pounds pork ribs, 2 1/4 tablespoons agave, 1/2 cup hoisin sauce, 1/4 cup Sriracha chili sauce, and more.
Yes, Barbecue Pork Spare Ribs With Sriracha Chile Sauce And Hoisin Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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