Honey Glazed Pork Spareribs

Recipe Rating:
 3 Ratings
Serves: 4 servings
Prep Time:
Cook Time:
Cooking Method: Pressure Cooker


1/2 c hoisin sauce
1/4 c soy sauce
1 Tbsp molasses
3 1/2 Tbsp coarsely chopped peeled fresh ginger
6 clove garlic
3/4 c good honey
2 Tbsp sesame seed oil,optional
1 Tbsp chinese chile-garlic sauce
4 lb pork spareribs or baby back ribs, halved lengthwise
find more delicious recipes at www.porkbeinspired.com

The Cook

Pat Duran Recipe
Well Seasoned
Las Vegas, NV (pop. 583,756)
Member Since Aug 2011
Pat's notes for this recipe:
These pork ribs are sweet and crispy and a little spicy - so made in a pressure cooker or slow crock pot will work. These ribs require slow cooking- to tenderize them, before grilling.Then cook under the broiler to get that crispy- sticky glaze.
My Uncle Snooks always liked them like this..his brother, Uncle John always made a triple batch of these for New Years. Darn good too!
Make it Your Way...

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In a blender, combine the hoisin sauce with the soy sauce, molasses, ginger, garlic and 1/2 cup of the honey and puree until smooth. Add the Chinese chile-garlic sauce and pulse to combine. Sometimes I like to add 2 Tablespoons of sesame seed oil too.
Cut the ribs into 3 rib sections and transfer to a pressure cooker. Add the hoisin puree and let stand, turning the ribs occasionally, for 45 minutes.
Add 1/4 cup of water to the cooker. Cover and cook at high pressure for 20 minutes.
Line a rimmed baking sheet with foil. Run cold water over the pressure cooker to release the pressure. Transfer the ribs to the prepared baking pan, meaty side up. Boil the cooking juices until reduced to 2 cups, about 5 minutes. Transfer the hoisin pan sauce to a bowl.
Preheat the broiler and position a rack 8-inches from the heat. Brush the ribs all over with the remaining 1/4 cup of honey and broil, turning once, until the ribs are glazed and browned, about 5 minutes. Transfer the rib sections to a cutting board and slice then into individual ribs. Serve them with the hoisin pan sauce. Enjoy!

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user Lynnda Cloutier eatygourmet - Jan 6, 2013
Pinched! These look so good, Pat!
user Toni T Toni6921 - Jan 6, 2013
Pat, I really like the Asian flavor profile of this sauce. I have all the ingredients, and the ribs are in the freezer. Thanks for sharing.
user Pat Duran kitchenchatter - Jan 6, 2013
Thanks Lynnda and Toni- I know if my Uncle John were alive today he would be making these to eat during the game today..hugs,Pat
user Sher Bird Litehouse9 - Jan 6, 2013
I love the Asian ingredients too... in Seattle, Asian cooking rules, and I have all the ingredients as well.... love sesame oil, ginger, et. Great recipe! Thanks..

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