The secret to tender ribs lies in a single membrane
In short: Break out of your BBQ rut with a technique that ensures flavor penetration and a more tender finish. This guide covers the precise method for preparing Canadian Pork back ribs using a savory hoisin-based glaze.
The process begins by removing the thin, translucent membrane from the concave side of the ribs; this step is essential for allowing flavors to penetrate effectively and improving texture. The ribs are then braised in an oven at 325°F (160°C) with water and a sauce blend featuring hoisin, soy sauce, vinegar, sherry or rice wine, Dijon mustard, and fresh ginger.
After baking for approximately 1.5 hours until the meat shrinks from the bone tips, the ribs are finished on a grill. Frequent basting over medium-high heat creates a deep mahogany glaze without burning the sauce.
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- Summary by Intellect · source: Back Ribs with Hoisin Sauce Recipe - LeGourmetTV
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