Hoisin-Glazed Barbecued Ribs - No Photos, Simply Many Delicious Memories

One of the victims of my recent difficult disc crash was a ringlet of photos taken during the cinema Hoisin-Glazed Barbecued Ribs - No Photos, only Many Delicious Memories

One of the victims of my recent difficult disc crash was a ringlet of photos taken during the filming of this Hoisin-Glazed Barbecued Ribs video recipe. Usually every bit I laid upward in addition to film, I cause got my photographic idiot box camera at my side to snap shots along the way. This is peculiarly of import at the destination of the recipes when I similar to larn what nosotros telephone telephone inward the describe of piece of work concern "the coin shot."

All those sharp, well-lighted, color-corrected withal frames you lot run into inward my videos are done alongside a digital camera, every bit my inexpensive camcorder doesn’t perform nearly as well. Here you lot tin run into a huge deviation inward quality, every bit I had to rely on around frame captures instead of photos.

Adding to the work is the nighttime cherry color of the Hoisin glaze (a real difficult hue to film), in addition to the distortion the estrus waves add. The resultant is 1 slightly annoyed video recipe producer. Thus concludes the venting component of today's recipe post.

Notwithstanding the photographically challenged nature of this recipe, it certain tasted good. When I attain pork spare ribs I ordinarily larn alongside the touchstone American barbecue rub in addition to sauce, only an abundance of leftover Hoisin sauce in addition to a stray tin of pineapple juice nudged me farther east.

I shout out inward the video that Hoisin sauce has an interesting even out behind it. I in all probability should cause got said confusing, rather than interesting, only hither it is. According to my extensive query (5 minutes on Wikipedia), "Hoisin" is a romanization of the Cantonese give-and-take for seafood. What? Why? It's traditionally served alongside pork, isn't it?

That was all they had. So, if you lot cause got whatever ideas why Hoisin agency "seafood," delight allow me know (even if you lot cause got to brand something up). Enjoy!

Ingredients:
Full rack of pork ribs

For the marinade:
1/2 loving cup Hoisin sauce
6-oz pineapple juice
1 tbsp sambal chili sauce or hot sauce

For the rub:
2 tbsp salt
1/2 tsp 5-spice powder
1 tbsp brownish sugar
pinch of cayenne

For the basting sauce:
1/2 loving cup ketchup
1/4 loving cup seasoned rice vinegar
1 tbsp soy sauce
1 tbsp Asian fish sauce
2 tbsp Hoisin sauce