Hoisin is a Chinese dipping sauce with a salty-sweet kick. It can easily be found in any store specializing in Asian ingredients — and most grocery stores, for that matter. Find yourself with some left over? Try using it to glaze sweet potatoes for an interesting side dish, or brush it on pork chops or broiled salmon.
The Sriracha sauce called for in this recipe is also quite versatile. Sriracha is a spicy, bright-red, Thai chili sauce with a balancing sweetness to it. You can generally find it in larger grocery stores, and it's common at international foods markets.
Don't know what to do with the extra? Try mixing it with mayo as a sandwich spread or dip for fried shrimp or sushi. Or, mix it with ketchup for a spicy burger topping or a dip for french fries or tater tots. It's also excellent squeezed over tacos (such as the Korean beef tacos in the preceding recipe)
- 1/3 Cup soy
- 1/3 Cup hoisin
- 2 Tablespoon Sriracha
- 1 Tablespoon rice wine vinegar
- 1/2 Inch ginger, peeled and minced
- 1 Clove garlic
- 2-3 Pound pork spare ribs
- 1 Teaspoon fresh ground pepper
- 1/2 Teaspoon salt
- 1 Teaspoon Chinese five-spice
- 1 Teaspoon hot smoked paprika
- Total Time: 8 hr 20 min
- Prep Time: 20 min
- Cook Time: 8 hr
For the cooking sauce, combine the
Coca-Cola, soy, hoisin, Sriracha, rice wine vinegar, ginger, and garlic. Mix the cooking sauce ingredients in separate bowl. To create the dry rub, mix together the pepper, salt, Chinese five-spice, and smoked paprika in a separate, large mixing bowl. Cut ribs into portions and toss in rub. If slow cooker has a saute function, brown ribs and drain fat. Otherwise, place ribs on cookie sheet and broil carefully until browned on both sides (skip this step if using short ribs). Place ribs with sauce in slow cooker and cook on low for eight hours (or until desired tenderness). Baste with sauce periodically. As a variation to this ribs recipe, try using three pounds of short ribs and bump up the cooking time by about two hours on low, or cook for five hours on high.