Dark, salty, and subtly sweet, hoisin holds court as the barbecue sauce of Asian cuisine. Made of fermented soybean paste, vinegar, sesame oil, garlic, chili, and sweetener, it provides the one-two-punch of tangy and bold. While similar in color and consistency, hoisin can’t simply be used instead of barbecue sauce, as it’s naturally richer and more pungent in its concentration. Use it as a dipping sauce for spring rolls or add a drop to your stir-fries for color and flavor. All you really need is a little bit to take a simple dish to a whole new level.

A Boss of a Sauce

Sauce of the Sea

The word hoisin originates from the Chinese word for “seafood,” as hoisin was originally made from fish products.

Staying Power

Because of its high salt content, hoisin sauce can last up to a year in your fridge! But if it smells funky or you see signs of mold or discoloration, forget that tidbit and toss.

Raising the Bar

Want to change your pulled beef or grilled chicken for something more Oriental? Add molasses, soy sauce, and Chinese Five Spice powder to your BBQ sauce.

Asian-Glazed Spareribs

Recipe by Brynie Greisman

This dish would not shame the most reputable Asian restaurant! When I served these ribs to a noted connoisseur on Asian food, he said they were the most delicious ribs he ever ate.

Thanks, Rikki M.

SERVES 8

• 2¼ lbs (1 kg) spareribs or short ribs
• salt and pepper, to taste
• Montreal steak seasoning (optional)
• 2 Tbsp olive oil
• 1½ cups minced onion
• 1 tsp grated fresh ginger or 1 cube frozen ginger
• 2 tsp cornstarch
• ½ cup hoisin sauce
• 4 cups water
• 1½ Tbsp garlic chili sauce (or regular chili sauce with a generous sprinkle of garlic powder)
• 1 tsp liquid smoke
• 1 Tbsp honey
• 2 Tbsp rice vinegar
• chopped scallions and/or sesame seeds, for garnish

Season spareribs generously with salt and pepper on all sides, along with Montreal steak seasoning, if desired.

In a large pot or Dutch oven, heat olive oil until smoking hot. Sear ribs on all sides until golden brown. Remove ribs from pot and set aside.

Turn heat down to medium (if necessary, spray pot with cooking spray) and add minced onion. Cook for 7 minutes. Add in ginger and cook another 2 minutes. Add in cornstarch and mix; cook for 1 minute. Next add hoisin sauce, water, chili sauce, liquid smoke, honey, and rice vinegar. Whisk together until smooth.

Return spareribs to the pot and bring to a boil. Reduce heat to simmer. Cover pot and cook for 2¹⁄₂ hours. Remove lid and cook over medium heat for another 30 minutes, if desired, to reduce sauce. Taste and season with salt and pepper if necessary. (If serving the next day, remove some of the fat that rises to the top before reheating.) Garnish with chopped scallions and/or sesame seeds before serving.

Note: I tested this recipe using dried ginger as well. It’s like comparing apples and pizza! Don’t compromise on quality ingredients in this recipe.