Sticky Hoisin Glazed Pork Rib Tips

• 2 pounds pork rib tips
• 1/4 cup hoisin sauce
• 2 tablespoons soy sauce (gluten-free if needed)
• 2 tablespoons honey
• 1 tablespoon rice vinegar
• 1 teaspoon garlic, minced
• 1 teaspoon fresh ginger, grated
• 1/2 teaspoon smoked paprika
• 2 tablespoons sesame seeds (for garnish)
• 1 tablespoon vegetable oil

Steps

1. 1 Pat the pork rib tips dry with paper towels and season lightly with salt and pepper.
2. 2 In a small bowl, whisk together hoisin sauce, soy sauce, honey, rice vinegar, garlic, ginger, and smoked paprika.
3. 3 Heat oil in a large skillet over medium-high heat. Add rib tips and sear until browned on all sides, about 5 minutes.
4. 4 Pour the hoisin glaze mixture over the rib tips, reduce heat to medium, and simmer uncovered for 20 minutes, turning occasionally.
5. 5 Increase heat to high and cook for an additional 5 minutes, allowing the glaze to thicken and caramelize.
6. 6 Garnish with sesame seeds before serving.

Equipment

• large skillet
• tongs
• spatula

Variations

• Add a splash of orange juice to the glaze for a citrusy twist.
• Substitute chicken wings for a poultry option.

Substitutions

• If hoisin sauce is unavailable, use a mix of soy sauce, honey, and a bit of chili garlic sauce.
• Maple syrup can stand in for honey if needed.

Pairings

• Serve with a cold lager or a glass of Gewürztraminer.
• Accompany with warm bao buns for a DIY sandwich option.

Nutrition

Tips

• For extra flavor, marinate the rib tips in half of the glaze mixture for at least 30 minutes before cooking.
• Keep an eye on the heat to avoid burning the glaze.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven until warmed through.

Freezing: Freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat in a preheated 350°F oven.

Serving Suggestions

• Serve with steamed jasmine rice and a side of broccoli.
• Pair with a crisp Asian slaw for a refreshing contrast.

FAQ