Preheat your oven to 375Β°F (190Β°C).
In a bowl, combine hoisin sauce, soy sauce, honey, rice vinegar, sriracha, sesame oil, garlic, and ginger. Mix until well combined.
Place the Chicago Baby Back Ribs precooked on a baking sheet lined with aluminum foil. Brush the ribs generously with the prepared sauce on both sides.
Cover the ribs with another piece of aluminum foil, sealing the edges to create a packet. This will help keep the ribs moist. Bake in the preheated oven for 20 minutes.
Remove the top foil cover and baste the ribs with more sauce.
Increase the oven temperature to 425Β°F (220Β°C) and bake for an additional 10-15 minutes, or until the sauce is caramelized and the ribs are heated through.
Remove the ribs from the oven and let them rest for 5 minutes. Sprinkle with sesame seeds, sliced green onions, and fresh cilantro leaves. Cut between the bones to separate the ribs and serve.
Serve the ribs with steamed jasmine rice and stir-fried vegetables for a complete meal.
Pair with a crisp cucumber salad dressed with rice vinegar and sesame oil for a refreshing side.
Ingredients
Directions
Preheat your oven to 375Β°F (190Β°C).
In a bowl, combine hoisin sauce, soy sauce, honey, rice vinegar, sriracha, sesame oil, garlic, and ginger. Mix until well combined.
Place the Chicago Baby Back Ribs precooked on a baking sheet lined with aluminum foil. Brush the ribs generously with the prepared sauce on both sides.
Cover the ribs with another piece of aluminum foil, sealing the edges to create a packet. This will help keep the ribs moist. Bake in the preheated oven for 20 minutes.
Remove the top foil cover and baste the ribs with more sauce.
Increase the oven temperature to 425Β°F (220Β°C) and bake for an additional 10-15 minutes, or until the sauce is caramelized and the ribs are heated through.
Remove the ribs from the oven and let them rest for 5 minutes. Sprinkle with sesame seeds, sliced green onions, and fresh cilantro leaves. Cut between the bones to separate the ribs and serve.
Serve the ribs with steamed jasmine rice and stir-fried vegetables for a complete meal.
Pair with a crisp cucumber salad dressed with rice vinegar and sesame oil for a refreshing side.