Sticky Hoisin Ribs
Sweet and savory hoisin sauce is poured over baby back ribs and then roasted until glossy and the meat is fall-off-the-bone tender. Served with garlicky white rice studded with sweet green peas.
Sweet and savory hoisin sauce is poured over baby back ribs and then roasted until glossy and the meat is fall-off-the-bone tender. Served with garlicky white rice studded with sweet green peas.
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Prices vary by store
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Place hoisin sauce and garlic herb butter packets in a bowl of hot water to thaw.
Open baby back ribs into a Suvie pan. Pour the thawed hoisin over the ribs. Place the pan in the top zone of Suvie.
Open white rice and green peas into a Suvie pan. Drizzle 1 tbsp (2 tbsp for 4 servings) in the pan. Place pan in the bottom zone of Suvie.
Input settings and cook now or schedule. Be sure to select "Yes" when asked if cooking from frozen.
Remove pans from Suvie. Fluff rice with a fork and stir in squeeze garlic herb butter over the rice and peas. Season to taste with salt and pepper. Transfer ribs to a cutting board. Cut between the bones to separate into individual ribs.
Divide ribs and rice and peas between plates.
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