Sticky Glazed Ribs with Green Vegetable Chiffonade
20 MIN
1 H 30 MIN

Sticky Glazed Ribs with Green Vegetable Chiffonade


  • 3 lb (1.4 kg) pork ribs, cleaned
  • 1/2 cup (125 ml) hoisin sauce
  • 1/2 cup (125 ml) maple syrup
  • 2 tbsp (30 ml) soy sauce
  • 1 tbsp (15 ml) Sriracha
  • 6 garlic cloves, chopped
  • 2 tbsp fresh ginger, chopped
  • 1/2 tsp ground black pepper
  • 2 shallots, chopped
  • 1/4 cup (60 ml) vegetable oil
  • 1/2 lb (225 g) Brussels sprouts, thinly sliced
  • 1 broccoli, stem removed, florets coarsely chopped
  • 2 tbsp (30 ml) homemade or store-bought Vietnamese dipping sauce (nuoc cham)


  1. With the rack in the middle position, preheat the oven to 400°F (200°C).
  2. On a work surface, cut between the bones to separate the ribs.
  3. In a large 13 x 9-inch (33 x 23 cm) baking dish, combine the hoisin, maple syrup, soy sauce, Sriracha, garlic, ginger and pepper. Add the ribs and toss to coat well in the sauce. Cover with foil. Bake for 1 hour, stirring halfway through.
  4. Remove the foil. Bake for another 30 minutes, turning the ribs over a few times, until tender and glazed in the sauce (the sauce should now be thick and syrupy).
  5. In a large non-stick skillet over high heat, brown the shallots in the oil. Add the Brussels sprouts and broccoli. Cook for 5 minutes, stirring constantly. Add the dipping sauce and cook for 2 minutes or until the vegetables are al dente.
  6. Serve the ribs with the sautéed vegetables and white rice, if desired.