Sticky Glazed Ribs with Green Vegetable Chiffonade

  • Preparation 20 MIN
    Cooking 1 H 30 MIN
  • Servings 4
Thinly sliced broccoli and Brussels sprouts dressed with Vietnamese fish sauce are the perfect partner for sweet, spicy and sticky pork ribs.



  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.

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Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.