Hoisin-Glazed Boneless Ribs with Garlicky Broccolini

Serves 4

Pan IconWHY THIS RECIPE WORKS: It’s easy to pass over country-style pork ribs when looking for a quick entrée, but they’re actually a great choice for a weeknight meal, especially the boneless variety, since they have minimal connective tissue that needs to be broken down. In this recipe, we brown the ribs first on the stovetop in a skillet, then add a glaze, which we give an Asian twist with the help of hoisin sauce, soy sauce, ginger, and rice vinegar. While the ribs cook and the glaze reduces, we cook the broccolini in a separate saucepan. We like to serve this recipe with Easy White Rice. See Quick Prep Tip that follows the recipe.

3

tablespoons soy sauce

3

tablespoons hoisin sauce

2

tablespoons ketchup

1

tablespoon rice vinegar

3

garlic cloves, minced

1

tablespoon grated fresh ginger

1½

pounds boneless country-style pork ribs, trimmed

Salt and pepper

3

tablespoons vegetable oil

½

cup water

1

pound broccolini, trimmed

1. Whisk soy sauce, hoisin, ketchup, rice vinegar, half of garlic, and ginger together in bowl.

2. Cut any ribs over 5 inches long crosswise in half. Pat ribs dry with paper towels and season with salt and pepper. Heat 2 tablespoons oil in 12-inch skillet over medium-high heat until just smoking. Cook ribs until browned on both sides, about 3 minutes per side.

3. Add hoisin mixture and cook, flipping ribs occasionally, until sauce is thickened and meat registers 145 degrees, 3 to 5 minutes.

4. Meanwhile, bring water and ½ teaspoon salt to boil in large saucepan. Add broccolini and simmer, covered, over medium-low heat until bright green and tender, about 5 minutes. Remove lid and cook until liquid has evaporated, about 30 seconds. Stir in remaining 1 tablespoon oil and remaining garlic and cook until fragrant, about 30 seconds. Season with salt and pepper to taste, transfer to platter, and serve with ribs.