Two of the first gluten free ingredients I searched for were gluten free soy sauce and gluten free hoisin sauce. Both are used in this recipe for Hoisin Glazed Pork Ribs and they are now staples in my pantry.
Ribs, whether pork or beef, seem to cross all seasons and please everyone. They are fantastic slightly charred on the barbecue in the summer but also excellent in the dead of winter, slow cooked in the oven and falling off the bone delicious.
This recipe is one of those with a long list of ingredients that appeals to the adventurous cook. If you enjoy Asian cooking then these items need to be in your pantry and the long ingredient list will not really be a deterrent. In my opinion it doesn’t matter if a recipe has five ingredients or ten, what matters is do I have them all when I want to cook. The beauty of a well stocked Asian pantry is that a recipe like this doesn’t take long to assemble. I pull out a 4-cup pyrex measuring cup and start pouring.
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A Gluten Free Asian Pantry
Here is a list of some Asian ingredients you may want to add to your pantry. I especially like to support brands the provide helpful information on their websites and clearly identify their gluten free products. Lee Kum Kee has lots of gluten free products available. Here are a few brands I have found. Good luck and enjoy your Asian adventure!
- Hoisin sauce – several brands are available including Lee Kum Kee and Premier Japan
- Gluten Free Soy Sauce – Life Source, San-J, Kikkoman to name a few; for info on a comparison you can visit my blog post Gluten Free Soy Sauce vs Tamari Tasting
- Sherry – I buy WH Dry Sack sherry and use it in any recipe that calls for Chinese cooking wine.
- Oriental Sesame Oil – I like Kadoya brand best
- Preserved Chinese Black Beans – also called fermented black beans; for info I wrote a post on Fermented Chinese Black Beans plus a recipe for homemade Chinese Black Bean Sauce
- Chili Paste – Sambal Oelek* and Sriracha*
Let me know in the comments below if you made these Hoisin Glazed Pork Ribs and if you had trouble finding all the ingredients.
More Recipes – Ribs and Asian Dishes
If you are interested in expanding your repertoire of Asian dishes check out this post, Gluten Free Asian Pantry.
Click on the text on each image to go to the recipe/blog post.
|1 cup ketchup|
|¾ cup GF hoisin sauce|
|½ cup honey|
|5 Tbsp GF soy sauce|
|5 Tbsp dry Sherry|
|¼ cup and 2 tsp white wine vinegar|
|2 Tbsp and 2 tsp sesame oil|
|2 Tbsp curry powder|
|2 Tbsp grated orange zest|
|2 Tbsp fermented black beans, minced|
|2 Tbsp minced garlic|
|1 Tbsp chile paste (Sambal Oelek or Sriracha)|
|3 lb pork baby back ribs|
|GARNISH - 2 Tbsp sesame seeds, 2 Tbsp finely chopped green onion|
- Combine all sauce ingredients in a bowl. Pour half the sauce over the ribs and refrigerate overnight. Set remaining sauce aside.
- Preheat oven to 350°F. Spread ribs on two trays lined with tin foil. Let ribs sit at room temperature while the oven is heating.
- Bake ribs in oven for 1 hour, basting with sauce half way through the cooking time. Turn ribs and bake for another hour, again basting half way through the cooking time.
- While ribs are cooking put remaining sauce in a small saucepan and bring to a simmer.
- When ribs are done cut into individual rib portions. Garnish with sesame seeds and chopped green onion and serve additional sauce on the side. Serve with plenty of rice.