← Sauces
Asian Hoisin Glaze
Generalhoisin, soy, sesame, sweet-umami — sticky Asian ribs glaze
When to apply
last 20 minutes, 2–3 thin layers — builds a lacquered sticky surface
Ingredients & recipe
| Hoisin Sauce | 4 tbsp | |
| Soy Sauce | 30 ml | |
| Honey | 2 tbsp | |
| Rice Vinegar | 15 ml | |
| Sesame Oil | 1 tsp | |
| Garlic Powder | 0.5 tsp | |
| Ground Ginger | 0.5 tsp |
tbsp = tablespoon / cucchiaio · ml = milliliters / millilitri · tsp = teaspoon / cucchiaino
Preparation
- Whisk all ingredients together in a bowl until combined.
- Heat gently if hoisin sauce is thick and difficult to mix.
- Apply with a brush in 2–3 thin layers during the final 20 minutes.
- Keeps refrigerated up to 3 weeks.
Notes
Hoisin sauce is thick, sweet and already salted — do not add extra salt. The sesame oil adds aroma but burns quickly; add it to the raw glaze, not to the cooked sauce.
Best for
Baby Back RibsPork Spare RibsChicken ThighsPork BellyPork Belly Burnt Ends