Succulent, sticky and juicy ribs are one my greatest culinary passions. There is nothing more decadent that signals lazy summer days than a sweet and savory indulgence of tender ribs. Here is one of my all time favorite recipes that guarantees no leftovers. These Hoisin glazed ribs are fall of the bone tender and have made grown men behave like little children so make sure you make plenty of this to avoid picnic fights.

Serves 4

3 lbs of pork ribs (country style or baby back)
1/2 cup tomato ketchup
1 cup Lee Kum Kee Hoisin sauce
1/4 cup sweet chili sauce
1/4 cup water
1 1/2 tablespoon paprika
2 tablespoons tomato paste
1 tablespoon Sriracha chili sauce
1/2 tablespoon cayenne pepper
2 tablespoon Lee Kum Kee sparerib sauce
14 cloves garlic, roughly smashed
Freshly ground black pepper


Rinse the ribs and pat dry with a paper towel. Place the ribs in a large Pyrex or container.

Combine the ketchup, hoisin sauce, sweet chili sauce, water, paprika, tomato paste, sriracha chili sauce, cayenne pepper, sparerib sauce, garlic and pepper in mixing bowl. Stir until thoroughly mixed and pour marinade over the ribs to coat evenly. Cover tightly with a lid or plastic wrap and allow to sit for at least 1 hour to overnight.

Preheat the oven to 350 degrees. Line a roasting pan with enough aluminum foil to cover the entire pan and sides. Place the ribs on the aluminum; pour marinade over the ribs. Cover the entire pan with aluminum and bake for 3 1/2 to 4 hours, making sure to baste the ribs every half hour. Remove from the oven and allow to site for another 15 minutes before serving.