My mother became intrigued with international cuisines after her move to the USA from France in 1954. It might have begun when she purchased the set of cookbooks from Time-Life, called Foods of the World. After that, she set herself on a mission of culinary discovery.
I so wish there had been the concept of food photography in my youth, and digital photography would have been a plus, because I’d love to share photos of my mother’s creations. I remember a Russian salmon en croute, called coulibiac, that my mother turned into a fish, precisely carving the fins and scales out of pastry. It didn’t hurt that she was an artist and sculptor.
My mother also became a huge fan of Indian and Ethiopian cuisines. We probably had the best smelling house when those dishes were on the menu. Then, there was her Chinese phase, with my favorite meal being hot pot!
To learn about global cuisines, my mother followed lots of recipes, which I think is the best way to learn cooking techniques. But it also teaches about ingredients and seasonings, and what go well together.
That’s exactly how this sauce came about.
It’s simple, and probably not a unique combination for many home cooks, but for me, this sauce was over-the-top-good and I loved it. My mother’s “recipe” is based on hoisin sauce, using ketchup as a “carrier oil,” plus fresh ginger and garlic. Simple but sublime.
Hoisin Barbecue Sauce
1 cup ketchup
2/3 cup hoisin sauce
6 cloves garlic, minced
2” piece ginger, minced
1/2 teaspoon black pepper
1/4 teaspoon white pepper
6 pounds baby-back ribs, at room temperature
Combine The first six ingredients and stir until well combined.
Set your slow cooker to HIGH, and spray the inside with Pam.
Cut the rib slabs into halves, then slather them with 3/4 of the sauce; refrigerate the remaining sauce for use after the ribs are cooked.
Place the ribs in the slow cooker for one hour, then reduce the heat to LOW and cook for 5 more hours.
Turn on the broiler and get the sauce out of the refrigerator. Get the ribs out of the slow cooker and lay them in one layer on a rack placed in a roasting pan, meaty side up.
Brush the remaining sauce on the ribs. Broil the ribs for a few minutes until there’s some serious caramelization.
Serve immediately; they’re also good at room temperature.
Cut the ribs into smaller pieces, if desired, although the meat is very delicate.
I served these ribs with plain white rice. Besides tasting the hoisin component, the ginger and garlic really stand out.
The sauce is equally good with chicken, pork, and even salmon.
The rib meat is so tender. Truly this technique is one of the best ways to prepare ribs inside, whether you’re using a marinade or a rub.
As a note, the hoisin in this marinade/sauce can be substituted with Gochujang to create a Korean-inspired version. It’s equally good!