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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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!
If you are interested in expanding your pantry you might be interested in this post with more specifics on stocking a gluten free Asian pantry.
Let me know in the comments below if you made these Hoisin Glazed Pork Ribs and if you had trouble finding all the ingredients.
|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|
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