Jenga Hoisin Ribs

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Jenga Hoisin Ribs

Even though I’m a competition pitmaster and like to cook meats in my grills and smokers, a cast iron pan on the stovetop also does a fabulous job cooking ribs. So when it’s cold snowy or rainy outside, you can still enjoy ribs indoors. My recipe is super simple with only three dry ingredients for the seasoning and three wet ingredients for the sauce. These ribs are stacked Jenga style to wow your guests and they are mildly sweet, salty, savory and delicious. I use a cup of water to simmer down the ribs to the right tenderness and to coat them completely with the sauce as it simmers down and thickens. I like my ribs chewy with some character and this style of tenderness won’t score well in a barbecue contest as this is more of a backyard recipe on the stove. If you like it spicy, you can add hot sauce to the sauce mixture or toss in some sliced jalapenos or chili flakes. You can garnish with green onions and sesame seeds. Serve these ribs with some steamed rice. Enjoy.

  • Total Time: 40 mins
  • Yield: 4 1x




  1. Season rib bones with your favorite rub, black pepper, and granulated garlic
  2. Brown ribs in a hot cast iron pan with some oil and be sure to get all sides of each rib bone browned
  3. Make the sauce and adjust to your taste
  4. Once ribs are browned, pour in ¾ cup of water and spoon the sauce over the ribs
  5. Simmer and cook until the liquid thickens into a sauce. Flip the ribs several times to coat all sides
  6. Check the tenderness. If it’s not tender enough after the sauce thickens, add a half cup of water and simmer until it reduces into a sauce. Repeat as necessary to get to the tenderness you like
  7. Serve ribs stacked Jenga-style and garnish with sliced green onions and/or sesame seeds
  8. Enjoy with some steamed rice
  • Author: Harry Soo
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Category: Entree
  • Cuisine: Asian