Gingery Glazed Asian ribs

3 lbs baby back ribs (2 racks)
(or try a pork tenderloin)
Black pepper
1/2 cup hoisin sauce
1/4 cup low-sodium soy sauce
2 Tb grated fresh ginger
2 cloves garlic, chopped
1 cup basmati sushi rice
2 scallions, thinly sliced


Cook rice.
Heat oven to 350*
Place ribs in large roasting pan and season with 1 tsp pepper
In a small bowl, combine the hoisin sauce, soy sauce, ginger and garlic. Spon 1/2 the gaze over ribs. Cover the pan tightly with foil and bake until the ribs are tender, 40-45 minutes.

Heat broiler. Spoon off and discard all but 1/2 cup of the pan drippings.
Cut the racks of ribs into individual ribs or if using tenderloin shred meat and return to the roasting pan and brush with remaining glaze.
Broil until just beginning to char, 2-3 minutes
Serve ribs over rice, drizzle with any cooking juices and sprinkle with the scallions.