Asian-Style Baby Back Ribs
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- Yield Serves 4
Ingredients
For the Ribs
- 3 tablespoons safflower oil
- 1 rack baby back ribs, split in half (about 3 1/2 pounds)
- 5 ounces fresh ginger (about 5 inches), thinly sliced
- 3 garlic cloves, sliced
- 1/4 cup finely chopped lemongrass
- 1 dried Thai chile
- 2/3 cup tamari or soy sauce
- 5 cups water
- 1 teaspoon sugar
- 1 teaspoon coarse salt
For the Glaze
- 1/2 cup hoisin sauce
- 2 garlic cloves, minced
- 1/4 cup tamari or soy sauce
- 1/4 cup honey
- 1/8 teaspoon five-spice powder
- 1 dried Thai chile
- 1/2 teaspoon finely grated orange zest
- 2 tablespoons Champagne vinegar
Directions
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Make the ribs: Heat oil in a medium Dutch oven over medium-high heat. Add ribs, working in batches if necessary, and cook until golden brown, 3 to 4 minutes per side. Transfer ribs to a plate, leaving drippings in pot.
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Reduce heat to medium, and add ginger, garlic, lemongrass, and chile. Cook until golden and fragrant, about 5 minutes. Add tamari or soy sauce, water, sugar, salt, and ribs. Cover, and gently simmer until ribs are tender, about 1 hour.
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Make the glaze: Combine hoisin, garlic, tamari or soy sauce, honey, five-spice powder, chile, orange zest, and vinegar in a medium saucepan over medium-high heat. Simmer until mixture coats the back of a spoon, about 10 minutes. Remove from heat.
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Preheat broiler. Remove ribs from liquid, and transfer to a rimmed baking sheet. Brush glaze all over ribs, and broil until glaze starts to bubble, about 3 minutes per side. Transfer to a serving platter, and brush with more glaze before serving.
I'm very picky about bbq sauces, and rarely like them. These ribs were delicious, but the Asian flavors weren't as pronounced as I expected them to be. The glaze was very bbq sauce-like, but very different at the same time. I'll definitely make them again.