Asian-Style Baby Back Ribs

  • Servings: 4
Asian-Style Baby Back Ribs

Source: Martha Stewart Living, October 2008


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


  1. 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.

  2. 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.

  3. 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.

  4. 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.


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