Thai-Spiced Baby Back Ribs
For the Rub
- 2 (4-ounce) cans red Thai curry paste
- 1 1/4 cups hoisin sauce
- 1/2 cup Sambal Oelek paste
- 1/4 cup soy sauce
- 1/4 cup honey
- 3 tablespoons peeled and grated fresh ginger
- 1 teaspoon Chinese five-spice powder
- 2 (3-pound) racks baby back ribs
- 4 stalks lemongrass, light green part only, smashed
- 6 cups homemade or store-bough low-sodium chicken stock
- 4 cloves garlic, sliced
- 3 (1-inch) pieces fresh ginger, sliced
- 1 cup soy sauce
For the Barbecue Sauce
- 4 cups good-quality prepared barbecue sauce
- 2 cups hoisin sauce
Make the rub: In a large bowl, mix together curry paste, hoisin sauce, Sambal Oelek, soy sauce, honey, ginger, and five-spice powder until well combined. Rub mixture on ribs and let stand for 1 hour.
Preheat a grill pan over high heat. Transfer ribs to grill and cook, turning, until grill marks appear on both sides, about 5 minutes per side. Transfer ribs to a large roasting pan and set aside.
Braise the ribs: Preheat oven to 350 degrees. In a large bowl, mix together lemongrass, chicken stock, garlic, ginger, and soy sauce; add to roasting pan with ribs. Cover roasting pan with parchment paper-lined aluminum foil. Transfer to oven and cook until meat begins to fall off the bone, 2 to 3 hours.
Make the barbecue sauce: Meanwhile, in a medium saucepan, mix together barbecue and hoisin sauce. Place over medium-high heat and cook until heated through. Remove ribs from braising liquid; strain braising liquid through a fine-mesh sieve. Discard solids and reserve 1/2 cup liquid.
Increase oven temperature to 450 degrees. Brush ribs with barbecue sauce and transfer to a baking sheet. Place 1/2 cup braising liquid on baking sheet and carefully transfer to oven; roast until sticky and caramelized, about 8 minutes. Cut ribs into individual pieces and serve with slaw; drizzle plate with lemongrass oil.