Food & Cooking Recipes Appetizers Thai-Spiced Baby Back Ribs 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on February 28, 2013 Print Rate It Share Share Tweet Pin Email Servings: 10 This hearty game-day hors d'oeuvre from Stanton Social and Beauty & Essex chef Chris Santos gets its simple, spicy flavor from Sambal Oelek paste, a multipurpose condiment popular throughout Indonesia, Malaysia, and southern India that is made from fiery red chiles, vinegar, and salt. Ingredients For the Barbecue Sauce 4 cups good-quality prepared barbecue sauce 2 cups hoisin sauce For Serving Napa Cabbage and Jicama Slaw 2 to 3 tablespoons Lemongrass Oil For the Rub 2 (4-ounce) cans red Thai curry paste 1 ¼ cups hoisin sauce ½ cup Sambal Oelek paste ¼ cup soy sauce ¼ cup honey 3 tablespoons peeled and grated fresh ginger 1 teaspoon Chinese five-spice powder 2 (3-pound) racks baby back ribs For Braising 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 Directions 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. Rate it Print