Everyone loves barbecued ribs and the addition of orange zest and Asian spices gives these tender ribs complex and intriguing overtones.
Baby Back Ribs with Barbecue Sauce
Introduction
- Cooking time
- 2 hrs 5 mins
- Preparation time
- 20 mins
- Portions
- 4
- Partner
Ingredients
- RIBS
- 1 tablespoon salt
- 2 cups sliced fresh ginger
- 1 fresh red Thai chile
- 1 cup soy sauce
- 2 racks baby back ribs
- BARBECUE SAUCE
- 1 cup hoisin
- 2 tablespoons five-spice powder
- 1 garlic clove, minced
- 3 fresh red Thai chiles, seeded and minced
- 1 tablespoon fresh orange zest, finely minced
- 1/3 cup soy sauce
- 2 tablespoons champagne or white wine vinegar
- 1/4 cup honey
- 1 orange, sliced crosswise, for garnish
Steps
-
To prepare the ribs: Stir together the salt, ginger, chile, and soy sauce in a large stockpot. Add the ribs and 4 quarts water and bring to a boil over high heat. Turn the heat to low and simmer until the meat is just about to fall off the bone, about 2 hours. Transfer the ribs to a roasting pan.
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Meanwhile, make the barbecue sauce: Stir together the hoisin, five-spice powder, garlic, chiles, orange zest, soy sauce, and half the vinegar in a saucepan. Cook over high heat, stirring occasionally, for 15 minutes. Then lower the heat and stir in the honey and remaining 1 tablespoon vinegar until well blended.
-
Preheat the broiler.
-
Remove the barbecue sauce from the heat and brush on top of the ribs. Put the ribs under the broiler and cook until crisp on top, about 5 minutes. Transfer the ribs to a serving plate, garnish with orange slices, and serve.
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Excerpted from Asian Flavors of Jean-Georges by Jean-Georges Vongerichten Copyright © 2007 by Jean Georges Vongerichten. Excerpted by permission of Broadway, a division of Random House of Canada Limited. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
