Thursday, May 10, 2012

Asian Style Baby Back Ribs

I made these ribs for my going back to New Jersey barbecue party and they were amazing!  There were 9 racks in total, half Asian and half traditional.  These Asian style ribs were amazing but using traditional or any form of custom spice and sauce with this technique will ensure a finger licking outcome.  This recipe for three racks takes 1.5 hours of prep and 3.5 hours of cooking time, costs $40 and feeds 6 to 10 people.

Hoisin Glazed Baby Back Ribs
3 racks of baby back ribs, cleaned of membrane
1/2 cup asian dry rub
 - 5 tablespoons five spice powder
 - 5 tablespoons kosher salt
 - 5 tablespoons brown sugar
 - 2 tablespoons ground ginger
 - 2 tablespoons garlic powder
 - 2 tablespoons chilli powder
 - 1 tablespoon cumin
 - 1 tablespoon cayenne
 - 1 tablespoon coriander
2 cups Hoisin Glaze
 - 8oz Hoisin Sauce
 - 8oz BBQ sauce, Bullseye or Sweet Baby Ray's
 - 1 small ginger root, peeled and rough chopped
 - 2 cloves or garlic, rough chop
 - 2 tablespoons Nama shoyu, or regular soy sauce
 - 2 tablespoons ponzu sauce
 - 1 tablespoon sesame oil
 - 1 tablespoon dry rub

First you have to clean the ribs of the membrane along the back side.  This is tedious and annoying (among other expletives) but makes for a fall off the bone tender result. Using a sharp pairing knife cut the fat between the ribs and then pull off as much of the membrane and fat as possible.  See the video Once the ribs are cleaned, cover liberally with the dry rub and wrap individually in heavy duty aluminum foil and refrigerate for at least 2 hours up to 12 hours.  Preheat oven to 270 degrees.  Place foil wrapped ribs on a baking sheet and cook in the oven for 1 hour.  Remove and then open the aluminum foil.  Baste the ribs on both sides with the Hoisin Glaze and place back in the oven for 1 hour uncovered.  Remove from the oven and glaze again.  Cook 30 minutes and repeat the glazing process.  Cook 30 more minutes.  Remove the ribs from the oven a turn the oven to low broil.  Place the ribs on the bottom rack for about 15 minutes or until then begin to brown a bit.  Remove, slice and serve.

These turned out very tender with a sweet and smokey flavor.  Thanks to everyone for coming out to the party!! Buon Apetito

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