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 http://www.youtube.com/watch?v=uQVIMKDpZfg 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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