Asian Spiced Baby Back RibsFeatured by Brander Vineyard in the Gold Wine Club.
These juicy, spicy, sweet, meaty ribs are the perfect combination for our bright, fruit forward, vibrant Merlot from your recent wine subscription delivery!Yield: 4-6
Prep Time: 10 Minutes
Cook Time: 100 Minutes
• 4 lbs baby back pork ribs
• ½ Tbl kosher salt
• 2 Tbl brown sugar
• 2 tsp five spice powder
• ½ tsp ground black pepper
• ½ tsp dried chili flakes
• 1/4 cup hoisin sauce
• 1/4 cup soy sauce
• 2 Tbl honey
• 3 cloves garlic (or 3/4 tsp ground)
• 2 Tbl grated ginger (or ½ tsp ground)
It is possible to prepare these ribs using the ingredients above using a variety of different cooking methods and even different choices of meat. For example, St. Louis style ribs or chicken could be used for the meat, a dry rub could be used to marinate the meat and other ingredients basted on later. The ribs may be cooked on a barbeque or in the oven. At the vineyard we really enjoy cooking outdoors whenever possible.
1. Place the ribs on a large sheet pan (with edges).
2.Season both sides with the kosher salt.
3.Add the remaining ingredients except the fresh ginger to saucepan. Heat the sauce slowly over low to medium heat until a few boiling bubbles appear.
4.Remove from the heat, add the ginger, and allow to cool to room temp.
5.Paint the all sides of the ribs with the sauce using a basting brush. Cover with plastic wrap and refrigerate for 30 minutes to two hours.
6.Preheat the oven or BBQ to 300 degrees F. (If using an oven, place foil on sheet pan and spray with cooking oil.)
7.Place the ribs meat side up on the grill or on the pan. Cook for approximately an hour until you can see rib meat pulling away from the tips of rib bones and ribs are nicely browned. The ribs have a fair amount of sugar so be careful not to burn them. If you start to see any burning you can lower the heat and/or cover ribs with foil and continue. If grilling, you can give them an occasional spritz of apple cider vinegar while sampling the Merlot.
8.Slice and enjoy the ribs 10 minutes after removing from the heat.
Recipe provided by Brander Vineyard.