Reviews (1) Add Rating & Review 24 Ratings 5 star values: 5 4 star values: 0 3 star values: 12 2 star values: 4 1 star values: 3 Martha Stewart Member Rating: Unrated 01/25/2011 I'm very picky about bbq sauces, and rarely like them. These ribs were delicious, but the Asian flavors weren't as pronounced as I expected them to be. The glaze was very bbq sauce-like, but very different at the same time. I'll definitely make them again.
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Gallery Asian-Style Baby Back Ribs Recipe Summary Servings: 4
Ingredients For the Ribs 3 tablespoons safflower oil 1 rack baby back ribs, split in half (about 3 1/2 pounds) 5 ounces fresh ginger (about 5 inches), thinly sliced 3 garlic cloves, sliced 1/4 cup finely chopped lemongrass 1 dried Thai chile 2/3 cup tamari or soy sauce 5 cups water 1 teaspoon sugar 1 teaspoon coarse salt For the Glaze 1/2 cup hoisin sauce 2 garlic cloves, minced 1/4 cup tamari or soy sauce 1/4 cup honey 1/8 teaspoon five-spice powder 1 dried Thai chile 1/2 teaspoon finely grated orange zest 2 tablespoons Champagne vinegar
Gallery Asian-Style Baby Back Ribs
Recipe Summary Servings: 4
Gallery
Asian-Style Baby Back Ribs
Asian-Style Baby Back Ribs
Asian-Style Baby Back Ribs
Recipe Summary Servings: 4
Recipe Summary
Servings: 4
Servings: 4
4
Ingredients
Ingredients
3 tablespoons safflower oil 1 rack baby back ribs, split in half (about 3 1/2 pounds) 5 ounces fresh ginger (about 5 inches), thinly sliced 3 garlic cloves, sliced 1/4 cup finely chopped lemongrass 1 dried Thai chile 2/3 cup tamari or soy sauce 5 cups water 1 teaspoon sugar 1 teaspoon coarse salt
1/2 cup hoisin sauce 2 garlic cloves, minced 1/4 cup tamari or soy sauce 1/4 cup honey 1/8 teaspoon five-spice powder 1 dried Thai chile 1/2 teaspoon finely grated orange zest 2 tablespoons Champagne vinegar
Directions
Make the ribs: Heat oil in a medium Dutch oven over medium-high heat. Add ribs, working in batches if necessary, and cook until golden brown, 3 to 4 minutes per side. Transfer ribs to a plate, leaving drippings in pot.
Reduce heat to medium, and add ginger, garlic, lemongrass, and chile. Cook until golden and fragrant, about 5 minutes. Add tamari or soy sauce, water, sugar, salt, and ribs. Cover, and gently simmer until ribs are tender, about 1 hour.
Make the glaze: Combine hoisin, garlic, tamari or soy sauce, honey, five-spice powder, chile, orange zest, and vinegar in a medium saucepan over medium-high heat. Simmer until mixture coats the back of a spoon, about 10 minutes. Remove from heat.
Preheat broiler. Remove ribs from liquid, and transfer to a rimmed baking sheet. Brush glaze all over ribs, and broil until glaze starts to bubble, about 3 minutes per side. Transfer to a serving platter, and brush with more glaze before serving.
Reviews (1)
Add Rating & Review 24 Ratings 5 star values: 5 4 star values: 0 3 star values: 12 2 star values: 4 1 star values: 3
Martha Stewart Member Rating: Unrated 01/25/2011 I'm very picky about bbq sauces, and rarely like them. These ribs were delicious, but the Asian flavors weren't as pronounced as I expected them to be. The glaze was very bbq sauce-like, but very different at the same time. I'll definitely make them again.
Reviews (1)
Add Rating & Review 24 Ratings 5 star values: 5 4 star values: 0 3 star values: 12 2 star values: 4 1 star values: 3
Add Rating & Review
24 Ratings 5 star values: 5 4 star values: 0 3 star values: 12 2 star values: 4 1 star values: 3
24 Ratings 5 star values: 5 4 star values: 0 3 star values: 12 2 star values: 4 1 star values: 3
24 Ratings 5 star values: 5 4 star values: 0 3 star values: 12 2 star values: 4 1 star values: 3
5 star values: 5 4 star values: 0 3 star values: 12 2 star values: 4 1 star values: 3
Martha Stewart Member Rating: Unrated 01/25/2011 I'm very picky about bbq sauces, and rarely like them. These ribs were delicious, but the Asian flavors weren't as pronounced as I expected them to be. The glaze was very bbq sauce-like, but very different at the same time. I'll definitely make them again.Martha Stewart Member
Rating: Unrated 01/25/2011
I’m very picky about bbq sauces, and rarely like them. These ribs were delicious, but the Asian flavors weren’t as pronounced as I expected them to be. The glaze was very bbq sauce-like, but very different at the same time. I’ll definitely make them again.
Rating: Unrated
All Reviews for Asian-Style Baby Back Ribs
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Asian-Style Baby Back Ribs
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
