Steamy Kitchen Recipes | RSS Feed http://steamykitchen.com Steamy Kitchen Food Blog: fast recipes, simple recipes, with fresh ingredients to create delicious meals. Tue, 21 Jul 2015 18:52:51 +0000 en-US hourly 1 http://wordpress.org/?v=4.2.2 Korean BBQ Baby Back Ribs Recipe http://steamykitchen.com/27330-korean-bbq-baby-back-ribs-recipe-video-2.html http://steamykitchen.com/27330-korean-bbq-baby-back-ribs-recipe-video-2.html#comments Sat, 04 Jul 2015 14:03:44 +0000 http://www.steamykitchen.com/?p=27330 The nearest good Korean BBQ restaurant is over an hour drive away, simply too far when the best accompaniment to Korean BBQ is several super-cold OB beer alternating with sips of chilled soju (Korean rice alcohol, like Japanese sake).

That's why we love making Korean food at home, but it also means that I have to . . .

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Korean Kalbi Baby Back Ribs Recipe

 

In this recipe, you’ll learn:

  • Slather ribs with Korean BBQ flavors: sweet, ginger-garlic soy glaze
  • 10 minute prep time for fool-proof baby back ribs
  • Secret trick to the most tender baby back ribs
  • Cooks in oven, easy cleanup

The nearest good Korean BBQ restaurant is over an hour drive away, simply too far when the best accompaniment to Korean BBQ is several super-cold OB beer alternating with sips of chilled soju (Korean rice alcohol, like Japanese sake).

That’s why we love making Korean food at home, but it also means that I have to modify ingredients and cooking methods a bit. You might be more familiar with Bulgogi, a popular Korean BBQ dish that features shaved rib-eye beef slices marinated in mixture of soy sauce, brown sugar and sesame seeds. But the lesser known dish is Kalbi, or thinly sliced bone-in beef short ribs flavored in a similar marinade. Bulgogi and Kalbi are both cooked over an open flame – usually hot charcoal set in the middle of the table!

korean-kalbi-baby-back-ribs-recipe-9356

I’ve modified the Korean BBQ Kalbi recipe to use easy to find pork ribs to make Korean BBQ Baby Back Ribs, since my grocery store doesn’t carry the short ribs cut like this. Regular beef short ribs that are available are too chunky and clunky to eat by hand. Baby back ribs are perfect – tender, flavorful and simple to cook.

Oh, and I’m not about to carve out the middle of my dining table to install a charcoal grill, so we’re going with a simpler technique – the oven.

But firstlearn from my mistake

The first time I played with this recipe, it was a disaster. Not the recipe, but the oven was a crazy mess. I had cooked the baby back ribs on a cookie sheet, thinking it was the perfect size to fit 2 racks of ribs.

Korean Kalbi Baby Back Ribs Recipe

Unfortunately, I failed to remember that baby back ribs are JUICY and release a lot of FAT when cooking. Guess where that all ended up? All over the bottom of my oven where it then sizzled and burned. Burning fat in a hot oven is just not a good combo. While my family enjoyed the ribs for dinner, I spent the better part of the evening trying to scrub off all of the black, burned spots.

So, learn from my hot mess. Use a roasting pan at least 2-inches high.

Korean Kalbi Baby Back Ribs Recipe

 

Korean BBQ Baby Back Ribs Recipe Video

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Korean BBQ Baby Back Ribs

Servings: 4-6 Prep Time: 10 minutes Cook Time: 95 minutes
korean-kalbi-baby-back-ribs-recipe-9360-640x800

Ingredients:

6-7 pounds baby back ribs
salt & freshly ground black pepper
1/2 onion, grated
3 cloves garlic, finely minced
2 teaspoons grated fresh ginger
2 tablespoons honey
1/4 brown sugar
1/4 cup soy sauce
1 tablespoon sesame seeds
1 teaspoon dark sesame oil
1 stalk green onion, chopped
2 tablespoons rice vinegar (or white/cider vinegar)

Directions:

Heat oven the 375F. (optional) Using a butter knife to pry it up, separate the membrane from the back of the ribs and discard. Generously season both sides of the ribs with salt and pepper. Wrap the ribs in foil, meaty side up and seal completely. Bake for 90 minutes. To make the Korean Kalbi sauce, mix together the remaining ingredients in a bowl. After the ribs are cooked, remove from the oven and carefully open up the foil -- be careful of the hot steam! Slather 3/4 of the Korean Kalbi sauce on the tops of the ribs. Place the oven rack in the top third of the oven and heat the broiler to high. Put the ribs back in the oven, foil still open, and broil until the sauce bubbles and caramelizes, about 3-5 minutes. Keep a watch on the ribs – it's so easy to burn them! Just before serving, pour the remaining Korean Kalbi sauce on top of the ribs.

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Cayenne Cinnamon Ribs with Maple Glaze http://steamykitchen.com/15377-cayenne-cinnamon-baby-backribs-with-maple-glaze.html http://steamykitchen.com/15377-cayenne-cinnamon-baby-backribs-with-maple-glaze.html#comments Fri, 06 May 2011 17:48:02 +0000 http://steamykitchen.com/?p=15377 Sticky, sweet, salty, spicy ribs that are so crazy simple to make (the only cooking equipment you need is tin foil and an oven!) We normally enjoy our baby backs fall off the bone – they are so tender that when you lift up the bone, the meat really does fall off. But I remember chatting with Dr. BBQ a ...

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Sticky, sweet, salty, spicy ribs that are so crazy simple to make (the only cooking equipment you need is tin foil and an oven!)

We normally enjoy our baby backs fall off the bone – they are so tender that when you lift up the bone, the meat really does fall off. But I remember chatting with Dr. BBQ a couple of years ago when he came over to our house and he said that he likes a little “bite” and “chew” when it comes to ribs.

And yeah, okay, I can see the satisfaction of having to pulling the meat off the rib bones with a slight tug….something about that must be deep deep deeeeeep inside our veins that brings us back to Man. Cave. Hunt. Meat.

Instead of the usual 4 hour low-and-slow roasting of the baby back ribs, these ribs bake at a higher temperature (375F) and for only 1 hour.

Yes, they were BETTER than fall-off-the-bone – it must be the cave-girl inside me.

Cayanne-Cinnamon Baby Back Ribs with Maple Glaze

The ingredients for the rub is simple:

Brown sugar, garlic powder, cayenne, paprika and cinnamon.

One of the most important things you’ll want to do before putting on the rub is to remove the thick, chewy membrane that’s on the underside of the ribs.

Removing the membrane makes for more tender ribs.

 

 

 

Turn the ribs over.

Stick a butter knife right under that membrane. Sometimes, the membrane is really thin, even see-through. Sometimes on a fat pig, it’s thick and fatty like this one.

Wedge the butter knife in between membrane and meat/bone.

Pull membrane off.

Pull!

Okay, now rub the spice rub on both sides of the ribs.

Cover completely and then bake for 1 hour.

After 1 hour, remove from oven, carefully (hot steam!) open up the foil.

 

Brush the baby back ribs with maple syrup.

Put back into oven (uncovered) to let the sugar caramelize.

Enjoy the baby back ribs!

About Paprika

I’m part of the McCormick Gourmet team, bringing you in-depth information about everyday spices. From McCormick Gourmet’s Enspicelopedia:

BOTANICALLY SPEAKING

From the sweeter, milder branch of the fiery Capsicum annuum family comes paprika, cousin to chili and bell peppers. Prized for its orange red color, it is made from the dried, ground fruits of the plant. Although it is available in several varieties that are very hot, paprika is most often used in its sweet or smoked incarnations. Although most paprika is without heat and is used for its vibrant color and mild sweet flavor, there are several varieties which are hot.

YUM FACTOR

Sweet paprika is mild, and often appears in seasoning blends for barbeque and chili or to dress pale dishes like deviled eggs. Hungarians love to use this spice in recipes like goulash and chicken paprikás, where the color alone is enough to warm the heart. But it is also popular in Indian, Moroccan and Middle Eastern cooking. Smoked paprika brings a toasty hint of the grill, and makes a wonderful rub for pork and chicken when combined with dashes of cinnamon, sugar and salt.

GLOBETROTTER’S GUIDE

Like all Capsicum species, paprika is a New World spice, native to the Caribbean and Central America. It didn’t take hold in Europe until it was introduced there by Bulgarians and Turks in the 1600s. Today, paprika is primarily produced in Spain, Peru, South Africa, Israel, and the United States.

BELIEVE IT…OR NOT

Did you know that, pound for pound, paprika has more vitamin C than citrus fruit? This discovery won, Albert Szent-Györgyi, a Hungarian scientist the Nobel Prize for Research in 1937.

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Cayenne Cinnamon Baby Back Ribs with Maple Glaze Recipe

Servings: 4 Prep Time: 10 minutes Cook Time: 1 hour 10 minutes
Cayenne-Cinnamon-Ribs-Maple-Glaze-Recipe-6733.jpg

Adapted from McCormick

You can use other rib cuts if you wish, I like St. Louis rib cut.

Ingredients:

1/3 cup firmly packed brown sugar
1 tablespoon garlic powder
1 tablespoon paprika
1 teaspoon ground cinnamon
1 teaspoon cayenne powder (or crushed red pepper flakes)
1 teaspoon sea salt (or 1/2 teaspoon table salt)
3 pounds pork baby back ribs
1/4 cup maple syrup

Directions:

1. Preheat oven to 375F (or prepare your grill). Remove the tough membrane from the underside of the ribs.

2. In a small bowl, mix together the brown sugar, garlic powder, paprika, ground cinnamon, cayenne and salt.. Place ribs on a double layer of tin foil (large enough to wrap around ribs) and season the ribs on both sides with the rub. Fold over foil and completely cover ribs. Place ribs on baking sheet or roasting pan.

3. Bake 1 hour or until meat starts to pull away from bones.

4. Turn broiler on to high and move rack to upper-mid position. Carefully open foil. Brush ribs with maple syrup. Broil ribs 3-4 minutes until browned. Take care not to burn the ribs!

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Fall off the Bone Baby Back Ribs with Sweet Chili Sauce http://steamykitchen.com/11036-baby-back-ribs-recipe-fall-off-bone.html http://steamykitchen.com/11036-baby-back-ribs-recipe-fall-off-bone.html#comments Sun, 29 Aug 2010 14:31:06 +0000 http://steamykitchen.com/?p=11036 There aren’t very many recipes that can boast “2 ingredients” and taste better than fall off the bone baby back ribs smothered in sweet, sticky Thai chili sauce, which by the way, isn’t really all that spicy despite the name. 5-minutes hands-on and two ingredients: ribs and 1/2 cup of the sweet chili sauce. Salt and pepper don’t count, but ...

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There aren’t very many recipes that can boast “2 ingredients” and taste better than fall off the bone baby back ribs smothered in sweet, sticky Thai chili sauce, which by the way, isn’t really all that spicy despite the name.

5-minutes hands-on and two ingredients: ribs and 1/2 cup of the sweet chili sauce. Salt and pepper don’t count, but even if you did count it, it’s still will be the best 4 ingredient-dish you can ever make.

Just a word on the ribs – there are 2 camps of rib-lovers:
a) meat fall off the bone camp
b) I want to gnaw and tear meat off the bone camp

I’m part of the first group, I enjoy tender, juicy, succulent meat that requires very little effort to pry from the bone. If you’re like me, you’ll love this recipe and I bet you’d never order ribs at a restaurant again.

Also, I’ve got a trick for you that will make the ribs even more tender.

How to make baby back ribs fall off the bone

This technique can be used with ANY type of barbeque sauce. If you want, you can also use a dry rub instead of the salt and pepper.

To feed 4 hungry people, start with about 5 pounds of baby back ribs. Actually, you can use the larger St. Louis or country style ribs if you want. Tender baby backs are my thing. The amount of ribs really doesn’t matter – throw in another rack if you’ve got more people.

Turn the rib over to the underside — see that layer of white membrane covering the ribs? You’ll want to remove that – it’s tough and stringy.

Take a butter knife, wedge it just underneath the membrane to loosen.

Pull the membrane up and off the bone.

Once you’ve got a section off, use your fingers to remove the rest – just peel it off.

See how thick and tough that membrane is? Removing this will make your ribs infinitely better. Sometimes this membrane is really thick (like mine) and sometimes it’s really thin and a little more difficult to remove. Try to get as much as you can.

Place all the ribs in a roasting pan, it doesn’t matter if they overlap. Season with salt on both sides.

Pepper on both sides.

If they overlap, I like to layer them like this.

Cover with double-thickness of tin foil. Bake at 275F for 4 hours or so.

After 4-ish hours, they’ll look like this:

Use a spatula to move them to a baking sheet.

Here’s sweet chili sauce. Mae Ploy is my favorite brand. Really, you can use any type of barbeque sauce, thick teriyaki sauce that you want. No need to stick to sweet chili sauce (but please, try it just once!)

Brush on the sweet chili sauce all over the ribs.

Be generous! Brush on a lot.

Now move your oven rack to the top 1/3 of the oven and broil for 5 minutes. Keep a good watch on ’em! Don’t let them burn.

And that’s it! Baby Back Ribs with Sweet Chili Sauce.

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Baby Back Ribs Fall off the Bone Recipe

Servings: 4-6 Prep Time: 5 Cook Time: 4 hours
baby-back-ribs-sweet-chili-sauce-4025.jpg

You can use the larger St. Louis or country style ribs. If you'd like to use a dry rub, just it in place of salt and pepper. My kids love barbeque sauce, and I'll use this same technique and slather on bbq sauce instead of the sweet chili sauce.

Ingredients:

5 pounds baby back ribs
salt & pepper
1/2 cup Thai sweet chili sauce

Directions:

1. Preheat oven to 275F. On the underside of the rib, remove the thin membrane and discard. Season both sides with salt and pepper.

2. Place the ribs in a roasting pan, cover with double thickness of tin foil.

3. Roast for 4 hours or so. Discard foil. Use a wide, flat spatula to carefully lift the ribs onto a baking sheet. Spread the sweet chili sauce generously over the ribs.

4. Place oven rack near the top of the oven. Turn broiler on and broil the ribs for 3-5 minutes, or until the sweet chili sauce begins to caramelize. Make sure you don't burn the sauce, so keep a close eye on the ribs.

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Dr. BBQ’s Famous Baby Back Ribs http://steamykitchen.com/4034-dr-bbqs-baby-back-ribs.html http://steamykitchen.com/4034-dr-bbqs-baby-back-ribs.html#comments Sat, 13 Jun 2009 22:56:58 +0000 http://steamykitchen.com/?p=4034 [imagebrowser id=17] Lots of photos above in the slideshow – we’ll show you how to fold the tin foil to encase the ribs so that the apple juice/honey doesn’t spill out. You think that a food enthusiast like me and a beef aficionado like my husband would have already dived deep into the black, charred world of charcoal. But no, ...

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Lots of photos above in the slideshow – we’ll show you how to fold the tin foil to encase the ribs so that the apple juice/honey doesn’t spill out.

You think that a food enthusiast like me and a beef aficionado like my husband would have already dived deep into the black, charred world of charcoal.

But no, I must confess that, until this weekend, we’ve been tethered to an ugly white liquid propane gas tank I’m always scared will explode on the car ride home. So I make my husband drive 20 mph and avoid speed bumps and curbs. Which makes our drive to the market to refill the tank just about as boring and uneventful as the third time ’round It’s a Small World at the Magic Kingdom.

I had never been interested in charcoal because anything that contributes to or directly causes my pile of laundry to increase is a no-no in my home. Just looking at an open bag causes my skin to break out in housewifery hives.

Recently, my good friend, Ray Lampe, aka Dr. BBQ, came over with a nice little present for me: a Big Green Egg. He also lugged in a bag of charcoal and some hickory, but I didn’t whine about the black glitter on the carpets. Nor did I obsessively dab at my husband’s shirt with the bleach pen. When you’ve got Dr. BBQ in your home, you just let him do his thing.

Ray taught us the basics of barbecuing and how to use the Big Green Egg, which looks more like a bomb shelter than a grill. The smoked salmon came out silky with the perfect hint of hickory (though Ray says for salmon, cherry or alder wood chips are best). When it came time to grill our steaks, the flames shot straight up. Oops, that was my fault. I’m used to lubing the steaks with cooking oil to coax some flame action from our regular lame-o grill.

Ray left the Egg for us, and we’ve put it to use every night since. I’m considering spray-painting the darn thing hot pink in case he comes back to get it. I really can’t see that man rolling a Big Pink Egg to championship barbecue competitions.

drbbq <– THIS IS DR. BBQ. He knows his shit. Ray has authored these books:

dr-bbq-road-tripdr-bbq-all-year-long
dr-bbq-big-time-cookbooknfl

and Ray is the reason I’m 1 degree away from Justin Timberlake (Ray is the executive chef of Southern Hospitality, Timberlake’s restaurant)

big-green-egg <– THIS IS THE BIG GREEN EGG. It’s ugly. I love it.

Dr. BBQ’s Famous Baby Back Ribs Recipe

Featuring the Big Green Egg

3 slabs baby back ribs, membrane on back of ribs removed
2 cups honey
1 1/2 cups apple juice
2 cups of Dr. BBQ’s Sweet and Sticky Glaze (see below)
Dr. BBQ’s rub (see below)

Prepare your cooker for indirect grilling at 275 degrees Fahrenheit, using cherry and hickory wood for flavor. Season the ribs with the rub. Put the ribs into the smoker, meaty site up for two hours. Flip the ribs and cook another hour. Remove the ribs to a platter.

Take a double-thick piece of heavy-duty aluminum foil (big enough to wrap a slab of ribs), and slather about 1/3 cup of honey on each sheet, spreading it where the ribs will lie. Place the ribs meaty side down and add more honey on top of the slab. Now crimp the edges of the foil and pour 1/2 cup of apple juice in the bottom. Do this for all three slabs. Loosely close the packets around the ribs and lay them back in the cooker.

Cook another 90 minutes. Carefully unwrap the packets and take out the ribs. Place the ribs back on the cooker, raising the temperature to 350 degrees. Brush with the glaze or barbecue sauce and flip several times for another 20 minutes.

Dr. BBQ’s rub (combine)
1/4 cup salt
1/2 cup sugar
2 tablespoons brown sugar
1 1/2 teaspoons granulated garlic
1 1/2 teaspoons granulated onion
1 tablespoon paprika
1 tablespoon chili powder
1 tablespoon cayenne pepper
1 tablespoon freshly ground black pepper
1 1/2 teaspoons dried thyme
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground nutmeg

Dr. BBQ’s Sweet and Sticky Glaze
This is what Dr. BBQ always uses to finish his ribs and chicken at BBQ cookoffs around the country.

1 cup ketchup
1/2 cup dark molasses
1/4 cup white vinegar
1/2 teaspoon chili powder
1/2 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon allspice
1/4 teaspoon cinnamon
1/4 teaspoon mace
1/4 teaspoon freshly ground black pepper
1/8 teaspoon Liquid Smoke (Optional)
1/2 cup honey
1 tablespoon hot sauce of choice

Combine all ingredients in a saucepan, stir well, and simmer for 15 minutes to reduce and thicken

Dr. BBQ Cookbook Giveaway

dr-bbq-big-time-cookbook

I’m giving away a signed copy of one of Dr. BBQ’s Big Time Barbeque Cookbook. Just comment below and tell Dr. BBQ: GAS OR CHARCOAL? (and why!?) until June 21st to enter. This book can be yours and lovingly signed by the man himself.

My email subscribers get a bonus entry (just enter twice – just type in “I’m an email subscriber” in your bonus entry). Want to be an email subscriber? There’s a signup form on the right in the sidebar.

CONTEST OVER!

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Sweet and Sour Spare Ribs http://steamykitchen.com/3453-sweet-and-sour-spare-ribs.html http://steamykitchen.com/3453-sweet-and-sour-spare-ribs.html#comments Mon, 11 May 2009 03:08:32 +0000 http://steamykitchen.com/blog/?p=3453 [imagebrowser id=12] This Sweet and Sour Spare Ribs dish is a mouth-watering appetizer and goes-great-with-cold-beer type of dish from China. Normally, the ribs are deep fried, but I wanted to cook a version that didn’t require me to waste 3 cups of cooking oil. If you do want to deep fry the ribs, Curiously Ravenous has a recipe from Ye ...

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This Sweet and Sour Spare Ribs dish is a mouth-watering appetizer and goes-great-with-cold-beer type of dish from China. Normally, the ribs are deep fried, but I wanted to cook a version that didn’t require me to waste 3 cups of cooking oil. If you do want to deep fry the ribs, Curiously Ravenous has a recipe from Ye Ye (Grandfather).

And I found the perfect recipe in fushia dunlop revolutionary-chinese-cookbookFushia Dunlop’s Revolutionary Chinese Cookbook: Recipes from Hunan Province. When I first heard about Fushia Dunlop and how authentic and thorough her recipes were, I immediately bought this book and the fushia-dunlop-land-of-plentyLand of Plenty: A Treasury of Authentic Sichuan Cooking. If you’re a fan of Chinese cooking, I definitely recommend both books. Ms. Dunlop has another book out which is a memior, but I haven’t had a chance to read it yet.

About Dark Soy Sauce

dark-soy-sauceDark Soy Sauce is not regular soy sauce. it’s labeled Thick or Dark Soy Sauce and it’s more intense, sweeter and less salty than regular soy sauce as it contain molasses. Dark Soy Sauce is used in many Chinese braised dishes.

About Chinese Black Vinegar

black-vinegarChinese Black Vinegar is an essential ingredient that adds the “sour” to the Sweet and Sour Spare Ribs recipe. The best black vinegar is from the Chinkiang Province of China. My family loves to dribble the tiniest spoonful into my Mom’s Famous Crispy Egg Rolls (take a bite from one end of the egg roll, spoon a few drops inside.) You can substitute with balsamic vinegar.

About the ribs

I used baby back ribs, but any type of pork ribs are fine. The ribs are normally cut into 2-inch pieces, and it’s something that you’d much rather have a butcher do for you in their fancy machines than try to whack them with your chef’s knife. The smaller ribs are easier to cook and absorb the sauce. But if you only have the 3 to 4-inch baby back ribs – you can feel free to leave them uncut.

I cut about half of my ribs – each rib took like 3 big whacks. Finally, I was like “this is stupid. why am I risking my very expensive Shun Chef’s knives whackin’ bones?”

1) I couldn’t find my heavy duty Chinese cleaver
2) Huzb’s hack saw was all rusty
3) I think y’all would understand why there are several ribs in the pic that are abnormally long.

So I quit whackin’.

Sweet and Sour Spare Ribs Recipe (tang cu pai gu)

Adapted from fushia dunlop revolutionary-chinese-cookbookFushia Dunlop’s Revolutionary Chinese Cookbook: Recipes from Hunan Province

serves 4

1 ½ pounds meaty spare ribs, cut into bite-size sections (baby back ribs preferred)
2-inch section of ginger, sliced into 1/2-inch “coins” and smashed
6 green onions, cut into 2-inch sections
1 tablespoon Chinese rice wine
generous pinch of salt
2 tablespoons high heat cooking oil
2 tablespoon dark soy sauce
4 tablespoons white sugar
1 ½ tablespoon Chinese black vinegar
1 teaspoon sesame oil

1. Place the ribs in a saucepan of water and bring to a boil over high heat. Skim the water, then add half of the ginger, half of the green onions, the Chinese rice wine and salt. Turn the heat to low and simmer for 15 minutes until the meat is cooked and tender. Continue skimming the pot. Strain and set aside, reserving the cooking liquid.

2. Heat a wok or large saute pan over high heat until very hot. Pour in the cooking oil and add the remaining ginger slices and green onions. Stir fry until fragrant, about 30 seconds. Add in the strained spare ribs and stir fry for 2 minutes in the fragrant oil.

3. Add 1 cup of the cooking liquid, the dark soy sauce and sugar. Simmer over a medium flame, spooning the liquid over the ribs, until the sauce has reduced to a heavy, syrupy consistency.

4. Add the vinegar and cook for another 1-2 minutes, until the flavors have fused. Off the heat, stir in the sesame oil.

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Baby Back Ribs with Orange-Ginger Glaze http://steamykitchen.com/66-baby-back-ribs-with-asian-orange-ginger-glaze.html http://steamykitchen.com/66-baby-back-ribs-with-asian-orange-ginger-glaze.html#comments Fri, 06 Apr 2007 11:08:07 +0000 http://s198136598.onlinehome.us/blog/2007/04/06/baby-back-ribs-with-asian-orange-ginger-glaze/ YUM! These are finger-lickin good baby back ribs - the meat is so tender that it falls off the bone as you lift them out of the pan. The sauce is sticky, sweet, tangy, with a little hit of chili - the Asian version of BBQ sauce. The secret to cooking the very best ribs is "low and slow." Its so incredibly easy too - this recipe is practically ...

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Baby Back Ribs

YUM! These are finger-lickin’ good baby back ribs – the meat is so tender that it falls off the bone as you lift them out of the pan. The sauce is sticky, sweet, tangy, with a little hit of chili – the Asian version of BBQ sauce. The secret to cooking the very best ribs is “low and slow.” Its so incredibly easy too – this recipe is practically fool-proof. You just have to try this out.

The only drawback is that the ribs cook for 3 hours, so you’ll have to plan accordingly. But once the ribs are in the oven, they stay there and you don’t have to fuss with them at all.

I’ve never made ribs any other way since. My recipe includes a sticky Asian BBQ sauce – however, I’ve also made these ribs with my husband’s favorite store-bought BBQ sauce “KC Masterpiece.” Either way, I know you’ll love these ribs…and I know you’ll never ever order ribs from a restaurant again because yours is going to taste so much better. If there was only one recipe that I had to choose as a “must try” – this is it!

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Baby Back Ribs with Orange-Ginger Glaze

Servings: 4 or more Prep Time: 10 minutes Cook Time: 3.5 hours
baby-back-ribs-with-asian-orange-ginger-glaze

The quantity of ribs you use is up to you - although these ribs are SO delicious that everyone will want seconds! I usually go to my local warehouse store, BJs and purchase the "big momma" pack that includes 3 or 4 whole massive slabs and feeds 8. Plan on 6 ribs or more per person.

*For Gluten-Free - check label. If you can't find gluten-free Hoisin sauce: 1 cup gf soy sauce + 1/4 cup honey- simmer and reduce to half volume until you get a nice, sweet, syrupy sauce. It won't taste BBQ'-ey, but you'll still get a great Asian flavor!

Ingredients:

Baby Back Ribs (see headnote for quantity)Asian Orange-Ginger Glaze:1 tsp grated ginger (use a microplane rasp grater)
1 T minced garlic
1/4 cup minced red onion
3/4 cup hoisin sauce*
1 large orange, peel zested with rasp grater & juiced (you should have 1/4 c of juice and about 2 T zest)
1 T mirin
1 T sambal (asian hot chili/garlic paste)
2 T yuzu sauce (you can substitute with lemon juice)

Directions:

1. Preheat oven to 300. Pat the ribs dry and season both sides liberally with garlic salt and pepper. Place the ribs in a large roasting pan, overlapping is ok. Cover tightly with aluminum foil and place in oven. Roast 3 hours, up to 6 hours. If you are feeding less than 4 people, then check the ribs after 3 hours, they should be done.

2. To make the glaze: Heat a small saucepan over medium heat. Add 2 T canola oil, and when hot, add the red onion. Cook until the onion is soft, about 2-3 minutes. Add the garlic and the ginger. Cook another minute. Add the remaining ingredients, except for the yuzu sauce. Lower the heat to low and cook down the sauce until it thickens and reduces about 6-8 minutes. The sauce should be sticky and thick. Remove from heat and add the yuzu sauce (or lemon juice). You can also add more freshly grated ginger if you like for the extra kick.

3. The ribs are done when they fall off the bone. Trust me, you'll know. Try picking up a rib and see how the meat just falls off. Place the ribs in a single layer - you may have to use a baking sheet. Brush the Asian Orange-Ginger Glaze on the tops of the ribs. Broil on high until the sauce bubbles and carmelizes, about 3-5 minutes. Keep a watch on the ribs - don't burn them! Instead of the Glaze, you could just use your favorite BBQ sauce - the results will be outstanding.

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