Asian-Spiced Baby Back Ribs

Name: Asian-Spiced Baby Back Ribs
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 6
Cuisine: Asian
Ingredients: 1 teaspoon pickling spice; 1 kgs baby back pork ribs; 79 milliliters balsamic vinegar; 6 servings Freshly ground black pepper; 0 teaspoons cayenne pepper; 59 milliliters dry sherry; 1 clove garlic, grated; 2 slices ginger, plus 1 teaspoon grated peeled ginger; 6 servings Kosher salt; 177 milliliters packed light brown sugar; 79 milliliters low-sodium chicken broth; 59 milliliters low-sodium soy sauce; 1 orange; 1 star anise; 2 teaspoons vegetable oil

Asian-Spiced Baby Back Ribs is an Asian main course. Watching your figure? This gluten free and dairy free recipe has 481 calories, 29g of protein, and 25g of fat per serving. This recipe covers 19% of your daily requirements of vitamins and minerals. This recipe serves 6. If you have brown sugar, cayenne pepper, sherry, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 3 hours.

Instructions

Remove 3 wide strips zest from the orange with a vegetable peeler. Squeeze 3 tablespoons orange juice and set aside.

Ingredients you will need

Orange Juice

Vegetable

Orange

Equipment you will use

Peeler

Combine 2 strips of the zest, 4 cups water, 1/3 cup salt, 1/2 cup brown sugar, the star anise, pickling spice and ginger slices in a medium saucepan over medium-high heat. Cook, stirring frequently, until the salt and sugar dissolve.

Ingredients you will need

Brown Sugar

Star Anise

Ginger

Sugar

Water

Salt

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Sauce Pan

Remove from the heat and add 4 cups cold water; let cool to room temperature.

Ingredients you will need

Water

Put the ribs meat-side down on a cutting board. Insert a paring knife between the membrane and the bones on one end, then loosen the membrane with your fingers and gently pull it off.

Ingredients you will need

Meat

Ribs

Equipment you will use

Cutting Board

Knife

Put the ribs in a roasting pan and pour the brine on top. Cover and refrigerate overnight.

Ingredients you will need

Brine

Ribs

Equipment you will use

Roasting Pan

Heat the vegetable oil in a small saucepan over medium heat.

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Vegetable Oil

Equipment you will use

Sauce Pan

Add the garlic and grated ginger; cook 1 minute.

Ingredients you will need

Garlic

Ginger

Add the sherry, bring to a boil and cook until slightly reduced, 1 to 2 minutes. Stir in the remaining 1/4 cup brown sugar, the 3 tablespoons orange juice, the remaining 1 strip orange zest, the chicken broth, vinegar and soy sauce and simmer until reduced to about 1 cup, 8 to 10 minutes.

Ingredients you will need

Chicken Broth

Orange Juice

Brown Sugar

Orange Zest

Soy Sauce

Vinegar

Sherry

Remove from the heat and let cool. Set aside 1/4 cup sauce for serving; use the rest for brushing. (The sauce can be made up to 1 day in advance.)

Ingredients you will need

Sauce

Prepare a grill for indirect heat: For gas, preheat to medium high, then turn off half of the burners and turn the other burners to medium low. For charcoal, once the coals ash over, push them to one side.

Equipment you will use

Grill

Remove the ribs from the brine and pat dry.

Ingredients you will need

Brine

Ribs

Mix 1 1/2 teaspoons black pepper and the cayenne in a bowl and rub on the ribs. Put bone-side down on the cooler part of the grill; cover and cook 1 hour.

Ingredients you will need

Black Pepper

Ground Cayenne Pepper

Bone

Ribs

Dry Seasoning Rub

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Grill

Bowl

Brush with 1/2 cup of the sauce; cover and cook 1 more hour, brushing with more sauce during the last 10 minutes.

Ingredients you will need

Sauce

Transfer to a cutting board and slice into ribs.

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Ribs

Equipment you will use

Cutting Board

Serve with the reserved sauce.

Ingredients you will need

Sauce

Photograph by Con Poulos

Equipment

Ingredients

Servings:

1teaspoon

pickling spice 1kgs

baby back pork ribs 79milliliters

balsamic vinegar 6servings

Freshly ground black pepper 0teaspoons

cayenne pepper 59milliliters

dry sherry 1clove

garlic, grated 2slices

ginger, plus 1 teaspoon grated peeled ginger 6servings

Kosher salt 177milliliters

packed light brown sugar 79milliliters

low-sodium chicken broth 59milliliters

low-sodium soy sauce 1

orange 1

star anise 2teaspoons

vegetable oil

Recommended wine: Pinot Noir, Shiraz, Zinfandel

Pinot Noir, Shiraz, and Zinfandel are my top picks for Baby Back Ribs. Pork ribs and other barbecued porks with sweet-and-spicy sauces work well with these red wines. The Chamonix Reserve Pinot Noir with a 5 out of 5 star rating seems like a good match. It costs about 54 dollars per bottle.

Chamonix Reserve Pinot Noir

The Chamonix Pinot Noir Reserve shows a ruby red color, with notes of cherry, wild red berries, crushed black pepper, cinnamon and violets on the nose. Although firm in structure and intense in flavor, textures are mellow and round, expanding with time to extraordinary opulence and length on the palate. It should reach its prime in about 5-8 years after release.