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Asian Barbecue Ribs

Sticky, tender, salty-sweet baby back ribs garnished with cilantro and crispy garlic.

Leah Cohen

Photo by Brayden Olson

Ingredients
for the barbecue sauce:
175 grams granulated sugar
45 grams ginger, peeled
29 grams garlic, peeled
75 grams shallot, peeled
50 grams Kikoman low-sodium soy sauce
68 grams fish sauce (squid brand)
168 grams rice vinegar
358 grams hoisin
1 tablespoon five-spice

for the baby back ribs:
2 each baby back rib racks
2 tablespoons kosher salt
1 tablespoon freshly ground black pepper
½ tablespoons five-spice

for finishing the ribs:
¼ cup fresh cilantro leaves
2 tablespoons sliced scallions (green parts only)
1 tablespoon crispy garlic (store-bought or homemade is fine)
Barbecue sauce, for basting the ribs

for the Asian slaw:
4 cups shredded Napa cabbage
15 each mint leaves
2 tablespoons sliced scallions (green parts only)
pinch Thai chili powder
20 each cilantro leaves
½ each lime (juice only)
½ cup dressing (see below)

for the dressing:
½ cup Kewpie mayo
1 1/2 tablespoons fish sauce (Squid Brand)
3 tablespoons rice vinegar
½ teaspoon sugar

Directions

1. In a Robot Coupe or Cuisinart, blend the garlic, ginger, and shallot until it is minced together.

2. In a bowl, whisk together the fish sauce, soy sauce, rice vinegar, and hoisin.

3. In a saucepan, heat up the sugar until it makes a deep caramel. Be careful not to let it burn.

4. Slowly add the liquid mixture. Be careful, because it will bubble up. Once the caramel melts back into the liquid, add the shallot, garlic, ginger mixture, and the five-spice.

5. Cook the sauce on medium-low for approximately 20 minutes. Set aside and allow to cool.

6. Now, prepare the ribs. Preheat oven to 300° F degrees. Season the ribs with salt, pepper, and five-spice.

7. Tightly cover the ribs with aluminum foil. Cook in the oven for 2 ½ to 3 hours, or until fork tender. Let the ribs cool.

8. Marinate the ribs in the barbecue sauce.

9. Make the Asian slaw by mixing all ingredients together. Mix the dressing to incorporate.

10. Grill the ribs while constantly basting with the barbecue. At this point, the ribs are already cooked so you are really re-heating them on the grill and getting that nice, smoky flavour.

11. Garnish with the cilantro, scallions, and crispy garlic. Enjoy.

From Chef's Night Out: Pig & Khao