Asian Baby Back Ribs
These ribs are delicious served hot or at room temperature. For juicy, tender ribs, poach them before placing on the grill to barbeque. Poaching before grilling also reduces the fatty content.
2 Racks of Baby Back Ribs
4 Tablespoons Chopped Ginger
10 Chopped Garlic Cloves
7 Cups Water
½ Teaspoon Five Spice Powder
10 Ounces Hoisin Sauce
5 Tablespoons Soy Sauce
3 Tablespoons Peeled & Chopped Ginger
5 Diced Garlic Cloves
4 Tablespoons Roasted Sesame Oil
¼ Teaspoons Hot Chile Sesame Oil
3 Tablespoons Dry Mustard
4 Tablespoons Dry Sherry
1 Teaspoon Five Spice Powder
3 Tablespoons Honey
To poach your ribs, use a pan that will fit ribs and your stovetop. Use two pans if you need to. Place ribs fatty side down, cover with poaching liquid mixture and bring to a boil. Reduce to a simmer and cook for 15 minutes. Do NOT poach at a higher heat or the ribs will come out tough. Cool the ribs in the poaching liquid for 30 minutes and then discard the liquid and other ingredients. While the ribs are cooling prepare the marinade.
In a large bowl, mix hoisin sauces, soy sauce, ginger, garlic, roasted sesame oil, hot chile sesame oil, five spice powder, dry mustard, dry sherry and honey. Combine well. When ribs are cooled, coat them in the sauce and turn to completely cover. In a large sealable plastic bag (or bags) marinate in the refrigerator overnight.
When ready to cook, prepare the grill for indirect cooking over a low heat.
Remove the ribs from the marinade and reserve remaining marinade. Cut rib racks into 4 to 6 rib sections and arrange meaty side up on the grill. Heat marinade to boiling for three minutes and then reserve for basting ribs. Turn, rotate and baste ribs with marinade every 10 minutes for an hour. The ribs are done when they begin to pull away from the bone and bone tips are exposed. Transfer rib racks to a cutting board and cut between bones to separate. Serve any remaining marinade to use as a dipping sauce. Serves 4