Everyone has a favorite ribs recipe. And there's a few of us with 4 or 5 favorites.
These are my no fuss ribs. The all-in-one brine, marinade, wet rub and sauce comes together quickly and while I'm sure allowing brine/marinade time and grilling over woodsmoke will all add flavor, these ribs are lustfully full of Asian flavors. So as long as you use baby backs you can still cook low and slow in the oven and have ribs in under 4 hours. —David
racks baby back ribs
orange juice concentrate (thawed)
inches of ginger root peeled and cut in a few pieces.
cloves garlic, peeled
coarsely chopped onion
red miso paste
rice wine vinegar
hot pepper paste (I use korean gochujang)
toasted sesame oil
guilin chili sauce
5 spice powder
scallions (white and green part) chopped
toasted sesame seed
toasted and then ground szechuan pepper
Remove the silver skin from back of ribs. Rinse and pat dry. With half of a lemon quickly rub both sides of ribs.
Put orange juice concentrate and hoisin sauce in blender or food processor. Add garlic, ginger and onion and pulse until smooth.
Pour blender into bowl and add the next 8 ingredients (through 5 spice powder)
Taste the sauce by dipping a cracker in. If it's not spicy enough for you add more guilin chili sauce.
with spoon and brush completely coat both sides of ribs.
If cooking on grill ribs should be cooked on indirect heat between 225 and 275.
If cooking in oven use a rack above sheet pan and put some water in pan so dripping sauce won't burn and smoke.
set oven for 225 for 4 hours or 250 for closer to 3 hours (maybe 3 hours and 15 minutes)
about once an hour check ribs and add sauce as needed
after 3 hours cut into rib on end of one rack and check. Ribs will go from chewy to not very chewy to fall off the bone. Stop when they reach your preference. (I prefer chewy)
When ribs are cool enough to handle, cut into individual ribs. Paint the exposed meaty sides (or the whole rib) with more sauce and sprinkle with orange zest, scallions, toasted sesame seeds and szechuan pepper...serve