Mahogany Glazed Spare Ribs

By Billie Jean
August 22, 2018
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Author Notes: Billie-Jean’s well-edited menu features contemporary American cuisine accented with Asian and Mediterranean flavor. Executive Chef Ny Vongsaly and Robinson have crafted an homage to their storied collaborations over the years, creating a menu utterly unique and perfectly executed. Billie Jean is a masterful study in art and sophistication. The space immediately transports the guest with an atmosphere both chic and sexy, and an energy that is modern and metropolitan. Well-composed dishes with an uncompromising attention to beauty, detail and flavor are expertly served – making for an evening that extends far beyond “just dinner”.
7610 Wydown Blvd. Clayton, Missouri 63105
Billie Jean

Serves: 4
Prep time: 30 min
Cook time: 2 hrs

  • 1 whole rack of baby back ribs
  • 1/2 cup hoisin sauce
  • 1/4 cup honey
  • 1/4 cup dark sweet soy sauce
  • 1/4 cup chili paste
  • 1/4 cup sesame oil
  • 2 tablespoons ginger
  1. Wash and clean the ribs with colder water
  2. Place in a large stock pot and cover with water - You may cut the rack in half if the pot is too small
  3. Bring water to a boil and simmer for 1 1/2 to 2 hours until the meat pulls away from the bone
  4. Strain and cool the ribs
  5. Mix all remaining ingredients in a sauce pan and bring to a boil
  6. Slice ribs into individual portions
  7. Combine the ribs into your sauce pan, toss the ribs to cover with sauce - cook until caramelized (5-7 minutes)
  8. Remove from pan and garnish with fresh scallions

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