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Prep time
30 minutes
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Cook time
2 hours
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Serves
4
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”.
https://www.billiejeanstl.com/
7610 Wydown Blvd. Clayton, Missouri 63105 —Billie Jean
Ingredients
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1
whole rack of baby back ribs
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1/2 cup
hoisin sauce
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1/4 cup
honey
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1/4 cup
dark sweet soy sauce
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1/4 cup
chili paste
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1/4 cup
sesame oil
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2 tablespoons
ginger
Directions
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Wash and clean the ribs with colder water
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Place in a large stock pot and cover with water - You may cut the rack in half if the pot is too small
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Bring water to a boil and simmer for 1 1/2 to 2 hours until the meat pulls away from the bone
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Strain and cool the ribs
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Mix all remaining ingredients in a sauce pan and bring to a boil
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Slice ribs into individual portions
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Combine the ribs into your sauce pan, toss the ribs to cover with sauce - cook until caramelized (5-7 minutes)
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Remove from pan and garnish with fresh scallions
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