Tuesday, January 27, 2009

Baby back ribs, Chinese-style

Long and slow is the key to good ribs, so this recipe won’t fit into our usual 30 minute slot. When you’ve got enough time, plan to make these…an hour should be enough time, not counting the time that the ribs marinate. Mix up the marinade the night before, or that morning, and let them soak all day.

Chinese-Style Baby Back Ribs

1/4 c soy sauce
2 T toasted sesame oil
2 T sherry (cooking sherry is fine)
1 T brown sugar
1 T fresh ginger, peeled and minced
2 t red pepper flakes
Black pepper

2 lbs baby back ribs

Hoisin sauce

Whisk soy sauce through pepper together in a small bowl. Place ribs either in a ziploc bag or in a glass dish, and pour on the sauce. Turn to coat and refrigerate for at least a few hours. Grill at medium heat until tender (usually around 45 minutes or so). Serve with hoisin sauce.

If you can't grill them and need to bake them in the oven instead, just cover a cookie sheet with two layers of foil. Spray with cooking oil, and spread out the ribs. Bake at 225 for about 2-1/2 hours, basting occasionally with spare sauce.

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