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Ethnic Dishes - Asian
Hawaiian Baby Back Ribs
1 1/4 cups light brown sugar
1 cup soy sauce
1 TBS Asian sesame oil
1/4 tsp. crushed red chile flakes
4 cloves garlic, finely chopped
one 2" piece peeled fresh ginger, finely chopped
3 lbs. pork baby back ribs
3 scallions, thinly sliced
Whisk together brown sugar, soy sauce, sesame oil, chile flakes, garlic, ginger, and 1?4 cup water in a large bowl. Add the ribs and toss to coat. Cover bowl with plastic wrap and let marinate for at least 1 hour at room temperature, or refrigerate overnight, turning occasionally to coat.
Heat oven to 450°. Remove ribs from marinade and arrange, curved side up, on a rack set over a rimmed foil-lined baking sheet. Roast for 20 minutes.
Meanwhile, heat the marinade in a 2-qt. saucepan over medium-high heat and simmer, stirring occasionally, until thick and syrupy, about 20 minutes.
Using tongs, flip ribs and cook, basting frequently with the reduced marinade, until the ribs are browned, glazed, and tender, 15–20 minutes. Transfer ribs to a platter and garnish with scallions.
SERVES 4 – 6
Adapted from Saveur Issue #118
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