July 3, 2009

Honey Ginger Baby Back Ribs



Tired of the same ol’ ribs?

This recipe brings about a wonderful but mellow taste with the sweetness of honey and complex spices including ginger. The finished glaze emerges into a mouth-watering experience and marries beautifully into succulent ribs that are sure to be a winner.

Honey Ginger Baby Back Ribs
Double the recipe if needed. Allow 1 pound per person.

4 pounds baby back pork ribs
3 tablespoons corn oil
2 tablespoons peeled and minced ginger
3 scallions, chopped
3 cloves garlic, minced
1/4 cup rice wine
3 tablespoons apple cider vinegar
1 1/2 teaspoon five-spice powder
4 tablespoons honey
1/3 cup dark soy sauce
Choose the meatiest ribs you can find and cut into sections of 4 or 5 ribs each. Place in a non-reactive pan. 

Mix remaining ingredients and pour over the ribs. Cover and refrigerate for 3 to 4 hours. Turn often if the marinate does not cover the ribs completely.
Remove from the refrigerator 1 hour prior to grilling. 

Fire up the grill to medium heat. Place ribs on the cool side of the grill and cook for half an hour, turn over and reduce heat to low. Use the marinade to coat the ribs every 10 minutes for another hour turning each time. When the bones protrude past the meat, check for doneness. 

Remove ribs from grill and seal in heavy foil. Let the ribs rest for half an hour before serving. 

Note: Can't find rice wine? Believe it or not, gin makes a wonderful substitute.

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