9 months ago
Somewhere in the neighborhood of 15 years ago, my friend Dina brought these marinated ribs over and we cooked them together, and they were the best damn things. We remember them, but not where she got the recipe. She thinks maybe a magazine - maybe Bon Apetit or Gourmet? I searched everywhere on line and I can't find them. But we remember some things. They were an Asian flavor profile. They were marinated, then cooked on low in the oven then grilled. So - here's my stab at recreation. Honestly, I don't know if they are the same as those legendary ribs from days of yore. But they're pretty good! To make these you need to budget at least 2 hours of marinating time (or all day while you are at work), an hour of baking time and then about 15 minutes of actual grill time.
Serves 1 rack of babyback ribs
- 1 full rack of babyback ribs
- 1/2 cup fresh orange juice
- 2 tablespoons ginger juice (see ** HOW TO MAKE ** in directions)
- 2 tablespoons tamari (or soy sauce)
- 1 tablespoon toasted sesame oil
- 1 tablespoon rice vinegar
- 1/2 cup coca-cola
- 1/2 teaspoon white pepper
- 1/2 teaspoon black pepper
- 2 large cloves garlic
- 1/4 cup minced chives
- 2 tablespoons dark miso paste
- 4 tablespoons sake
- 2 tablespoons honey
- 2 teaspoons crushed red pepper (more f you are a chili head)
- Heavy wide aluminum foil
Prep the ribs - flip them over rib side up. There is a thin membrane there that you want to remove - I like to start at the wide end. Use the tip of a knife to loosen the corner of that membrane, then grab on to it. Peel the membrane back while you use your thumb or fingers of the other hand to loosen and get it away from the ribs, trying not to tear it. It's not a disaster if you don't get it all, but it is very satisfying when you get it off in one sheet.
HOW TO MAKE the Ginger Juice - grate a fairly large knob of ginger on the coarse side of your grater - how much will depend on your particular ginger, I used a knob slightly smaller than my palm. Now squeeeze the grated ginger over a bowl - I used my lemon squeezer to do this but you can also do it by hand. Ginger juice!!!
Press or mash the garlic. Mix the ingredients OJ through garlic together. Get out a cookie sheet and a big strip of foil - you are going to package the ribs up in this so I really mean a big sheet. Lightly brush it with oil or spray it with no stick. Lay the ribs on there rib side up and fold the foil up a bit so the marinade won't escape. Pour the marinade over and then bundle the whole thing into a foil packet. Put that in the fridge cookie sheet and all for at least 2 hours.
Time has passed. Take the ribs out cookie sheet and all. Heat the oven to 250 and bake them on that sheet for an hour. Remove them and let them rest while you heat the grill to medium / medium high but not blazing. Put the miso and sake in a small pan (or you can do this in the microwave) and get them just warm, then whisk them together. Add the honey and crushed pepper, and the chives. Get the glaze, a brush, and the ribs and head out.
Grill the ribs meat side down first, and brush the up side with glaze. After 7-8 minutes flip them over and grill for another 7-8 minutes, brushing with glaze 2-3 times, until the glaze is caramely and nicely stuck to the ribs. Bring them in, and let them rest for about 10 minutes before you cut them up and devour them.
- 2944 calories
- 191g total fat
- 64g saturated fat
- 739mg cholesterol
- 4254mg sodium
- 78g carbohydrate (4g dietary fiber, 60g sugar)
- 215g protein