This Asian rib recipe was my favorite way to prepare baby back ribs until I made the Fall Off the Bones Ribs in the early days of my blog. My oldest was never a fan of ribs, but the new technique of slow cooking before grilling made him a convert. I decided use the new technique with the old glaze to see what the gang thought.
A few years ago, I was allowing this glaze to cool in the pan on the stove top. My nice husband is always cleaning up after me…he likes to eat what I cook and has voluntarily made doing the dishes one of his duties. Well, I came back in the kitchen, ready to strain the glaze and mop the ribs…and my pan was empty. Apparently this glaze looked like dirty water in the pan? I’m not exactly sure what he was thinking, but he had tossed the glaze and washed the pan. That never would have happened if it had been chocolate!
The house smelled incredible as the ribs were slowly cooking. And the family was quite pleased with their dinner. Even Lambeau’s nose was twitching…her seal of approval.
Asian Baby Back Ribs…adapted from Wolfgang Puck and Penzey’s
2 racks of baby back ribs
Freshly ground pepper
1/2 cup plus 2 tablespoons rice wine vinegar
1/2 cup honey
1/4 cup plus 2 tablespoons soy
1/4 cup plus 2 tablespoons mirin
1 scallion, chopped
1/2 teaspoon minced garlic
1/2 teaspoon minced fresh ginger
A scant 1/2 teaspoon red pepper flakes
Preheat oven to 250º.
Cover baking sheet with foil. Season ribs well with salt, pepper and garlic powder. Place ribs on baking sheet and pour beer around perimeter. Cover with another sheet of foil and seal. Place in oven and allow to cook for 6 hours, basting as needed.
Make glaze by combining the rest of the ingredients in a saucepan. Simmer 30-40 minutes, till slightly thick and syrupy. Strain into a clean container and cool.
When ready to finish off the ribs, prepare grill or preheat oven to 450º. Brush glaze on one side and cook till browned, basting if desired. Flip carefully, using two spatulas if necessary and repeat on the other side. Or follow whatever technique you normally use to cook off your ribs.