The meat is so tender that it falls off the bone. The sauce is sticky, sweet, tangy, with a little hit of chili -- the Asian version of BBQ sauce. The only drawback is that the ribs cook for 4-6 hours.
ingredients
3 2-lb. slabs baby back ribs
garlic salt and black pepper
Asian Orange-Ginger Glaze
2 tablespoons canola oil
1/4 cup minced red onion
1 teaspoon finely grated ginger
1 tablespoon minced garlic
3/4 cup hoisin sauce
1 large orange, zested and juiced (you should have 1/4 cup of juice and about 2 tablespoons zest)
1 tablespoon mirin
1 tablespoon sambal
2 tablespoons yuzu sauce (you can substitute with lemon juice)
timer
prep: 20 minutes
total: 6 hours 20 minutes
tools
large roasting pan
aluminum foil
small saucepan
whisk
baking sheets
instructions
1. Preheat oven to 250F.
2. Pat the ribs dry and season both sides liberally with garlic salt and pepper. Place the ribs in a large roasting pan (overlapping is okay). Cover tightly with aluminum foil and place in oven. Roast 4-6 hours. (If you are cutting the recipe in half, then check the ribs after 4 hours, they should be done.)
3. To make the glaze: Heat a small saucepan over medium heat. Add 2 tablespoons canola oil, and when hot, add the red onion. Cook until the onion is soft, 2-3 minutes. Add the garlic and ginger. Cook another minute. Add the remaining ingredients, except for the yuzu sauce.
4. Lower the heat to low and cook down the sauce until it thickens, 6-8 minutes. The sauce should be sticky and thick. Remove from heat and add the yuzu sauce (or lemon juice). (You can also add more freshly grated ginger for an extra kick.)
5. The ribs are done when they fall off the bone. Trust me, you'll know. Try picking up a rib and see how the meat just falls off. Place the ribs in a single layer -- you may have to use a baking sheet -- and brush the glaze on the tops of the ribs. Broil on high until the sauce bubbles and carmelizes, about 3-5 minutes. (Keep a watch on the ribs - don't burn them!)