There’s something about the flavor of grilled meat that makes our primal instincts kick in. Fire and meat equals wonderful flavors. Baby back pork ribs coated with a Chinese-inspired barbecue sauce, is one of the great dishes of summer. Best served with plenty of napkins. Use your favorite BBQ sauce to simplify the recipe and make it faster.
Hoisin Barbecue Sauce (or use your favorite bottled)
1cupHoisin sauce: homemade or bottledfor homemade Hoisin see my recipe
¾cuporange juicefresh squeezed
2largegarlic clovesfinely chopped
2-3teaspoonsginger puree or finely zested fresh ginger
1 ½teaspoonsespresso powder
½cupbourbon, whiskey, dark rum, or cognacOPTIONAL
⅓cupketchup
1teaspoonsmoked paprika
½teaspoonsmoked black pepperor regular black pepper
Instructions
Prep the Ribs
Remove baby back ribs from the refrigerator about 45 minute ahead of baking time come to room temperature (really just getting the chill off). If not already done, remove the silverskin (tendon) from the underside of the rib rack. Lift an edge of the silverskin with a table knife, then pull the piece with a piece of paper towel. It will come off either in 1 long piece or a few pieces. Pre–heat oven to 350 degrees.
On a half-sheet (13” x 18”) size rimmed baking sheet, place a large piece of heavy duty foil. Place rib racks in a single layer. Two racks will fit on one half sheet baking pan. Sprinkle ribs liberally with salt, garlic, and pepper. Top ribs with the onion slices, lemon and orange slices. Squeeze any extra orange pieces over the ribs. With more heavy-duty foil, enclose the ribs in a foil packet.
Place the ribs in a 350 degree oven for 50-60 minutes. When ribs are done, open the foil packet carefully, releasing the steam away from you. Drain the juices into a container and reserve if needed to thin sauce. If not, discard.
Make the Hoisin Barbecue Sauce (or skip and use bottled)
While the ribs are baking, make the sauce or use your favorite bottled barbecue sauce. Combine Hoisin, orange juice, garlic, ginger, espresso, spirits, ketchup and spices in a small saucepan. Simmer on low heat until combined and a bit reduced, about 10 minutes. Set aside.
To Finish the Ribs
Brush ribs with sauce on the top side (rounded side). Place ribs on a hot grill turned down to low and allow to cook for 20-25 minutes, turning occasionally with brushing with additional sauce until the ribs are thickly coated with caramelized sauce. Remove ribs from the grill, slice between the bones, serve with extra sauce on the side. For easier slicing, turn the ribs over and slice from the under side where you can see the ribs.
Notes
Note on Hoisin Sauce – it’s worth seeking out an organic brand of Hoisin Sauce, like from Whole Foods and their 365 brand. The standard stuff in the Asian aisle has caramel coloring as well as food dye red 40, along with other unhealthy additives. For homemade, here is the link to my recipe. No grill? Finish the ribs in the oven, coating them with sauce until nicely caramelized. Nutrition note: As I do not know what sauce you will use, this nutrition analysis is for the ribs only.