So imagine my delight when I find that baby back ribs are buy 1 get 1 free at the grocery store! And the weather is getting warmer. I honestly can’t think of a better way to welcome spring quite like ribs on the grill!
I actually toyed with the idea of grilling my ribs, but the thought of fall of the bone, super tender braised ribs seemed so delicious with a bowl of hot rice. And why not make my ribs savory and sticky and delicious in the process!
I original found this recipe in the NY Times, but I’ve adapted it a little bit to work better for me. The marinade is quite amazing, and I can see myself using it on pork chops and tenderloin. Just be prepared, as you’re cooking the ribs, your house will be filled with the most aromatic smell and it will make you hungry!
Serving Size – 4 to 6
Cook Time – 1 hour 45 minutes
- 2 medium shallots, finely chopped
- 2 tablespoons finely chopped lemongrass stalks
- 2 tablespoons soy sauce
- 1 tablespoon good quality fish sauce (I used Red Boat)
- 1 tablespoon hot chile paste (I used Cholimex)
- 2 teaspoons kosher salt
- 2 tablespoons cane sugar
- 2 teaspoons Chinese five-spice powder
- 1 tablespoon finely minced garlic
- 2 tablespoons grated ginger
1 rack of baby back ribs
In a small bowl, combine all the marinade ingredients and mix well.
Pat the ribs dry and place in a large roasting pan. Rub the marinade all over both sides of the ribs to coat well. Wrap the pan well with foil and let the ribs sit in the refrigerator for 2-4 hours.
Preheat the oven to 450 degrees. While the oven is preheating, take the ribs out of the fridge, and let it come to room temperature, still covered.
Place the covered pan in the oven, middle rack and cook for 30 minutes.
Reduce the temperature to 350 degrees, and cook for another 60 minutes.
Remove the cover and cook for 15 minutes to brown the ribs.
Remove the ribs from the pan and let it rest for about 5 minutes before slicing. Enjoy with some fresh herbs and a bowl of rice.