Baby Back Ribs with Ginger-Soy Glaze

Post date: Feb 22, 2010 4:07:24 AM

(Adapted from Bauer, The Secrets of Success Cookbook: Signature Recipes and Insider Tips from San Francisco’s Best Restaurants, pp. 140-1.)

Serves 4 (x 4)

(8 racks/14 lbs.) 2 racks pork baby back ribs (about 3.5 lbs total)

(3/4 C.) 3 T. five-spice powder or homemade mix (see below)

Mushroom soy sauce or dark soy sauce

(1 cup) ¼ C. fresh orange juice

(1 cup) ¼ C. rice wine vinegar

Rub the ribs with five-spice mix and brush lightly with mushroom/dark soy sauce. Place the ribs on a rack over boiling water in a large pot. Cover and steam for 40 minutes, brushing occasionally with additional soy sauce. Preheat oven to 350°F. Transfer ribs to a baking dish and pour on the orange juice and vinegar. Cover with foil and bake until the ribs are tender, about 35 minutes. Prepare a grill for medium-high heat (or preheat the broiler). Grill or broil the ribs until lightly charred, about 5-7 minutes. Cut between each rib and toss with Ginger-Soy Glaze.

Five-Spice Mix

1 cinnamon stick (about 3 inches long)

4 pieces start anise

1 t. whole clovers

1 T. fennel seeds

1 T. whole black peppercorns

Dry toast all the ingredients in a sauté pan over medium-high heat until fragrant, about 2 minutes. Let cool slightly. Grind in a spice grinder to a medium-fine consitency.

Ginger-Soy Glaze

(4 C.) 1 C. dark corn syrup

(2 C.) ½ C. honey

(1 C.) ¼ C. sugar

(1 C.) ¼ C. fresh lemon juice

(1 C.) ¼ C. soy sauce

(1/2 C.) 2 T. mushroom soy sauce or dark soy sauce

(1 C.) ¼ C. ginger, julienned

(4 ) 1 red bell pepper, julienned

Combine the corn syrup, honey, sugar, lemon juice, soy sauce, and mushroom soy sauce in a medium pot over medium-high heat. Bring to a boil, stirring until the suagr dissolves. Reduce the heat. Simmer to reduce to a thick glaze, about 15 minutes. Remove from heat and stir in the ginger and red bell pepper. Cool. Toss with grilled ribs.