Even Better Than What I Had in That Chinese Restaurant–WOW!
Note that this recipe has been specifically tailored for the oven, but so long as you get the temperature right, you can use this recipe for the grill, as well. The key is, you want the ribs to be cooked indirectly and not sitting right over a really hot flame; you do want a little char with some rib recipes but not with this one. And the food coloring is, obviously, just to give the ribs their more festive, traditional Asian color, as you see them served in Chinese restaurants; you can leave it out without compromising the juicy flavor at all. (I have read that you can achieve this reddish color naturally, by cooking the ribs over a low charcoal flame, with the ribs on a rack well above the flame, but I have not actually tested this.) Oh, and a big caution: Unless you are really pressed for time, don’t scrimp on the marinating time; letting the marinade work its magic overnight works wonders for the flavor and texture of the ribs.
This dish is traditionally served as an appetizer, but a good helping of these with a nice side of fried rice can make for a really filling meal by itself. My family always liked to mix and match a few dishes together when eating Chinese food, but the exact meal plan is of course yours to tweak as desired. I hope that you enjoy these tender, sweet, and savory ribs as much as I did!
Ingredients
2 racks of baby back ribs, cut into individual bones
1/2 cup hoisin sauce (either Kikkoman or Lee Kum Kee work well)
1/2 cup brandy (or rum or bourbon)
1/4 cup honey (plus a bit extra to use for a glaze, if you are taking that additional step)
1/4 cup soy sauce (I used Kikkoman; use San-J for a more organic option)
2 tablespoons toasted sesame oil
2 tablespoons hot sauce such as Tabasco (or if you want more heat, substitute with an Asian chili sauce)
2 tablespoons powdered ginger (or substitute fresh minced, if desired)
2 tablespoons powdered onion
1 tablespoon powdered garlic (or substitute fresh minced, if desired)
1 tablespoon Chinese five spice
1 teaspoon red food coloring (optional)
sesame seeds, chopped chives, or chopped green onions for garnish (optional)
Directions
(1) Mix the marinade (all of the ingredients other than thoroughly in a bowl, and don’t skip the booze. It helps soften the meat, and if you’re a teetotaler, don’t worry; there won’t be any measurable amount of alcohol in the meat once it is cooked. Yes, I know alcohol can dry out meat, sometimes, but it works very well in this case.
(2) Marinate the meat for AT LEAST 1 hour (preferably overnight) in a metal bowl or zipper bags. Discard the used marinade. Don’t marinate in a plastic bowl if you are using the red food coloring, as the coloring might stain it.
(3) Heat your oven to about 225°F. Put the ribs on a rack over a pan of water and place in the oven; this is to keep drippings from burning and negatively affecting the taste of the meat. (You don’t really want the ribs on a smaller rack inside the pan with the water, because then the underside of the ribs may stay too moist.) Cook for about three hours.
(4) For the glaze (optional): In the last half hour of cooking, about 2 1/2 hours in, paint the ribs with a glaze of honey and then allow them to finish cooking. Garnish with sesame seeds, chopped chives, or chopped green onions.
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Quick tip: You can leave out the red food coloring – it won’t affect the taste.
Thanks to AmazingRibs.com for this easy and delicious Chinese rib recipe.