Chef Time!

Chef Time!

Sunday, May 27, 2012

Amazing Baby Backs

These ribs were amazing! The braising made them fall off the bone tender. The sauce was the perfect balance of sweet & salty & wonderfully lick your fingers sticky.

chinese braised ribs

Chinese Braised Pork Ribs
1 rack baby back ribs, about 2 - 2 ½ lb.
2 tbsp. canola oil
½ c. soy sauce
1 c. sweetened rice wine
¼ c. hoisin sauce
¼ tsp. red pepper flakes
2 cloves garlic, minced
1 tbsp. fresh ginger, peeled & minced
2 tbsp. honey
Cut the rack of ribs into separate ribs. Heat the oil over medium-high heat in a dutch oven. Add the ribs & brown on all sides, about 5 minutes.
Add the remaining ingredients & bring to a boil. Cover, reduce heat & simmer for 45 minutes, stirring from time to time.
Remove lid & let boil gently until the sauce is thickened & coating the ribs, 15 - 20 minutes.
I served my ribs with rice & a side of baby bok choy sautéed in a little sesame oil.

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