I Want My Baby Back

No, I am not talking about Chili's restaurant but I am talking about baby back ribs.  And not just any ribs but these come with a tangy, sweet orange-ginger glaze that will tantalize your taste buds.  The Asian flavors will permeate the meat and you can taste it in every bite.  So fire up the grill, slap a slab of these on and getting ready to enjoy this wonderful recipe. 

Baby Back Ribs with Orange-Ginger Glaze

Ingredients

• 2-3 slabs Baby Back Ribs (the quantity is up to you – plan on 6 ribs or more per person)
• garlic salt and pepper
• 2 Tbsp canola oil

Asian Orange-Ginger Glaze

• 1 tsp grated ginger (use a microplane rasp grater)
• 1 Tbsp minced garlic
• 1/4 cup minced red onion
• 3/4 cup hoisin sauce*
• 1 large orange, zested  & juiced (you should have 1/4 cup of juice and about 2 Tbsp zest)
• 1 Tbsp mirin
• 1 Tbsp sambal (asian hot chili/garlic paste)
• 2 Tbsp yuzu sauce (you can substitute with lemon juice)

Directions

1. Preheat oven to 300. Pat the ribs dry and season both sides liberally with garlic salt and pepper. Place the ribs in a large roasting pan, overlapping is OK. Cover tightly with aluminum foil and place in oven.
2. Roast 3 hours, up to 6 hours. If you are feeding less than 4 people, then check the ribs after 3 hours, they should be done.
3. To make the glaze: Heat a small saucepan over medium heat.
4. Add 2 Tbsp canola oil, and when hot, add the red onion. Cook until the onion is soft, about 2-3 minutes.
5. Add the garlic and the ginger. Cook another minute. Add the remaining ingredients, except for the yuzu sauce.
6. Lower the heat to low and cook down the sauce until it thickens and reduces about 6-8 minutes. The sauce should be sticky and thick.
7. Remove from heat and add the yuzu sauce (or lemon juice). You can also add more freshly grated ginger if you like for the extra kick.
8. The ribs are done when they fall off the bone. Trust me, you’ll know. Try picking up a rib and see how the meat just falls off. 
9. Place the ribs in a single layer  (you may have to use a baking sheet) and brush the Asian Orange-Ginger Glaze on the tops of the ribs.
10. Broil on high until the sauce bubbles and carmelizes, about 3-5 minutes. Keep a watch on the ribs – don’t burn them!
11. Instead of the Glaze, you could just use your favorite BBQ sauce – the results will be outstanding.