9 am: 66°FMostly Sunny

11 am: 76°FPartly Sunny

1 pm: 78°FPartly Sunny

3 pm: 80°FRain

More Weather
Most Read Most Commented

Print | E-mail to a friend ENTERTAINMENT

Flavor of Chinese BBQ ribs minus the takeout

January 07, 2009 @ 10:25 PM

The Associated Press

Chinese chili sauce is what gives these restaurant-style ribs their kick. You can find it in the ethnic aisle of most larger grocers. Not a fan of heat? Substitute ketchup.

CHINESE RESTAURANT BBQ RIBS

Start to finish: 1 hour 15 minutes (15 minutes active)

Servings: 2 to 3

1 rack baby back pork ribs (about 2 to 3 pounds), membrane removed

2 teaspoons kosher salt

1/2 cup honey

1/4 cup hot Chinese chili sauce (Sriracha) or ketchup

1/4 cup soy sauce

2 tablespoons rice vinegar

2 garlic cloves, minced

1 tablespoon chopped fresh ginger

1 to 2 tablespoons toasted sesame seeds

Heat the oven to 350 F.

Cut the ribs into sections of 1 to 3 ribs each. Arrange the ribs in a roasting pan or on a large rimmed baking sheet. Sprinkle the ribs with the salt. Set aside.

In a small bowl, whisk together the honey, chili sauce, soy sauce, vinegar, garlic and ginger. Pour or brush the sauce over the ribs, turning them in the sauce until well coated.

Bake the ribs, uncovered, for 1 hour, basting periodically with the pan drippings. The ribs are done when the meat is chewy-tender and starts to pull away from the bone.

To serve, sprinkle the ribs with sesame seeds.

(Recipe from Mindy Merrell and R.B. Quinn's "Cheater BBQ," Broadway Books, 2008)