Chinese Restaurant BBQ Ribs

Name: Chinese Restaurant BBQ Ribs
Yield: makes 2 to 3 servings
Ingredients: 1 rack baby back pork ribs (2 to 3 pounds), membrane removed (see page 64); 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 sesame seeds, toasted (see Note)

January 24, 2012

Chinese ribs were oven ribs long before oven ribs were cool, as of course we all agree they now are. They’ve never had to suffer the embarrassment of being dragged off the patio and into the kitchen. Their only taste of the outdoors is with the delivery guy. Cooked right in the sauce, uncovered on a baking sheet instead of wrapped in foil, the rib meat has a nice chewy bite. Chinese chili sauce brings home the flavor. You can find some in the international section of a well-stocked supermarket. The bright red-orange sauce is thick and sweet like ketchup, and hot like pepper sauce (but not as vinegary). Substitute ketchup if you like less heat. Double or triple the recipe whenever possible.

Recipe notes

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