Asian-style baby back ribs2014-06-30
- Servings : 4-6
- Prep Time : 15m
- Cook Time : 3:45 h
- Ready In : 4:0 h
From crockpot to grill or oven
These succulent baby back ribs could not be easier to make. They slow cook in a crock pot for three hours, then you glaze them and finish them up in the oven or on the grill. You can slow cook the ribs and make the glaze a day in advance. The active preparation and cooking time is about 30 minutes.
I plan about 1 pound of ribs per person. This sounds like a ridiculous amount of ribs, but most of the ribs are bone and not edible. These ribs are lips-smacking, finger-licking good, so if you are fortunate enough to have leftovers, they will not go to waste. Someone will be more than happy to eat them the next day.
The amount of ribs you make using this method is limited by the size of your crockpot. I use a 6-quart Cuisinart slow-cooker, which comfortably fits up to 7 pounds of ribs. Alternatively, you could slow cook the ribs in a 225 degree oven if you don’t have a crock pot or you are cooking a lot of ribs.
The happy sauce
These are happy ribs. Any recipe with a quarter cup of bourbon in the sauce is by definition happy. Most of the alcohol burns off, but the spicy, woodsy bourbon flavor enhances the sauce. When making the glaze watch the pan closely as it can boil over very easily.
Garnish with toasted sesame seeds and green onion curls
I learned how to make green onion curls from Jaden at Steamy Kitchen. It is a great garnish that gives the ribs a professional and appealing touch. I think you will find many uses for these curly green onions. Thank you Jaden!
- 4 - 5 pounds baby back ribs
- 1.5 cups orange juice, divided
- 1/4 cup bourbon
- 2 T hoisin sauce
- 1/4 cup honey
- 1 T soy sauce
- 1 T Thai fish sauce
- 1 t Chili garlic sauce
- 1 t sesame seed oil
- 1 t grated ginger
- 3 T toasted sesame seeds
- 3 green onions
Generously season the ribs on all sides with salt and pepper. Put the ribs in the the crockpot and pour 1 cup of orange juice over the ribs. Turn the crockpot on high for 30 minutes and then reduce to low for another 3 hours. Can be made 1 day ahead.
Pour remaining 1/2 cup of orange juice in a saucepan along with next 8 ingredients. Bring to a boil and reduce heat. Cook 1 - 2 minutes, taking care that the mixture does not boil over. Can be made 1 day ahead.
30 minutes before you finish the ribs, cut the green parts off of 3 green onions. Cut the green part of the onions in thin 2-3" pieces and julienne these pieces into thin strips. Place the julienned pieces in an ice bath and let them sit for about 5-10 minutes until they curl up. Remove from the ice bath and dry between paper towels.
Heat the oven to 375 degrees or the grill to medium. Brush all sides of the ribs with the glaze and bake or grill for 10 - 15 minutes, applying glaze every couple of minutes -- until the glaze builds up to create a shiny, sticky mahogany colored glaze. I prefer to finish the ribs on the grill because it is easier to frequently baste them on the grill than it is to pull them in and out of the oven. Either method, however, will give you a great glazed rib.
Sprinkle the finished ribs with toasted sesame seeds and green onion curls and serve.
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