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Baby Back Rib With Asian BBQ Sauce

Seonkyoung's picture
Ingredients
  Baby back ribs 4 Pound
For dry rub
  Salt 1 Tablespoon
  Garlic powder 1 Tablespoon
  Onion powder 1 Tablespoon
  Cayenne pepper 1 Teaspoon
  Black pepper 1 Teaspoon
  Sake wine 1⁄2 Cup (8 tbs)
For the asian bbq sauce
  Onion 1⁄2 Medium, thinly sliced
  Ginger 2 Tablespoon, smashed
  Garlic 6 Clove (30 gm), smashed
  Oil 1 Tablespoon
  Apple 1⁄3 Medium, smashed
  Salt 1 Teaspoon
  Apple juice 1⁄2 Cup (8 tbs)
  Apple jelly 2 Tablespoon
  Hoisin sauce 3 Tablespoon
  Gochujang 1 Teaspoon
  Ketchup 3 Tablespoon
  Mirin 1 Tablespoon
  Smoked paprika 1 Teaspoon
  Apple cider vinegar 1 Dash
For the jasmine rice
  Jasmine rice 2 Cup (32 tbs)
  Salt 1⁄2 Teaspoon
  Pepper 1 Teaspoon
  Chive 50 Gram, finely chopped
  Sesame seeds 2 Tablespoon
  Sesame oil 1 Teaspoon
For the peach salsa
  Peach 3 , diced into small cubes
  Cucumber 1⁄2 , peeled and diced into small cubes
  Red bell pepper 1 Small, cut inti small dices
  Shallot/Red onions 1 , cut inti small dices
  Lime 1 , juiced
  Cayenne pepper 1⁄2 Teaspoon
  Honey 1 Tablespoon
  Cilantro 1 Teaspoon, finely chopped
Directions

GETTING READY
1. Line a baking sheet with aluminum foil and place the baby back ribs on it.
2. Pre heat the oven to 350 degrees F.

MAKING
3. For the dry rub: In a bowl, mix garlic powder, onion powder, cayenne pepper, black pepper and salt.
4. Smear the baby back rib with the dry rub well on both sides.
5. Pour the sake on the baking sheet and loosely cover with aluminum foil.
6. Place in the oven and bake for 2 hours.
7. After 2 hours, throw the baby back ribs on to a preheated grill.
8. Baste with the Asian BBQ sauce (recipe given below) and grill till it looks charred and done on either sides. Plate and set aside.
9. For the Asian BBQ sauce: Heat a sauce pan over medium heat and pour in the oil.
10. Add the onion, ginger, garlic, apple and lightly sauté it.
11. Season with salt and add the apple juice and apple jelly.
12. Pour in the hoisin sauce, gochujang, ketchup, mirin and smoked paprika.
13. Cover and bring to a boil.
14. When it is boiling, remove the lid and let it simmer over medium heat for about 15 minutes.
15. Pour in the apple cider vinegar and simmer for a minute.
16. Remove from heat and let it cool down. Use it to baste the ribs.
17. For the Jasmine rice: In a pan, add the rice and rinse. Add the salt to it.
18. Pour water so that when you place your palm above the rice the water reaches half way to your knuckles as shown in the video.
19. On high heat, cover and bring it to a boil.
20. When it is boiling, remove the lid and give it a stir. Reduce the heat to medium and let it simmer for 15 minutes.
21. Once done, set aside with the cover on.
22. After a while, season the rice with salt and pepper, add the chopped chives and sesame seeds.
23. For the peach salsa: Dice the peach and the vegetables into small dices.
24. Squeeze in the lime and season with salt and cayenne pepper.
25. Drizzle in the honey and stir gently to mix everything together.
26. Sprinkle cilantro leaves and mix it in.

SERVING
27. Slice the baby back ribs and serve them alongside the jasmine rice and peach salsa.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Fusion
Course: 
Main Dish
Taste: 
Savory
Method: 
Barbecue
Ingredient: 
Rib
Restriction: 
High Protein
Preparation Time: 
30 Minutes
Cook Time: 
150 Minutes
Ready In: 
180 Minutes
Servings: 
6

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