It’s no secret that Baby Back Ribs are where it’s at.
But have you ever thought of ditching the more traditional flavors and smothering them in something different?
Cue the Char Siu Pork Ribs from The Best Grilling Cookbook Ever Written by Two Idiots. Those idiots being Ryan Fey and Mark Anderson.
As if their sweet, sticky, salty, savory sauce isn’t enough, the real punch comes from the crispy shallots, scallion and chopped peanut toppings – a step you definitely don’t want to skimp on.
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- 2 racks baby back ribs
- 1 tsp garlic powder
- 1 tsp ginger powder
- 1 tsp allspice
- 1/2 tsp ground fennel
- 1/2 tsp cayenne pepper
- Kosher salt
- 1/2 cup orange juice
- 1/2 cup hoisin
- 1/4 cup sherry vinegar
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 6 shallots, thinly sliced
- 1 1/2 cup vegetable oil
- 1/2 cup peanuts, chopped
- 1 bunch scallion greens, thinly sliced
Remove the membrane from your ribs.
Season ribs liberally with salt.
Combine garlic powder, ginger powder, allspice, fennel and cayenne in a small bowl. Sprinkle ribs with mix.
Wrap in foil and chill for 2 hours.
Heat your grill to 400 degrees.
Cook the ribs, wrapped in foil, over indirect heat until the meat is pulling away from the bones. This should take 45 minutes to an hour.
While the ribs are cooking, make your sauce and shallots.
Put thinly sliced shallots in a medium-size saucepan and cover with oil.
Set the pan over medium heat on the stove top and bring to a low simmer.
Stir the shallots occasionally, cooking until browned. This should take about 25 minutes.
CAREFULLY drain the shallots from the oil using a fine mesh strainer over a heat proof bowl. DANGER: THE OIL WILL BE HOT.
Place drained shallots on a paper towel-lined plate.
Lightly season with salt.
In a separate pan, bring orange juice to a boil over medium high heat until reduced by half.
Whisk in hoison, sherry vinegar, soy sauce and sesame oil.
Simmer for a few minutes until slightly thickened.
Remove from heat and set aside.
Once the ribs are tender and pulling away from the bones, remove from heat and unwrap from foil.
CAREFULLY cut ribs into two-bone sections. THEY WILL BE HOT.
Coat ribs with sauce and return to the grill to caramelize for about 4 minutes, flipping halfway through.
Remove ribs from grill.
Cool for about 5 minutes before topping with crispy shallots, scallions and chopped peanuts.
Original recipe has been altered slightly.
For the real deal, pick up The Best Grilling Cookbook Ever Written by Two Idiots at your local bookstore.