Diva Tasting: Asian Ribs…

Asian Ribs


6 Racks Baby Back Pork Ribs

Kosher Salt And Ground Black Pepper To Taste

1 Small Onion, Sliced

1 Cup (Korean Hot Sauce)

¼ Cup White Vinegar

¼ Cup Minced Garlic

3 Tablespoons Sesame Oil

2 Tablespoons Soy Sauce

1 (1 1/2 Inch) Piece Fresh Ginger Root, Minced, Or To Taste

1 (1 1/2 Inch) Piece Fresh Ginger Root, Sliced, Or To Taste

1 (12 Fluid Ounce) Bottle Pilsner-Style Lager

3 Teaspoons Toasted White Sesame Seeds


Step 1 Remove membrane from back of ribs or score with a sharp knife. Place ribs in a shallow dish and season with salt and pepper.

Step 2 Puree onion in a blender or food processor. Add Hot Sauce, vinegar, garlic, sesame oil, soy sauce, and minced ginger; puree into a sauce. Rub 1/3 generously over ribs, reserving the rest of the sauce. Cover ribs with plastic wrap and refrigerate 5 hours to overnight.

Step 3 Preheat the oven to 325 degrees F (165 degrees C).

Step 4 Scatter sliced ginger root over the bottom of a roasting pan. Place ribs meat-side down on top of ginger slices and pour lager over ribs. Cover with a lid or aluminum foil.

Step 5 Bake in the preheated oven until meat is loosened from the ribs but not yet falling off the bone, 2 to 2 1/2 hours. Let cool, 5 to 10 minutes.

Step 6 Preheat an outdoor or indoor grill to 400 degrees F (200 degrees C) and lightly oil the grate. Place ribs on the grill and cook until browned, about 6 minutes per side.

Coat with 1/2 the reserved sauce during the last 2 minutes of cooking each side. Garnish with sesame seeds. Serve with cucumber salad, baked potatoes and beverage.


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