Monday, October 1, 2012

Asian Fusion Baby Back Ribs

This recipe is a delicious variation of the way a lot of us enjoy baby back beef ribs.  I created this recipe in the style of  Asian Fusion, considering the ingredients are commonly used to prepare that particular cuisine.  The sauce is not a typical barbecue in that it is not tomato based,  rather one using Hoisin, soy, brown sugar and fish sauce.  I also incorporated green onion.  Since these ribs are on the not so meaty side, I bake them with a generous layer of peppers and  onions, plus a hefty 5 cloves of garlic, infusing lots of fat free flavor, and adding some bulk to the dish respectively.  The end product is a taste bud orgy with a sweet/salty/savory/umami mystique served simply w/a seasoned turmeric  tinted Jasmine Rice.
5 lb. beef baby back ribs
6 mini peppers, various colors, sliced
2 onions, sliced
5 cloves garlic, pressed or finely minced
1 tbsp. sambal oelek
1 soft beef bouillon cube
1 tbsp. fish sauce

1 c. beef broth
3/4 c. Hoisin
1/4 c. soy sauce
1/2 c. brown sugar
1 tsp. ground ginger
3 tbsp. fish sauce
2 green onions, thinly sliced
Preheat oven to 350*.
Wash and pat ribs dry.  Toss veggies together with sambal oelek and smother ribs evenly in a large roasting pan.
Mix 1/2 c. hot water with cube and fish sauce.  Pour over everything.
Cover tightly with foil and bake until tender, about 2 hours, basting periodically with juices and fat.*
When ready, combine all sauce ingredients in small saucepot and bring to a boil.
Reduce heat to a simmer and cook additional 5 minutes until reduced slightly.  Adjust to desired thickness by adding water or broth or by simmering until desired consistency is reached.
Pour over ribs and bake uncovered for an additional 25 minutes, basting every 5 minutes or so.
* After ribs have baked for first 2 hours, pour off rendered fat before adding the rib sauce!
Serves 8 to 10.

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