Description
These aren’t meant to replace, or even compete with, a traditionally barbecued version. This is simply a fast and tasty alternative method for having a nice stack of ribs appear on your snack table.
Ingredients
- 2 ½ quarts water
- 6 cloves garlic, crushed
- ½ onion, chopped
- 2 bay leaves
- 1 teaspoon red pepper flakes
- 1 tablespoon Chinese five-spice powder
- 2 tablespoons kosher salt
- ½ cup rice vinegar
- 1 (2 pound) slab baby back ribs, cut into individual ribs
- 1 ½ tablespoons soy sauce
- 1 ½ tablespoons rice vinegar
- 1 ½ tablespoons sambal oelek chili paste
- 1 ½ tablespoons Dijon mustard
- 1 ½ tablespoons ketchup
- 1 ½ tablespoons honey
- 1 ½ tablespoons brown sugar
- ½ teaspoon Chinese five-spice powder
Instructions
- Prepare ribs: Mix 2 1/2 quarts water
- rice vinegar
- onion
- garlic
- salt
- five-spice powder
- chili flakes
- and bay leaves in a large pot. Bring to a boil; then reduce heat to low and simmer for 15 to 20 minutes.
- Place ribs in broth; return to a simmer
- then turn heat to low and cook for 1 hour.
- Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with a silicone baking mat.
- Prepare glaze: Whisk together soy sauce
- rice vinegar
- chili paste
- mustard
- ketchup
- honey
- brown sugar
- and five-spice powder in a large bowl.
- Remove ribs from broth and transfer into the bowl with soy sauce glaze; toss to coat.
- Transfer glazed ribs to the prepared baking sheet. Reserve extra glaze for brushing.
- Bake ribs in the preheated oven for 15 minutes. Turn ribs and brush with more glaze. Cook 15 to 20 more minutes
- brushing occasionally with remaining glaze if desired. Remove and serve.
Prep Time: 10 mins
Cook Time: 2 hrs
Total Time: 2 hrs 10 mins
Servings: 4