5 STAR BBQ PORK RIBS

Patience is a virtue I am certainly limited of. So, when encouraged to yield 6 hours to make my 5 Star BBQ Pork Ribs you must believe it’s worth the effort. Low and slow, meltingly tender, fall off the bone perfection; the inspiration, comes not by ribs I’d get from Chinese take-out—although initially intended—but by the simplistic yet complexed flavors found in the foods of Yangshuo, China. Am I claiming authenticity? Of course not. These ribs, however, are legit.

PREP/COOK TIME: 6 Hours 10 Minutes
Makes 2 – 3 Servings

INGREDIENTS

2 ½ Lb – Back Ribs (Membrane Removed)

1 Tsp – Kosher Salt

½ Tsp – Coarse Black Pepper

1 Tsp – Ground Ginger

1 Tsp – Ground Garlic

2 Tb – Finely Grated Garlic

4 Tb – Naturally Brewed Soy Sauce

½ Cup – Apple Cider Vinegar

1 Cup – Dark Brown Sugar

¼ Cup – Ketchup

1 Tb – Chinese Hot Mustard

1 Tsp – Worcestershire Sauce

1 Tb – Unsalted Butter

THE NITTY GRITTY

REMOVE MEMBRANE – At either end of rack, carefully slide knife under membrane over bone. Work fingers under membrane to lift and loosen; pull away from bones using a kitchen towel.

Preheat oven to 250° F. Place ribs, bone-side down, on oven safe wired rack set on a 17.25” x 11.5” rimmed baking sheet lined with foil. Rub salt, pepper, ginger and garlic evenly and thoroughly into ribs. Pour 2 Tb soy sauce and cider over ribs; cover with tented foil. Place on middle oven-rack; bake 5 ½ Hours. No peeking.

GLAZE – Combine brown sugar, ketchup, mustard, Worcestershire sauce and 2 Tb soy sauce in medium sauce pan; simmer at medium heat, whisking often. Remove from heat; add butter and stir.

Remove ribs from oven; chuck foil. Brush ribs evenly with glaze. Set oven to broil on high. Broil ribs till glaze is caramelizing. Repeat. Brush ribs with a final coat of glaze; do not broil. Cut ribs using knife or kitchen scissors. Serve and enjoy.

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FEBRUARY 5, 2020