You should know by now how much I love to cook. Most of my recipes are pretty easy to follow and prepare, but every once in a while I like to challenge myself, just to prove that I can do it. And because I really want to eat what I see in some of my cookbooks. So: this recipe is not that easy, some of the ingredients need to be ordered on Amazon (unless you can find them in an Asian market), and it takes some moxy to pull it off. I hope you follow my lead, and cook these super delicious ribs from Stephanie Izard’s cookbook Gather and Graze!
What you’ll need:
- 1/2 cup Shaoxing rice wine or dry sherry
- 1/2 soy sauce
- 1/4 cup dark soy sauce
- 1/3 cup honey
- 1/3 cup hoisin sauce
- 1/3 cup maltose syrup or corn syrup
- 3 tbsp red fermented tofu
- 2 tbsp toasted sesame oil
- 2 tsp Chinese Five-Spice powder
- 1 tsp ground white pepper
- 1/2 tbsp salt
- 1 tbsp minced fresh ginger
- 2 slabs baby back ribs or Chinese spareribs (about 3 pounds)
In a blender, combine wine, soy sauce, honey, hoisin sauce, syrup, tofu, sesame oil, five-spice powder, pepper and salt. Blend well. Pour half into a small bowl, cover and refrigerate overnight, it will be a glaze tomorrow. Pour the other half back into the blender and combine with canola oil, garlic and ginger. Blend well. Marinate the ribs 4 hours to overnight in the mixture.
Preheat oven to 300 degrees.
Tightly wrap the ribs in plastic foil, and ensure that they are fully sealed. Then wrap them in aluminum foil. Put them on a sheet tray and roast for 4 hours. Unwrap the ribs and allow them to rest for 20 minutes.
Preheat the grill (or if you have no access to one like me, preheat the broiler). Cut between the ribs to separate them, then brush them with the leftover marinade. Grill or broil the ribs until a caramelized crust forms. Serve with rice or whatever your heart desires!
Bon Appétit!
For more info on Stephanie Izard’s cookbook Gather and Graze click here
