Teriyaki & Hoisin Marinated Baby Back Ribs
courtesy of Leah Cohen
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The BBQ sauce:
- 2 ½ Tbsp. coarsely chopped fresh ginger
- 2 Tbsp. chopped garlic
- 1 medium shallot, peeled
- 1/4 cup Soy Vay® Veri Veri Teriyaki Marinade & Sauce
- 1 cup Soy Vay® Hoisin Garlic Marinade & Sauce
- 1/4 cup fish sauce
- 2/3 cup rice vinegar
- 3/4 cup sugar
- 1 ½ tsp. five-spice powder
The Ribs:
- 3–4 lbs. baby back ribs
- kosher salt and ground black pepper, to taste
- five spice powder, to taste
- crispy garlic slices, chopped scallions and cilantro leaves for garnish
Prep
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1.In a food processor, combine the ginger, garlic and shallot and process until finely chopped, almost to a paste.
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2.In a bowl, mix together the teriyaki sauce, hoisin sauce, fish sauce and rice vinegar. Set aside.
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3.Place the sugar in a small heavy-bottomed saucepot.
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4.Slowly heat over medium, wiping down the sides with a wet brush if crystals form, until the sugar becomes caramel/deep brown but not burnt (this will turn quickly, so take caution).
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5.Slowly add the teriyaki liquid mixture to the caramel; be careful as it bubbles.
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6.Once the caramel melts into the liquid, stir in the ginger, garlic and shallot paste.
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7.Stir in the five-spice powder, then turn heat to medium-low.
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8.Cook for 20 minutes and then cool completely.
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9.Preheat the oven to 300°F.
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10.Generously season the ribs on all sides with salt, black pepper and five-spice.
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11.Place the ribs on a baking sheet and cover with foil.
Cook
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1.Cook the ribs for approx. 2-2½ hours, or until tender. Remove them and let cool completely.
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2.When ready to finish, preheat a grill to high heat.
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3.Coat the ribs with the finished BBQ sauce and grill until smoky and heated through, basting with extra sauce as they cook and flipping occasionally, about 15-20 minutes. Be careful not to let the sauce burn.
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4.While the ribs cook, crisp the garlic in oil until golden and drain on paper towels.
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5.Serve the ribs garnished with crispy garlic slices, chopped scallions and cilantro.