Ingredients Jump to Instructions ↓

  1. Ribs

  2. 2 racks baby back pork ribs (2-3#)

  3. 1c hoisin sauce

  4. 1c sugar

  5. 1/2c soy sauce

  6. 1/2c dry sherry

  7. 1 6" piece ginger , peeled & sliced

  8. 6 garlic clove, smashed

  9. strips of peel from 1 orange

  10. 1 1/2t cayenne pepper

  11. 30 stems fresh cilantro , chopped

  12. 8 scallion s, white parts sliced Glaze

  13. 1 10oz Reese hot red pepper jelly

  14. 1/2c cider vinegar

  15. 1/4c minced fresh cilantro leaves

  16. 1/4t cayenne pepper

  17. minced scallion s greens

Instructions Jump to Ingredients ↑

  1. For the Ribs Adjust rack to middle position & heat oven to 350 degrees. Loosen membrane on underside of each rack of ribs & remove. Combine remaining ingredients in roasting pan. Add ribs to pan, turning to coat both sides, arrange meaty side down. Cover pan tightly with foil & cook until just tender, 2½-3 hours. Transfer ribs to a large plate.

  2. For the glaze Strain 3c cooking liquid from roasting pan into large nonstick skillet, discarding leftovers. Using wide spoon, skim fat from liquid. Stir in jelly & vinegar. Bring to simmer & cook until syrupy & reduced to 2c, 15-20 mins. Off heat, stir in cilantro & cayenne.

  3. Heat broiler. Pour water into roasting pan to cover bottom, replace roasting rack. Reserve ½c glaze for serving. Arrange ribs meaty side down & brush with glaze. Return pan to middle rack in oven & broil until beginning to brown, 2-4mins. Flip, brush with more glaze, then broil, brushing ribs with glaze every 2-4 mins, until ribs are deep mahogany color. Move ribs to cutting board, tent with foil, let rest 10 mins. Slice between bones, transfer to platter, brush with reserved glaze. Sprinkle with scallions. Serve.


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