Baby Back Ribs with Sauce and Kale

Imagine a platter of glistening ribs, their golden-brown crust shimmering under a rich, glossy glaze. Nestled on a bed of emerald-green sautéed kale, each rib is a masterpiece, perfectly caramelized and tender enough to fall apart with the gentlest touch. The vibrant colors invite you in, promising a dish that’s as visually stunning as it is delicious.

Then comes the aroma—a warm embrace of star anise, dried chili, and fresh ginger wafting through the air. It’s a symphony of savory, sweet, and spicy notes, balanced by the tangy sweetness of balsamic vinegar and the umami richness of soy sauce. As the ribs braise, the scent deepens, filling your kitchen with a heady, mouthwatering fragrance that promises culinary perfection.

Pro tip: Let the ribs rest after baking to allow the sauce to thicken and cling beautifully. And for the kale, keep it vibrant by stir-frying quickly over high heat, ensuring it stays crisp and flavorful.

Chef Bao Qiu

RATING LIKE SAVE PRINT

5 stars rating if you like it!

Done

Recipe

PRE TIME: 5 min

COOKING TIME: 45 min

TOTAL TIME: 50 min

3 SERVING

Ingredients:

For Ribs Marinate
2 racks Baby Back Ribs
1 tbsp. Olive Oil
1/2 tsp. Salt
1/4 tsp. Ground Black Pepper
For Rib Stew
1 tbsp. Olive Oil
1/4 cup Scallions
1 tbsp. Fresh Ginger
5 cloves Garlic
5 pieces Dried Red Chili
3 pods Star Anise
1 tbsp. Cooking Wine
1½ tbsp. Sugar
1 tbsp. Soy Sauce
2 tbsp. Balsamic Vinegar
2 cup Chicken Broth
1 tsp. Salt
1/2 tsp. Ground Black Pepper
For Kale
1 tsp. Fresh Ginger
2 cloves Garlic
1 tbsp. Olive Oil
2 handfuls Kale
1/2 tsp. Salt
1/4 tsp. Ground Black Pepper

Directions:

Step 1

Preheat the oven to 365°F/180°C.

Step 2

Cut ribs apart into separate pieces, and place in a large bowl.

Step 3

Add 1 tablespoon of olive oil, salt and pepper, and massage with fingers until all of the ribs are covered.

Step 4

In a large skillet (that has a lid and can also go into the oven), heat up 1 tablespoon of oil, and fry the ribs until both sides are golden brown.

Step 5

While ribs are cooking: Cut the scallions in 2-inch slices and add to ribs; cut off the outside skin of ginger, then thinly slice and then dice, and add to the ribs.

Step 6