Glazed Baby Back Ribs

These Glazed Ribs are when a dream comes through. They are so soft and crunchy at the same time. Altogether with the sticky, spicy, salty-savory sauce and the Thai basil, Vietnamese cilantro makes this dish so delicious. Try and enjoy this Asian specialty.

Chef Zachary Hamel

RATING LIKE SAVE PRINT

5 stars rating if you like it!

Done

Recipe

PRE TIME: 1 hr

COOKING TIME: 3 hr

TOTAL TIME: 4 hr

4 SERVING

Ingredients:

1 Gallon Water
1/3 Cup Shaoxing cooking wine
3.5 Oz. Rock sugar
2 Large Red onion peeled
1 Cup Whole ginger
8 Large Whole garlic
6 Large Star anise whole
8 Large Thai dry chili whole
3 Large Cinnamon stick
4 Lb. Baby back ribs bone-in
1 Tbsp Olive oil
1.4 Oz. Minced garlic
2.1 Oz. Peeled ginger minced
1 Tbsp Olive oil
1/8 Tsp Pepper
1/8 Tsp Salt
3 Large Minced shallot
1 Tbsp Olive oil
1/8 Tsp Salt
1/8 Tsp Pepper
10.5 Oz. Brown sugar
8.8 Oz. Ketchup
3.5 Oz. Sriracha
7 Oz. Soy sauce
7 Oz. Vinegar
1 Gallon Fryer oil( canola or vegetable)
1 Tsp Five-spice
1 Cup Cilantro leaf
1 Cup Thai basil leaf
2 Tbsp Vietnamese cilantro
1 Cup Mint leaf torn
1/2 Cup Fried shallot
1 Tbsp Sriracha chili sauce
1/2 Large Lime juice
1 Tsp Red chili
1 Tsp Pickled serrano
1/2 Cup Fish sauce
1/2 Cup Mushroom soy or light soy
1/3 Cup Oyster sauce

Directions:

First, braise the ribs. Make a bed of the vegetables in a large 2-4 inch deep trey. Boil all ingredients together and pour over ribs. Place parchment on top of ribs in contact and wrap with foil twice. Bake in the oven on a low 280 °F/137 °C for 3 hrs.

Make the sauce. Cook ginger, shallot, and garlic for 10 minutes on low with a little bit of oil. Once fragrant add the liquids and reduce till right consistency, about 20 minutes. Cooldown and store for up to 2 weeks in the fridge.