BASIC BARBECUED BABY BACK RIBS
Source of Recipe
Tom Douglas' "Seattle Kitchen"
Recipe Introduction
(makes 2 to 4 servings)
List of Ingredients
# 2 racks baby back pork ribs (1 1/2 to 2 pounds each)
# kosher salt
# freshly ground black pepper and Hoisin Barbecue Sauce (recipe follows)Recipe
# 1. Fire up your grill
2. Remove the excess fat and membranes from the back of the ribs. Sprinkle the ribs generously with salt and pepper.
3. Grill the ribs over direct medium heat, on ash-covered coals with the grill covered and the vents open, for 30 to 40 minutes, depending on the heat of the fire, turning the racks halfway through the cooking time. You should be able to see the meat just begin to separate from the bone. Brush the ribs on both sides with barbecue sauce and continue grilling, turning frequently, for 4 to 5 more minutes to caramelize and glaze the sauce on the ribs. Watch the ribs carefully so the sauce doesn't burn.
ON THE PLATE
Slice the ribs between the bones, pile them up on a platter, and pass extra sauce.
HOISIN BARBECUE SAUCE
(makes 1 cup)
# 3/4 cup hoisin sauce (one 8-ounce jar)
# 3/4 cup rice wine vinegar
# 1 tablespoon Chinese fermented black beans
# 1 teaspoon minced garlic
# 3/4 teaspoon red pepper flakes
# 5 unpeeled fresh ginger "coins" (ginger cut crosswise into round slices, about 1/4 inch thick)
# 2 star anise
# Grated zest from 1/2 orange
In a small saucepan, combine all the ingredients. Slowly simmer for 15 minutes. Remove from the heat. Strain through a mesh strainer before using.
A STEP AHEAD
This can be made several days ahead or longer and stored, covered, in the refrigerator.
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