Saturday, October 29, 2011

Honey-Glazed Five-Spice Baby Back Ribs

I think I've gotten a bit spoiled by the joys of slow cooker ribs because I found these a bit drier and tougher than what I'm used to even though I had no trouble getting the meat to come off the bone. Even if the cooking method isn't my favourite way of making ribs though, the flavours were excellent, so I'm still going to post it. Please note if you're planning on making this that you need to start with the marinade the day before you want to cook it!

Two Years Ago: Basic Risotto Recipe

Honey-Glazed Five-Spice Baby Back Ribs (from All About Braising)

Spice Rub
2 tbsp five-spice powder
1 1/2 tsp coarse salt
1 1/2 tsp brown sugar
1 slab baby back ribs (~1 kg)
The Braise
1 cup lager beer
1 tbsp molasses
The Glaze
3 tbsp honey
1 tbsp ketchup
1/2 tsp fish sauce

1. Combine five-spice powder, salt, and brown sugar in a small bowl. Rub over the entire surface of the ribs until it adheres. Place ribs on a tray or baking dish, cover loosely, and refrigerate 12 to 14 hours.
2. In large glass measuring cup, measure beer and stir in molasses.
3. Heat oven to 325F. Place ribs bone side down in a roasting pan or baking dish. Pour beer mixture around, not over, the pork. Cover tightly with foil and braise, basting every 30 minutes or so until ribs are tender, about 1 1/2 hours. [I think this step would be perfectly fine to do in the slow cooker for a longer amount of time without bothering to braise, but I have not tested this theory.]
4. Heat broiler to high.
5. Whisk together honey, ketchup, and fish sauce.
6. Place ribs on a broiling pan or baking sheet (without the braising sauce) and paint them on all sides with the glaze.
7. Broil ribs about 4 inches from heating element, turning once, until glazed and blackened in spots, about 7 minutes total.

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