Monday, October 1, 2012

Teriyaki glazed Back Ribs

I had to make these again for my pal Matt. We were headed to their house to watch the game and having some late dinner type tail gate food. Earlier in the day I pulled a package of the ribs from the freezer cause Matt liked them so much the last time. I was making chicken wings anyway so the oven was already on.

This recipe is from the link I gave earlier to Tyler Florence's Ultimate show.

First, prep the ribs. I remove the membrane on the bone side and give them a good coat of 5 spice powder, salt (easy you're using Soy Sauce later) and pepper. Into the oven on a foil lined pan at 300 for a good 3 hours.

For the glaze:

1 cup low sodium Soy Sauce
1 cup grapefruit juice
1/4 c Hoisin Sauce
3 T ketchup
3 T rice vinegar
1 Red chili split
2 garlic cloves smashed
2 inch piece of ginger smashed

I used my Ginger Garlic paste from the Indian store and it worked just fine.

Put this all in a pot to boil then simmer for 20 minutes till its thickened and reduced. This is also great for Salmon but baste the ribs in this and return to the oven for 10 minutes, baste again, bake again then remove. Watch them as the sauce will burn if you let it. The result are fantastic mahogany colored ribs that taste great.  Garnish with green onion and sesame seed if desired.

The game turned out OK, we won but not sure we should have and Lori made some of the best stuff too. Stromboli and stacked meats and cheese and olives on skewers. The hit of the night was some Cajun Shrimp dip Lori had made. So good.

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