Asian-Style Baby Back Ribs

Name: Asian-Style Baby Back Ribs
Ingredients: 3 tablespoons safflower oil; 1 rack baby back ribs, split in half (about 3 1/2 pounds); 5 ounces fresh ginger (about 5 inches), thinly sliced; 3 garlic cloves, sliced; 1/4 cup finely chopped lemongrass; 1 dried Thai chile; 2/3 cup tamari or soy sauce; 5 cups water; 1 teaspoon sugar; 1 teaspoon coarse salt; 1/2 cup hoisin sauce; 2 garlic cloves, minced; 1/4 cup tamari or soy sauce; 1/4 cup honey; 1/8 teaspoon five-spice powder; 1 dried Thai chile; 1/2 teaspoon finely grated orange zest; 2 tablespoons Champagne vinegar

Asian-Style Baby Back Ribs was pinched from <a href="http://www.marthastewart.com/319054/asian-style-baby-back-ribs" target="_blank">www.marthastewart.com.</a>

"There are hundred of versions of these sweet, sticky ribs. Too often they're preposterously cloying with little pork flavor. This recipe suffers none of that, its nuanced character derived from the melding of ginger, lemongrass, and chile in the braising liquid and the subtly spiced hoisin glaze. Despite the ribs' refined taste, they're properly messy, perfect with beer -- and invariably met with demands for more...."

INGREDIENTS

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3 tablespoons safflower oil

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1 rack baby back ribs, split in half (about 3 1/2 pounds)

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5 ounces fresh ginger (about 5 inches), thinly sliced

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3 garlic cloves, sliced

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1/4 cup finely chopped lemongrass

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1 dried Thai chile

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2/3 cup tamari or soy sauce

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5 cups water

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1 teaspoon sugar

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1 teaspoon coarse salt

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1/2 cup hoisin sauce

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2 garlic cloves, minced

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1/4 cup tamari or soy sauce

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1/4 cup honey

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1/8 teaspoon five-spice powder

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1 dried Thai chile

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1/2 teaspoon finely grated orange zest

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2 tablespoons Champagne vinegar

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