LOMAY‘S CHINESE BABY BACK RIBS WITH GINGER HOISIN GLAZE, (for eight as an appetizer, four as a main course)
For the basting sauce:
3 tablespoons chopped peeled ginger
2 tablespoons chopped garlic
1/3 cup soy sauce
2 tablespoons vegetable oil
½ cup hoisin sauce
2 tablespoons honey
2 tablespoons Shaoxing wine or dry sherry
3 racks baby back pork ribs
- Preheat oven to 350* with rack in the middle. Line a 17 x 12 x 1 inch baking pan with foil.
- Puree ginger, garlic, soy sauce and oil in blender, then transfer to a bowl and whisk in hoisin sauce, honey and wine or sherry. Reserve ½ cup sauce and coat ribs with remainder.
- Arrange ribs, rounded sides up, on pan. Roast, basting with marinade every 20 minutes (do not baste during last 10 minutes of cooking), until ribs are tender and glaze is well browned, about 1-¾ hours.
- Let the racks of ribs stand for 5 minutes, loosely covered with foil, then cut into ribs and serve.
adapted from Gourmet Magazine, November, 2007