One 4-inch piece of fresh ginger, peeled and coarsely chopped
3/4 cup red pepper jelly (see Note)
1/2 cup hoisin sauce
1/2 cup soy sauce
1/2 cup coarsely chopped cilantro
1/4 cup rice vinegar
6 tablespoons fresh lime juice
2 tablespoons Asian sesame oil
2 tablespoons Chinese chili-garlic sauce
Six 1 1/2-pound racks of pork baby back ribs
In a food processor, combine the garlic, ginger, red pepper jelly, hoisin sauce, soy sauce, cilantro, rice vinegar, lime juice, sesame oil and chili-garlic sauce. Pulse until smooth.
Set the racks in a large baking dish and slather with the marinade. Cover and refrigerate overnight. Bring to room temperature before proceeding.
Preheat the oven to 400°. Line 3 large rimmed baking sheets with foil. Remove the ribs from the marinade; reserve the marinade. Cut each rack in half so that each piece has 4 to 5 ribs. Set the ribs on the prepared baking sheets, meaty side down, and roast in batches for 30 minutes. Baste the ribs with the reserved marinade twice during baking and turn after 15 minutes.
Preheat the broiler. Baste the ribs again and broil 3 inches from the heat for about 3 minutes, or until nicely glazed. Let the ribs rest for 10 minutes, then cut down between them and serve.
The cooked ribs can be refrigerated overnight. Wrap in foil and reheat before serving.
Sweet-and-hot red pepper jelly is available at specialty shops or by mail order from Stonewall Kitchen; 800-207-JAMS or www.stonewallkitchen.com.
The spicy-sweet glaze on these meaty ribs will make most wines taste metallic and dull. But a refreshing beer, such as Lone Star or Heineken, will point up the Asian spices here.