Glazed Asian Baby Back Ribs

• MAKE-AHEAD
• STAFF-FAVORITE

Ingredients

1. 1/4 cup ground coriander
2. 1/2 teaspoon Chinese five-spice powder
3. Kosher salt
4. 2 racks baby back ribs (about 4 pounds)
5. 1/4 cup cider vinegar
6. 3 tablespoons Asian fish sauce
7. 1/2 cup mango chutney
8. 1/4 cup Worcestershire sauce
9. 1/4 cup plus 2 tablespoons fresh lemon juice
10. 1 tablespoon honey
11. 1 teaspoon crushed red pepper
12. 1/2 cup packed cilantro leaves
13. 1/2 cup mayonnaise
14. 2 tablespoons freshly squeezed lime juice
15. 1 tablespoon water

1. Preheat the oven to 350°. In a small bowl, combine the coriander and five-spice powder with 1 tablespoon of kosher salt. Rub the spice mix on both sides of the ribs and transfer them to a large rimmed baking sheet. Add the cider vinegar and 2 tablespoons of the fish sauce to the baking sheet and cover with foil. Roast the ribs for about 1 hour, until just tender.
2. Meanwhile, in a blender, combine the mango chutney, Worcestershire sauce, lemon juice, honey, crushed red pepper and the remaining 1 tablespoon of fish sauce and puree until smooth. Transfer the glaze to a bowl.
3. Rinse out the blender. Add the cilantro leaves, mayonnaise, lime juice and water and puree the cilantro sauce until smooth. Season the cilantro sauce with salt and transfer to a serving bowl.
4. Remove the ribs from the oven. Preheat the broiler and position a rack 8 inches from the heat source. Pour off any liquid on the baking sheet. Brush half of the chutney glaze on the ribs and broil for about 4 minutes, until they are sizzling and browned. Turn the racks and brush with the remaining glaze. Broil for 4 minutes longer, until browned. Transfer the racks to a cutting board and cut in between the bones. Serve the ribs, passing the cilantro sauce on the side.