- 1/4 cup ground coriander
- 1/2 teaspoon Chinese five-spice powder
- Kosher salt
- 2 racks baby back ribs (about 4 pounds)
- 1/4 cup cider vinegar
- 3 tablespoons Asian fish sauce
- 1/2 cup mango chutney
- 1/4 cup Worcestershire sauce
- 1/4 cup plus 2 tablespoons fresh lemon juice
- 1 tablespoon honey
- 1 teaspoon crushed red pepper
- 1/2 cup packed cilantro leaves
- 1/2 cup mayonnaise
- 2 tablespoons freshly squeezed lime juice
- 1 tablespoon water
- 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.
- 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.
- 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.
- 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.
The ribs and cilantro sauce can be refrigerated overnight. Reheat the ribs before serving.
Fruity, lush Zinfandel.