Active Time
20 MIN
Total Time
3 HR
Yield
Serves : 4
© Quentin Bacon

How to Make It

Step 1    

Preheat the oven to 275°. Line a rimmed baking sheet with foil. Put the ribs on the baking sheet and season on both sides with salt and black pepper. Bake the ribs, meaty side up, for 2 1/2 hours, or until tender.

Step 2    

Meanwhile, in a food processor, blend the honey, ketchup, soy sauce, ginger, tamarind, garlic and chile paste until smooth.

Step 3    

Increase the oven temperature to 450°. Drain the fat from the baking sheet. Brush the ribs with the barbecue sauce. Roast the ribs, bony side up, for 10 minutes, until richly browned. Turn the ribs over, brush with more sauce and roast for 5 minutes, until browned. Brush the ribs with the remaining barbecue sauce and roast for 5 minutes longer, until deeply browned and glossy. Transfer to a cutting board and let stand for 5 minutes. Cut the racks into ribs and serve.

Notes

Variation: Grill the ribs over moderately low heat, turning and brushing frequently with the sauce, until cooked through.

Serve With

Asian coleslaw.

Suggested Pairing

For these sweet, tangy ribs, a red wine with luscious fruit character, like Grenache, is a good idea. It produces some of its best wines in northeastern Spain, where it is known as Garnacha.

You May Like

Aggregate Rating value: 5

Review Count: 2400

Worst Rating: 0

Best Rating: 5