Recipes Glazed Asian Baby Back Ribs 5.0 (4,985) 1 Review Chef Way Ratha Chau makes the fruity glaze for these irresistible baby back ribs with tamarind paste and shrimp paste, which can be tricky to find. Easy Way We use mango chutney to re-create the sweetness in the glaze for the ribs, and Asian fish sauce to approximate the flavor of shrimp paste. By Ratha Chau Ratha Chau Cambodian-born Ratha Chaupoly (or Chau) is the Southeast Asian-inspired Num Pang Sandwich Shop co-founder. Named after the Cambodian word for “sandwich,” the restaurant chain was hailed by New York Magazine as “NYC's Quietest Restaurant Empire” and ranked “#1 Fast Casual” in New York by Zagat. Chaupoly co-wrote the eponymous cookbook Nam Pang: Bold Recipes from New York City's Favorite Sandwich Shop (2016). Food & Wine's Editorial Guidelines Updated on June 15, 2016 Print Rate It Share Share Tweet Pin Email Photo: © Ryan Robert Miller Active Time: 30 mins Total Time: 1 hrs 30 mins Yield: 4 Ingredients 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 Directions 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. Make Ahead The ribs and cilantro sauce can be refrigerated overnight. Reheat the ribs before serving. Suggested Pairing Fruity, lush Zinfandel. Rate it Print