Grilled Orange-Glazed Baby Back Ribs With Chile-Peanut Dust From 'The Big-Flavor Grill'

Soy sauce, orange, and ginger lend bright, Asian-inflected character to these baby back ribs. [Photograph: Ed Anderson]

Asian flavors seem to bring out the best in pork. So if you're working with a gorgeous rack of grilled baby back ribs, dousing them in gingery, orangey, soy sauce is a pretty great way to go, like in this recipe from The Big-Flavor Grill, by Chris Schlesinger and John Willoughby.

True to their streamlined method, the simply-grilled ribs get their massive dose of flavor after their time on the grill is done, by tossing them with hoisin and soy sauces, orange juice, and a generous amount of minced ginger. The charred crust soaks up the savory flavor, and the ginger adds a wild note, untamed by the usual time spent soaking in a dressing or marinade. The peanut dust—just chopped peanuts toasted with sesame oil and chili powder—makes the ribs effortlessly memorable.

Why I picked this recipe: It's one of their 'curve-ball' recipes, which call for an element that may require a little more time or work. Here, that element is the peanut dust, but, honestly, it couldn't be easier.

What worked: The peanut dust adds texture and balance to the savory ribs.

What didn't: Maybe the use of the word 'glazed' in the title threw me, but I wanted a little more sweetness than the orange juice provided. And since the sauce never sees the heat of the grill, it doesn't seem like much of a glaze at all. It's potent and delicious, but I guess I've come to expect a degree of stickiness from a recipe like this.

Suggested tweaks: Put together the sauce just before adding the ribs, and see if you agree with me. If you do, add a little honey to the mix.

As usual, we are giving away 5 copies of The Big-Flavor Grill this week.

Reprinted with permission from The Big-Flavor Grill, by Chris Schlesinger and John Willoughby, copyright 2014. Published by Ten Speed Press, a division of Random House LLC.