Cook the Book: Baby Back Ribs with Barbecue Sauce

Although the name of today's recipe from Jean-Georges Vongerichten's
Asian Flavors of Jean-Georges is simply called Baby Back Ribs with Barbecue Sauce, it's a little more complex than that. He gives his ribs an Asian touch by cooking them with ginger, chile, and soy sauce and dressing them with barbecue sauce containing hoisin, five-spice powder, orange zest, and soy sauce.

Cook the Book: Baby Back Ribs with Barbecue Sauce

About This Recipe


  • Ribs
  • 1 tablespoon salt
  • 2 cups sliced fresh ginger
  • 1 fresh red Thai chile
  • 1 cup soy sauce
  • 2 racks baby back ribs
  • Barbecue Sauce
  • 2 tablespoons five-spice powder
  • 1 garlic clove, minced
  • 3 fresh red Thai chiles, seeded and minced
  • 1 tablespoon fresh orange zest, finely minced
  • 1/3 cup soy sauce
  • 2 tablespoons champagne or white wine vinegar
  • 1/4 cup honey
  • 1 orange, sliced crosswise, for garnish


  1. 1

    1. To prepare the ribs: Stir together the salt, ginger, chile, and soy sauce in a large stockpot. Add the ribs and 4 quarts water and bring to a boil over high heat. Turn the heat to low and simmer until the meat is just about to fall off the bone, about 2 hours. Transfer the ribs to a roasting pan.

  2. 2

    2. Meanwhile, make the barbecue sauce: Stir together the hoisin, five-spice powder, garlic, chiles, orange zest, soy sauce, and half the vinegar in a saucepan. Cook over high heat, stirring occasionally, for 15 minutes. Then lower the heat and stir in the honey and remaining 1 tablespoon vinegar until well blended.

  3. 3

    3. Preheat the broiler.

  4. 4

    4. Remove the barbecue sauce from the heat and brush on top of the ribs. Put the ribs under the broiler and cook until crisp on top, about 5 minutes. Transfer the ribs to a serving plate, garnish with orange slices, and serve.


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