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.
- 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. 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. 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. Preheat the broiler.
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.