Rated 5.0 stars by 1 users
2 slabs (5-7 pounds) baby back ribs
½ cup Haku Whisky Barrel Aged Soy Sauce, or other soy sauce
½ cup water
¼ cup Momofuku Rice Vinegar
4 tablespoons honey
2 tablespoons brown sugar
3 tablespoons minced garlic
2 tablespoons grated ginger
½ medium apple, roughly chopped
½ medium yellow onion, roughly chopped
Blend all marinade ingredients in a food processor or blender until pureed.
Prepare the ribs: remove silver skin and cut each slab into two pieces for easier handling. Rinse under cold water and pat dry. Place ribs in a shallow pan with a cover and coat completely with the marinade. The Tovolo Prep & Serve Marinade Trays work great for this purpose. Marinade for a minimum of 8 hours, but preferably 24, flipping halfway through.
Preheat the oven to 325º. If you’re using a high quality baking sheet, such as the Nordicware or OvenBond ½ Sheet pans, there is no need to line with aluminum foil. These pans clean up very easily. Lay the ribs on the pan and pour the remaining marinade over the top. Cover tightly with aluminum foil and bake for 1.5-2 hours (a full two hours for fall of the bone tenderness!)
Pour the leftover cooking liquid into a saucepan and simmer until very thick.
Change the oven setting to broil (500°F) and preheat for a few minutes. Then broil the ribs until the ribs are lightly caramelized and charred, about 5 minutes on each side. Baste the ribs with the sauce a couple of times while broiling.
Finishing On The Grill
Preheat the grill and grill the ribs over medium heat until the ribs are lightly caramelized and charred, about 5 minutes on each side. Baste the ribs with the sauce while grilling.
We're glad you're here!
Our experienced staff are here to guide you to the tools and knowledge that will make your cooking both more flavorful and more enjoyable to prepare.