Diane Rossen Worthington’s recipe from her cookbook “Seriously Simple”.Cook’s Notes:
–When selecting ribs, I prefer the meaty and less fatty baby back ribs, sometimes called loin ribs. They have a covering of meat over the bones and also between them that makes them leaner and meatier than spare ribs. They are shorter and smaller than spareribs. They are a bit more costly than spare ribs but well worth it.
–Look for racks that have meat on the rack and not a lot of fat. It’s best to buy fresh ribs that have not been frozen.
–Sometimes you will find the smallest ribs cut up and called Chinese-style ribs. These are the small ribs from the end of the loin rack. You can substitute these individual ribs if you prefer; these make a great appetizer.
–Use this marinade on pork tenderloin or chicken.
–This may be prepared 1 day ahead through step 4, covered and refrigerated. Remove from the refrigerator 1 hour before grilling.
Ingredients: [‘hoisin sauce’, ‘orange blossom honey’, ‘ginger’, ‘garlic sauce’, ‘vegetable oil’, ‘scallion’, ‘rice wine vinegar’, ‘pork loin’, ‘salt’, ‘fresh ground black pepper’]
Quantity of Ingredients: [“”,”1/2 cup hoisin sauce”,”1/4 cup orange blossom honey”,”2 teaspoons freshly grated ginger”,”1/2-1 teaspoon sriracha spicy chili with garlic sauce (to taste)”,”2 tablespoons vegetable oil”,”1 scallion, thinly sliced “,”1 tablespoon rice wine vinegar”,””,”4 lbs pork loin, ribs cut chinese style or 4 lbs baby-back ribs”,” salt”,” fresh ground black pepper”]
Number of Servings: 4
Steps: [‘Combine the marinade ingredients in a medium bowl and blend well. Place the ribs in a jumbo plastic sealable bag. Add the marinade to the ribs and marinate in the refrigerator for 2 to 24 hours, turning occasionally.’, ‘Preheat the oven to 325°F.’, ‘Place the ribs and marinade on a piece of foil large enough to wrap tightly without any holes. Place the package in a large roasting pan and bake for 1 1/4 hours. Alternately, place the ribs and marinade in a roasting pan and cover well. The ribs should be tender when pierced with a fork.’, ‘Remove the ribs from the oven. Remove the ribs from the foil, drain and reserve the juices and place in a dish.’, ‘Prepare the barbecue for medium-heat grilling. Season with salt and black pepper. Grill the ribs about 3 inches from the flame for 5 to 7 minutes on each side or until they reach the desired doneness, basting occasionally with the reserved juices and making sure they do not burn. Place on a serving platter and serve with the reserved juices, if desired.’]