LILIKOI BABY BACK RIBS

LILIKOI BABY BACK RIBS image

Yield 4 Servings

Number Of Ingredients 19

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FOR THE SAUCE:
1 1/2 cups ketchup
3/4 cup frozen lilikoi juice concentrated, thawed. (I used canned not concentrated)
1/4 cup lightly packed brown sugar
3 tbsp, honey
3 tbsp, light corn syrup
2 tbsp oyster sauce
1 tbsp rice vinegar
1/4 tsp, worcestershire
1/4 tsp, Tabasco
1 clove garlic, chopped
FOR THE RIBS:
1/2 cup rice vinegar
1/4 cup chopped garlic
1/4 cup chopped fresh ginger
1/4 cup sea salt
1 tsp, fresh groung black pepper
3 1/3 lbs, baby back ribs, cut into 6 or seven rib portions, slit halfway through between the ribs
Sprigs from 1 bunch watercress

Steps:

1. FOR THE SAUCE: Put ketchup , lilikoi juice consentrate, sugar, honey, corn syrup, oyster sauce, vinegar, worcestershire, Tabasco, and garlic into a medium pot and bring to a boil over medium heat, Reduce heat to medium-low and simme , stirring often, until very thick, about one hour. 2.FOR THE RIBS: Meanwhile, put 8 quarts of water into a large pot and bring to a boil over high heat. Add vinegar, garlic, ginger, salt,and pepper, reduce heat to medium, and simmer for 5 minutes. Add ribs and continue to simmer , partially covered , until tender, about 1 hour. Draib ribs , pat dry, and arrange in a single layer on a sheet pan fitted with a rack. 3. Arrange oven rack 3-4 inches from broiler element and preheat broiler.Generously baste one side of ribs with some of the sauce and broil until sauce dries slightly and begins to bubble , about 2 minutes. Flip ribs , baste generously again, and broil for 2 minutes more. Repeat flipping, and basting process 3 more times . Until ribs ribs are well lacquered and begining to char slightly. 4. Cut ribs apart, stack evenly on 4 warm plates, and garnish with sprigs of watercress. Serve immediately