THAI-SPICED BABY BACK RIBS

Thai-Spiced Baby Back Ribs image

Provided by Martha Stewart

Number Of Ingredients 17

4 cups good-quality prepared barbecue sauce
2 cups hoisin sauce
Napa Cabbage and Jicama Slaw
2 to 3 tablespoons Lemongrass Oil
2 (4-ounce) cans red Thai curry paste
1 1/4 cups hoisin sauce
1/2 cup Sambal Oelek paste
1/4 cup soy sauce
1/4 cup honey
3 tablespoons peeled and grated fresh ginger
1 teaspoon Chinese five-spice powder
2 (3-pound) racks baby back ribs
4 stalks lemongrass, light green part only, smashed
6 cups homemade or store-bough low-sodium chicken stock
4 cloves garlic, sliced
3 (1-inch) pieces fresh ginger, sliced
1 cup soy sauce

Steps:

Make the rub: In a large bowl, mix together curry paste, hoisin sauce, Sambal Oelek, soy sauce, honey, ginger, and five-spice powder until well combined. Rub mixture on ribs and let stand for 1 hour.
Preheat a grill pan over high heat. Transfer ribs to grill and cook, turning, until grill marks appear on both sides, about 5 minutes per side. Transfer ribs to a large roasting pan and set aside.
Braise the ribs: Preheat oven to 350 degrees. In a large bowl, mix together lemongrass, chicken stock, garlic, ginger, and soy sauce; add to roasting pan with ribs. Cover roasting pan with parchment paper-lined aluminum foil. Transfer to oven and cook until meat begins to fall off the bone, 2 to 3 hours.
Make the barbecue sauce: Meanwhile, in a medium saucepan, mix together barbecue and hoisin sauce. Place over medium-high heat and cook until heated through. Remove ribs from braising liquid; strain braising liquid through a fine-mesh sieve. Discard solids and reserve 1/2 cup liquid.
Increase oven temperature to 450 degrees. Brush ribs with barbecue sauce and transfer to a baking sheet. Place 1/2 cup braising liquid on baking sheet and carefully transfer to oven; roast until sticky and caramelized, about 8 minutes. Cut ribs into individual pieces and serve with slaw; drizzle plate with lemongrass oil.