THAI-STYLE SPARE RIBS

Thai-Style Spare Ribs image

Number Of Ingredients 12

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3 pounds baby back ribs
1 teaspoon kosher salt
1 1/2 tablespoons honey
1 tablespoon soy sauce
1/2 tablespoon hoisin sauce
1/2 teaspoon sesame oil
2 cloves garlic, minced
1 tablespoon ginger
1/4 teaspoon crushed red pepper
1/4 teaspoon black pepper
1 dash cinnamon, nutmeg, and cayenne
1 tablespoon mirin

Steps:

Lay the ribs flat in a roasting pan. Season lightly with salt on both sides.
Make the marinade: In a small bowl, combine honey, soy sauce, tamarind paste, sesame oil, garlic, ginger, red pepper, black pepper, cinnamon, nutmeg and cayenne. Add the wine and 1/4 cup hot water and whisk well.
Pour marinade over ribs to completely coat. Marinate at room temperature for 2 hours, turning once or twice, or cover and refrigerate for several hours or overnight.
Position a rack in the middle of the oven and heat to 250 degrees. Transfer the roasting pan, uncovered, to the rack. Roast ribs for 1 hour, basting with pan juices and turning ribs over every 20 minutes or so. If pan juices seem to be drying out or burning, add a little water to the pan. (Alternatively, cook ribs over indirect heat in a covered charcoal grill, turning ribs every 20 minutes or so.)
Pour juices from the roasting pan into a small saucepan. Spoon off fat from surface of sauce, then simmer sauce for a few minutes until slightly thickened, then use the juices to paint the ribs.
Turn up oven heat to 400 degrees. Return ribs to oven for 10 minutes, until nicely glazed. (Alternatively, return ribs to the grill to glaze.)