Ingredients with Measurements:
- 2 racks of baby back ribs
- 1/2 cup soy sauce
- 1/4 cup hoisin sauce
- 1/4 cup honey
- 2 tablespoons rice vinegar
- 2 tablespoons sesame oil
- 2 tablespoons grated ginger
- 4 garlic cloves, minced
- 1/4 teaspoon red pepper flakes
- 1/4 cup chopped scallions
- 1/4 cup chopped cilantro
- 1/4 cup chopped peanuts
- 1/4 cup chopped Thai basil
- 1/4 cup chopped mint
- 1/4 cup chopped lemongrass
- 1/4 cup chopped kaffir lime leaves
- 1/4 cup chopped galangal
- 1/4 cup chopped turmeric
- 1/4 cup chopped pandan leaves
- 1/4 cup soaked hay
Special equipment needed:
- Aluminum foil
- Baking sheet
- Grill or oven
- Food processor
Step-by-step instructions:
1. Preheat the grill or oven to 350°F.
2. In a food processor, combine soy sauce, hoisin sauce, honey, rice vinegar, sesame oil, ginger, garlic, and red pepper flakes. Pulse until smooth.
3. Place the ribs on a baking sheet and brush the sauce generously over both sides of the ribs.
4. Wrap the ribs tightly with aluminum foil and place them on the grill or in the oven. Cook for 1 1/2 to 2 hours, or until the meat is tender and falls off the bone.
5. In a small bowl, mix together scallions, cilantro, peanuts, Thai basil, mint, lemongrass, kaffir lime leaves, galangal, turmeric, and pandan leaves.
6. Remove the ribs from the grill or oven and let them rest for 10 minutes.
7. Unwrap the ribs and brush them with the remaining sauce. Sprinkle the herb mixture on top of the ribs.
8. Soak the hay in water for 10 minutes. Drain and wrap the hay around the ribs.
9. Place the ribs back on the grill or in the oven and cook for an additional 10 minutes, or until the hay is slightly charred.
10. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 2 hours and 10 minutes
Temperature:
350°F
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 600
Fat: 38g
Carbohydrates: 28g
Protein: 38g
Sodium: 1,500mg
Substitutions for ingredients:
- Pork spare ribs can be used instead of baby back ribs.
- Tamari sauce can be used instead of soy sauce.
- Brown sugar can be used instead of honey.
- Lime juice can be used instead of rice vinegar.
- Olive oil can be used instead of sesame oil.
Variations:
- Add 1/4 cup of orange juice to the sauce for a citrusy flavor.
- Use different herbs and spices, such as rosemary, thyme, or oregano.
- Add 1/4 cup of pineapple juice to the sauce for a tropical twist.
Tips and tricks:
- Make sure to wrap the ribs tightly with aluminum foil to keep them moist.
- Soak the hay in water before wrapping it around the ribs to prevent it from catching fire.
- Let the ribs rest for 10 minutes before serving to allow the juices to redistribute.
Storage instructions:
- Store leftover ribs in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Preheat the oven to 350°F.
- Place the ribs on a baking sheet and cover with aluminum foil.
- Bake for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the ribs on a platter with the herb mixture sprinkled on top.
- Garnish with fresh herbs and sliced chili peppers.
Garnishes:
- Fresh herbs, such as cilantro, basil, and mint.
- Sliced chili peppers.
- Chopped peanuts.
Pairings:
- Steamed rice.
- Stir-fried vegetables.
- Asian-style slaw.
Suggested side dishes:
- Steamed bok choy.
- Fried rice.
- Egg rolls.
Troubleshooting advice:
- If the ribs are dry, brush them with more sauce before wrapping them in aluminum foil.
- If the hay catches fire, remove the ribs from the grill or oven and extinguish the flames with a spray bottle of water.
Food safety advice:
- Make sure to cook the ribs to an internal temperature of 145°F to ensure they are safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
- Hay-wrapped cooking is a traditional cooking method in many cultures, including Chinese and Vietnamese cuisine.
Flavor profiles:
- Salty, sweet, and savory with a hint of spice.
Serving suggestions:
- Serve with a cold beer or a glass of white wine.
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