My niece Isabella happens to be one of my favorite persons in the whole wide world. She’s a finicky eater so I was ecstatic to find that she loved these ribs. They are fairly simple to put together. Add half or none of the chile to keep them simply sweet.
4 servings
1 cone piloncillo
1 cup soy sauce
1 tablespoons asian sesame oil
1 california, stemmed, seeded, finely minced (by hand or in a spice grinder)
4 garlic cloves, minced
1 ½ tablespoon minced peeled fresh ginger
3 pounds St. Louise-style pork baby back ribs
¼ cup minced green onions
Whisk piloncillo, soy sauce, sesame oil, chile, garlic, ginger and ¼ cup water in a heavy medium saucepan over low heat until piloncillo dissolves. Transfer to bowl and cool completely. Add ribs and toss to coat. Cover bowl with plastic wrap and cover and refrigerate at least one hour or overnight.
Heat oven to 450 F. Remove ribs from marinade and place curved-side up on a rack set over a rimmed foil-lined baking sheet. Roast for 20 minutes.
Meanwhile, stir the marinade in a heavy medium saucepan over medium-high heat 20 minutes or until thick and syrupy.
Flip the ribs and cook, basting frequently with reduced marinade, until ribs are tender, about 20 mire minutes. Transfer ribs to platter and sprinkle with green onions.
I can’t wait to try these ribs, And I will as soon as my book gets here!
Wow! I made this recipe yesterday for my family and my dad who is very picky with his bbq sauce did a double take! The piloncillo is key to making this recipe a staple from now on in our dinner repertoire! Sooo good can’t wait to try it again! Thanks Marcela for sharing this wonderful AND easy to make recipe with all of us!!!
hola ke tal saludos!!! Marcela,sus recetas estan para chuparce los dedos no saves lo contento que estoy al saver ke nosotros los Mexicanos tenemos Talento para todo.pues lo digo xti heres lo maximo y me siento muy orgulloso de saver ke tu tengas ese talento culinario,mira Yo soy mexicano y radico en NY y me gusta mucho lo ke es el arte de la cocinalo poco ke yo se preparar lo he a prendido en mi trabajo pues soy cocinero x un buen tiempo no profesional pero lo ke hago lo hago con mucho entusiasmo y gusto xke me gusta mi trabajo y me gustaria segir aprendiendo mas porque en un futuro pienso poner mi propionegosio de comida.Yo supe de ti en cuando salistes en un periodico de aki de New York ke se llama EL ESPECIALITO. ke sircula aki y bueno muchos saludos y cuidece mucho ke yo segire mirando su pagina, espero ke me respanda me pondre mas feliz y contento al saver de uste Y GRACIAS..