Asian-Style Baby Back Ribs

 

 Size of Servings: 4 (2 racks)

Ingredients for Rib Cooking Water: 2 kg of baby back or country ribs.

Add enough water to cover the ribs.

One cinnamon stick

half a teaspoon of freshly grated ginger

One-fourth teaspoon of newly grated nutmeg

Two complete cloves
Half a tablespoon of seed fennel
1/4 cup white wine (tequila, rum, or bourbon can be used instead)

freshly ground black pepper and sea salt

Asian Barbecue Sauce Ingredients: 2 minced garlic cloves

Half a cup of hoisin sauce

A single cup of sweet chili sauce from Thailand

1/4 cup wine vinegar and rice

One-fourth cup soy sauce

One-third cup of roasted sesame oil

One-fourth cup of dark brown sugar

one tsp sea salt.

chopped green onions and fresh parsley for garnish.

DIRECTIONS:

 Take off the membrane from the rib cage's underside.
Depending on how big the ribs are, cut them into two halves. Add all other ingredients for cooking and cover with water. Simmer until tender, about 45 minutes. Coat the chunk with sauce and place it in a single layer in a roasting pan. Roast, covered, in the oven until soft. 30 minutes or so. You may roast it on a barbeque grill until it caramelizes by uncovering it and letting it cook.