Ingredients: |
Ingredients: FOR SAUCE
1c orange juice
1/2c sugar
1/3c cider vinegar
2T ketchup
2T soy sauce
1 1.2 tsp cornstarch
1T fish sauce
2T vegetable oil
2 jalapeno chiles, stemmed and sliced into thin rings; remove seeds if averse to spicy taste
2 garlic cloves, minced
1 tsp minced fresh ginger
FOR RIBS
2 (2 pound) racks baby back ribs. trimmed
1T Kosher salt
1 tsp pepper
4 scallions, sliced thin on bias
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Directions: |
Directions:FOR THE SAUCE
1. Whisk orange juice, sugar, vinegar, ketchup, soy sauce, cornstarch and fish sauce together in a bowl. Heat oil in medium saucepan over medium-high heat until shimmering. Add jalapenos, garlic, and ginger until fragrant, about 30 seconds. Stir in orange juice mixture and bring to a boil. Cook stirring occasionally, until thickened, about 3 minutes. Transfer 1/2c of sauce to bowl, leaving jalapenos behind, and set aside.
FOR THE RIBS
2. Adjust oven rack to middle position and heat oven to 325º. Line rimmed baking sheet with aluminum foil and set wire rack in sheet. Sprinkle ribs all over with salt and pepper. Place ribs on prepared wire rack and brush all over with reserved sauce (use all sauce). Arrange ribs meat side up. Roast until tender (fork inserted into meat will meat no resistance) and middle of rib rack registers at least 205º, 2 to 2 1/2 hours.
3. Brush tops of ribs with 1/4c remaining sauce. Return ribs to oven and roast until sauce sets, about 10 minutes. Let ribs cool for about 5 minutes. Reheat remaining sauce over medium heat until hot, about 4 minutes. Cut ribs between bones. Toss ribs, half of scallions, and remaining sauce together in a large bowl. Transfer to serving platter and sprinkle with remaining scallions. Serve |
This recipe for Sweet and Sour Baby Back Ribs is from