pat's Recipe

SPICY HONEY-GLAZED BABY-BACK PORK RIBS

Category: Pork

Serves 6 as an appetizer, 2 to 3 as a main course

1 cup sake (Japanese rice wine)

1/3 cup Asian-style toasted sesame oil

1/4 cup honey

1 teaspoon ground pure chili powder

2 tablespoons grated fresh ginger

2 tablespoons minced fresh garlic

2 sides baby back pork ribs, about 3 pounds total weight

4 scallions, cut diagonally into thin slices

In a mixing bowl, combine the sake, sesame oil, honey, chili powder, ginger, and garlic. Stir until the honey has dissolved completely.

Put the ribs in a nonreactive container just large enough to hold them one rack on top of the other; or use a large, heavy-duty resealable food storage bag. Pour the sake marinade mixture over the ribs in the container or into the bag with the ribs. Cover the container with plastic wrap or aluminum foil, or seal the bag and place it inside a container to catch any leaks in case it is accidentally punctured. Leave to marinate in the refrigerator overnight.

Preheat the oven to 300 degrees F.

Transfer the ribs side by side in a single layer to a baking pan with a rim. Pour about half of the marinade over the ribs, discarding the rest of the liquid.

Cover the pan with aluminum foil and bake the ribs until the meat is fork-tender, about 2 hours, turning the ribs every 30 minutes or so.

About 30 minutes before the ribs are done, preheat the broiler or an outdoor grill. Set the broiler or grill rack about 4 inches from the heat.

When the ribs are done, carefully transfer them to the broiler or grill rack. Brush evenly with some of the baking juices on the side facing the heat and broil or grill until nicely glazed, 3 to 4 minutes, watching carefully so they don't burn. Baste the other side and broil or grill until it is glazed, 3 to 4 minutes longer.

With a sharp knife, cut the ribs between the bones into individual pieces. Arrange them on a large serving platter, garnish with scallions, and serve immediately.