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SPICY-SWEET-AND-TANGY BARBECUE RIBS
Serves 4
Ingredients:
2 slabs baby back ribs (about 2 ½ pounds each)
Kansas City Dry Rub for Pork
1/2 cup Bourbon-Brown Sugar Barbecue Sauce (recommended, but you can substitute your sauce of choice)
1/2 cup Chinese Style Duck Sauce (recommended, but you can use store-bought Duck Sauce)
1/2 cup Hoisin Sauce
1/4 teaspoon Cayenne
1 teaspoon powdered ginger
Preparation:
Preheat oven to 300°F.
1. Rinse the meat under cold water and dry. Using a paper towel, pull the membrane off the back of the ribs, and discard.
2. Sprinkle the ribs all over generously with the dry rub mix and rub the mix into the meat.
3. Place the ribs, meaty side up, on a broiler-safe wire rack set inside a large rimmed baking sheet or roasting pan, refrigerate covered overnight. (optional)
4. Remove the ribs from the fridge an hour before placing in the preheated oven. Cover with tin foil and roast on the middle rack of the oven for about 2 hours until tender but not falling apart.
5. Preheat your grill or broiler (about 8 inches from the flame).
6. While the grill preheats, mix the duck sauce and barbecue sauce and baste the ribs generously all over.
7. Place the ribs meaty side down on the grate and grill until the meat just begins to char. (about 3 minutes)
8. Turn over and baste again leaving on the grill for another 2-3 minutes until the ribs begin to char on the bottom side.
9. Transfer ribs to a carving board and let rest for 5 minutes. Cut the ribs between bones to separate, and mound ribs on a serving platter.
10. Garnish with sliced scallions or chopped cilantro (optional)
11. Serve with extra Duck Sauce-Barbecue Sauce mixture on the side. (optional)
Wine pairing: medium-bodied red wines like Cotes du Rhone, Zinfandel, non-leathery Rioja, lighter Grenache; fuller-bodied, non-minerally, fruit-forward white wines could include full-bodied Viognier, Riesling, or many white wines from the Rhone Valley.