Banh Mi Baby Back Ribs
TOTAL TIME: Prep: 3 hours Grill: 15 min.
YIELD: 4 servings.
Ingredients
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4 pounds pork baby back ribs
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2 whole garlic bulbs
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1 large navel orange, quartered
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1 cup Korean barbecue sauce, divided
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3/4 cup rice vinegar
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1/2 cup sugar
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1/3 cup water
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1/2 cup shredded carrots
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1/2 cup shredded daikon radish
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1/2 cup thinly sliced green onions
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Toppings: Thinly sliced cucumber, sliced fresh jalapeno pepper, cilantro leaves and lime wedges
Directions
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1.
Preheat oven to 325°. Place ribs in a large roasting pan. Remove papery outer skin from garlic bulbs, but do not peel or separate the cloves. Cut off top of garlic bulbs, exposing individual cloves; add to roasting pan. Add orange; cover pan with heavy-duty foil and seal tightly. Bake until tender, 2 to 2-1/2 hours, brushing with 1/2 cup barbecue sauce halfway through cooking.
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2.
Meanwhile, in a small saucepan, combine vinegar, sugar and water. Bring mixture to a boil over high heat; cook until sugar is dissolved, about 2 minutes. Let cool completely. Place carrots, radish and green onions in a bowl; add brine. Refrigerate until serving.
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3.
Prepare grill for medium direct heat. Carefully remove ribs from roasting pan; discard garlic and orange. Place ribs on grill rack; brush with some of the remaining 1/2 cup barbecue sauce. Grill, covered, over medium heat until browned, 15-20 minutes, turning and brushing occasionally with sauce. Cut into serving-sized portions. Serve with pickled vegetables, toppings and remaining sauce.
Nutrition Facts
1 serving: 718 calories, 50g fat (16g saturated fat), 163mg cholesterol, 1499mg sodium, 23g carbohydrate (17g sugars, 1g fiber), 45g protein.
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