You may also like
Categories:
rack baby back pork ribs anise pods peels from orange-blossom honey hoisin sauce sesame oil clove garlic ginger sambal oelek tangerine peel
Viewed: 80 - Published at: 6 years agoIngredients
- 1 rack baby back pork ribs, about 3 pounds
- 4 to 6 star anise pods
- Peels from 2 tangerines, coarsely chopped
- 1 cup orange blossom honey
- 1/4 cup hoisin sauce
- 1/4 cup toasted sesame oil
- 1 large clove garlic, coarsely chopped
- 1 (2-inch) knob fresh ginger, peeled and coarsely chopped
- 1 teaspoon Szechuan peppercorns
- 1 teaspoon Chinese five-spice powder
- 1 tablespoon sambal oelek
- 2 tablespoons chopped tangerine peel, for garnish
Method
- Rinse the ribs under cold water and pat dry with a paper towel.
- Place the ribs in a baking dish, sprinkle with the star anise, and set aside.
- To make the marinade, in a blender, combine all of the ingredients and process until the mixture is fairly smooth.
- Pour over the ribs, cover tightly with aluminum foil, and refrigerate overnight.
- Preheat the oven to 300F.
- Remove the ribs from the refrigerator and bring to room temperature, about 30 minutes.
- Place the covered dish in the oven and cook for 2 12 hours.
- Remove the ribs from the oven.
- Remove the foil and set aside.
- Baste the ribs with the sauce and return to the oven, uncovered.
- Cook for another 30 minutes.
- Remove the ribs from the oven and tent with the reserved foil.
- Allow to rest for 15 minutes.
- Transfer the rack to a cutting board and cut between the bones.
- Serve with a sprinkle of tangerine peel.
