HOISIN & LEMONGRASS BABY BACK RIBS

Sue and I have been taking various cooking classes at the Sac. Natural Food Co-op. We recently took an International Grilling Class. This is one of the rib recipes that Dionesio Esperas one of the instructors at the Co-op demonstrated. It is an Asian inspired rib recipe.

It is very easy and is delicious.

2 racks of baby back ribs

2 3" pieces of lemon grass thinly sliced

4 green onions cut into 1 inch pieces

3 cloves garlic

1/2 bunch coarsely chopped cilantro

2 tsp ground cumin

3 Tbsp soy sauce

3 Tbsp sherry

1/4 tsp fresh ground pepper

1/4 tsp sea salt

2 Tbsp canola oil

Hoisin Glaze

1/4 to 1/2 C Hoisin Sauce

1/4 C honey

1 Tbsp sesame oil

1 Tbsp soy sauce

1 tsp corn starch mixed with 2 Tbsp water

Trim ribs of excess fat and connective tissue. In food processor combine all the marinade ingredients and puree into a smooth paste, adding a bit of water if needed.

Cut 2 pieces of parchment paper and foil large enough to cover each rack completely. Place the parchment on top of the foil, place a rack of rib on the parchment and spread the marinade on both sides. Wrap the rack in the tightly in the parchment and then in the foil. Repeat with the other rack. Marinate overnight or for at least an hour.

Preheat oven to 350. Bake ribs for an hour and 30 min. Allow to cool slightly before handling.

Remove ribs and save any of the juices for basting.

Heat the grill to medium low-barbecue on indirect heat until ribs are tender and nicely browned, basting often with the juices.

While ribs are cooking combine the glaze ingredients in a small sauce pan. Bring to a simmer and simmer 5 min. to thicken.

When ribs are done brush with glaze before serving.