Pineapple Glazed Pork Ribs
- 2 pounds baby back pork ribs
- 2 tablespoons toasted sesame oil
- 1/4 cup Chinese five-spice powder
- Kosher salt and freshly ground black pepper
- 1 tablespoon toasted sesame seeds, for garnish
- Chopped fresh cilantro leaves, for garnish
- Pineapple glaze:
- 2 tablespoons unsalted butter
- 1 whole fresh pineapple, peeled and cubed
- 1 cup low-sodium soy sauce
- 1/2 cup dark rum
- 1/4 cup hoisin sauce
- 1/4 cup ketchup
- 3 tablespoons rice vinegar
- 1/4 cup brown sugar
- 1 fresh red chile, sliced thin
- 2 garlic cloves, smashed
- 1 (2-inch) piece fresh ginger, whacked open with the flat side of a knife
Preheat the oven to 300 degrees F.
Rub the ribs all over with the sesame oil; season generously with five-spice powder, salt, and pepper. Arrange the ribs in a single layer in a shallow roasting pan and roast for 2 to 2 1/2 hours.
To prepare the pineapple glaze: In a saucepan over medium heat melt the butter and add the pineapple chunks; saute for 3 minutes. Add the soy sauce, rum, hoisin sauce, ketchup, vinegar, brown sugar, chile, garlic, and ginger. Bring to a slow simmer and cook, stirring, until thickened, about 20 minutes. Pull out the ginger pieces. Pour the glaze into a blender and puree until smooth.
In the last 30 minutes of cooking, baste the ribs with some of the glaze. When they are done, the pork will pull away from the bone and you will see about 1/2-inch of bone showing. When you are ready to eat, baste the ribs with more glaze and stick them under the broiler for 5 to 8 minutes to give the ribs a nice crust. (Watch them carefully as they can easily burn.) Separate the ribs with a cleaver or sharp knife, pile them onto a platter, and pour on the remaining sauce. Sprinkle with sesame seeds and chopped cilantro before serving.
Recipe courtesy of Mario Batali
Recipe courtesy of Ingrid Hoffmann