Kurt’s baby back ribs with Asian BBQ sauce
No matter the season we’ve got a barbecue recipe for it! Based on ribs tasted at the 10th anniversary of the Ko Olina Taste at Kapolei in Hawaii recently, these Asian BBQ Baby backs are succulent slivers of falling- off- the- bone pork with a slight kick. I think my husband Kurt’s rendition has the all of the fire and the caramelized goodness Chef Matt Small of Haleiwa Joes created.
Using the baby back cuts guarantees tender BBQ. The sauce is multi-layered flavors that marry well . Using local Huckleberry or Marionberry honey gives these a decidedly Northwest flavor. Try these for your next football gathering!
Kurt’s baby backs with Asian BBQ sauce
- 3 to 4 pounds of baby backs (serves four people)
Directions: Wash and pat dry ribs. Cut ribs into serving pieces. Place into large Pot, cover with water and simmer 45 minutes. Drain . Pour BBQ sauce over ribs and grill.
- 2 cups of sherry wine( the good stuff)
- 2 cups local honey
- 2 star anise
- 2 bay leaves
- 1 teaspoon allspice
- 8 cups soy sauce
- 1/4 cup Dijon mustard
- 5 tablespoons minced ginger
- 1 1/2 teaspoons sambal oelek ( Viet. chili sauce) or Sriracha Hot Chile sauce
- 1 1/2 cups peanut oil
Mix all together. Best made a day ahead. May freeze extra ,as it makes a large batch.