4 or 6 slabs baby back ribs, about 10 - 12 ribs per slab
Chinese five spice powder
Kosher salt
Coarse black pepper
Directions for Ribs:
1. Preheat your gas grill or charcoal to medium high heat.
2. Season the ribs liberally on both sides with spices. Place the ribs on the grill and cook for about 5 minutes per side. Remove the ribs from the grill and allow to cool. (Or, if you prefer, you can broil in a conventional oven for 5 minutes per side.)
3. Preheat the oven to 350 degrees F.
4. Wrap the ribs in plastic wrap, then in foil, place on a baking sheet, and bake at 350 degrees for 1½ hours. Remove the ribs from the oven and allow to cool while still wrapped.
5. Prior to serving, spoon the Orange-Chipotle Glaze (see recipe below) over the ribs, liberally coating both sides. Serve one slab of ribs per person, and pass the Orange-Chipotle Glaze at the table.
Yield: 4 - 6 servings
Orange-Chipotle Glaze for the Baby Back Ribs
Ingredients for Glaze:
1 cup orange juice
2 cups cider vinegar
1 7-ounce can chipotle peppers in adobo sauce, pureed in the blender or finely chopped
1 cup soy sauce
8 cups sugar
Directions for Glaze:
1. In a heavy 3-gallon non-reactive stockpot, reduce the orange juice to ¼ cup.
2. Add the remaining ingredients and cook over medium-high heat until the sugar has melted and the sauce has reduced to 4 cups and coats the back of a spoon, about 20 - 30 minutes. (Note: be sure to use a large pot as specified and also watch carefully while reducing the glaze - it has a tendency to overboil!)
Yield: 4 cups sauce
Yeah, I love that channel. Missed Emeril today, so I'll just catch it a little later. We will definitely be there for Iron Chef! I love that show!!
