Succulent pork back ribs are topped with a citrusy chili-spiced glaze, crunchy peanuts and green onions. The result is sweet, sour — and hard to resist.
Like many home cooks, I keep a variety of condiments in my refrigerator, at the ready to add flavour to a wide range of dishes. Those condiments include Asian-style ones, with one of my personal favourites being Thai sweet chili sauce.
To ensure the ribs were appealingly tender, I seasoned two, meaty, half racks of pork back ribs with salt and pepper, individually wrapped them in foil, and then baked them 95 minutes. As noted in past columns using this technique, as the ribs cook in the foil, their natural juices release, steam builds and, by the end of cooking, they are very tender and have a rich pork flavour.
The recipe serves two; half a meaty rack of ribs per person. If feeding a larger group, the recipe could be doubled or further expanded. To make a meal of the ribs, serve them with steamed jasmine rice and a vegetable stir-fry or charred green vegetable. As you’ll see in today’s recipe photo and second recipe, I did the latter, serving the ribs with charred broccolini with soy and sesame. It is a smoky-tasting, easy to make side dish that pairs well with the ribs and their glaze.
Season the ribs with salt and pepper. Package up and seal ribs in the foil. Set ribs in a single layer on a baking sheet. Bake ribs 95 minutes, or until very tender.
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