Baby Back Ribs* Recipe

Prep ribs

Preheat oven to 135°C (275°F). Remove membrane from the bone side of the ribs: slide a knife under the membrane at one end and pull it off using a paper towel for grip.

Make dry rub

In a small bowl, combine kosher salt, black pepper, paprika, garlic powder, onion powder and brown sugar. Stir to blend evenly.

Pat ribs dry with paper towels. Brush both sides lightly with yellow mustard as a binder, then evenly rub the dry rub onto both sides of the ribs, pressing it into the meat.

Place ribs bone-side down on a large sheet of foil (shiny side in), add a shallow pool of 120 ml apple cider vinegar and 120 ml water around (not pouring directly onto rub). Tightly wrap the foil to seal. Place on a rimmed baking sheet.

Bake in the preheated oven for 2.5 to 3 hours, until meat is tender and pulls back from the bone about 1/4 to 1/2 inch. Optional: check after 2 hours for tenderness.

While ribs bake, make the sauce. In a small saucepan over medium heat combine the store-bought BBQ sauce, hoisin, soy sauce, rice vinegar, sesame oil, grated ginger and minced garlic. Simmer gently, stirring occasionally, for 5–7 minutes to meld flavors. Remove from heat and keep warm.

When ribs are tender and out of the oven, carefully unwrap foil and discard accumulated juices or reserve a few tablespoons to thin sauce if desired. Brush ribs generously with the warm sauce on both sides.

Optional broil/grill: Preheat broiler or set grill to medium-high. Place sauced ribs under broiler or on the hot grill for 3–5 minutes per side, brushing a second time with sauce, until glaze is sticky and slightly charred. Watch closely to avoid burning.

Combine shredded green cabbage, red cabbage, and carrot in a large bowl. Add sliced scallions, chopped cilantro and toasted sesame seeds.

In a small bowl whisk rice vinegar, soy sauce, sesame oil, honey, and fresh lime juice until combined. Season with salt and black pepper to taste.

Pour dressing over slaw and toss thoroughly to coat. Let sit at least 10 minutes for flavors to meld, or refrigerate up to 2 hours. Toss again before serving.

If frying: heat vegetable oil in a heavy pot to 175°C (350°F). Rinse cut potatoes and pat dry, then (optional) toss with 1 tsp cornstarch for extra crispness. Fry in batches 3–5 minutes until golden and cooked through. Drain on paper towels, season immediately with salt and pepper.

If oven-baking: preheat oven to 220°C (425°F). Toss dried potato sticks with 2 tbsp oil (portion of the oil listed), salt and pepper. Spread in a single layer on a baking sheet. Bake 25–30 minutes, turning once, until golden and crisp.

Keep fries warm in a low oven while finishing ribs if needed.

Transfer ribs to a cutting board and let rest 5 minutes. Slice between bones into individual portions.

Arrange ribs on plates with a portion of fries and a scoop of Asian slaw. Garnish ribs and slaw with cilantro leaves and serve lime wedges on the side for squeezing.