RIBS
1 rack of baby back ribs left in a complete rack

RIB RUB
1/4 cup ground chipotle peppers (dry)
1/4 cup mustard seed ground
1/4 cup chile powder
1 tablespoon crushed red pepper
1 tablespoon dried tobassco peppers (ground)
2 tablespoons toasted cumin (ground)

INSTRUCTIONS:

• Combine all rub ingredients.
• Generously rub the rack with spice rub.
• Set aside for several minutes.
• Place the rack of ribs in a 2–3 inch-deep roasting pan dust and with salt and pepper.
• Cover with cold water just up to the ribs, so it is almost covering them.
• Place a piece of parchment paper over ribs and cover with aluminum foil.
• Put in a preheated oven at 375 degrees and cook for approximately 1.5 hours. Then check for tenderness.
• Take one side of already cooked ribs, and slice the ribs between the bones and arrange on a Teflon sheet pan (we will wait until the last minute to heat this up).
• Add sauce (recipe below).

SAUCE
2 cups hoisin sauce
1/2 white onion small dice
2 cloves garlic chopped
1 finger size piece if ginger chopped
1/4 cup rice vinegar
1/4 cup mirin rice wine
4 kaffir lime leaves
1/4 cup brown sugar
2 tablespoons sriachi paste
2 tablespoons crushed red pepper
1 tablespoon ground black pepper
1/4 cup teriyaki sauce

INSTRUCTIONS:

• Sauté onion in 2 tablespoons of olive oil, add garlic.
• Add the rest of the ingredients and adjust heat to medium—this sauce does not need to rapidly boil, just a gentile simmer.
• Once simmering, remove from heat and set aside (it can remain in the sauce pan).

© 2007 Denise Appel. Permission must be given by Denise Appel to reproduce.