Ingredients
3 tablespoons safflower oil
1 rack baby back ribs, split in half (about 3 1/2 pounds)
5 ounces fresh ginger (about 5 inches), thinly sliced
3 garlic cloves, sliced
1/4 cup finely chopped lemongrass
1 dried Thai chile
2/3 cup tamari or soy sauce
5 cups water
1 teaspoon sugar
1 teaspoon coarse salt
1/2 cup hoisin sauce
2 garlic cloves, minced
1/4 cup tamari or soy sauce
1/4 cup honey
1/8 teaspoon five-spice powder
1 dried Thai chile
1/2 teaspoon finely grated orange zest
2 tablespoons Champagne vinegar
Preparation
Make the ribs: Heat oil in a medium Dutch oven over medium-high heat. Add ribs, working in batches if necessary, and cook until golden brown, 3 to 4 minutes per side. Transfer ribs to a plate, leaving drippings in pot.
Reduce heat to medium, and add ginger, garlic, lemongrass, and chile. Cook until golden and fragrant, about 5 minutes. Add tamari or soy sauce, water, sugar, salt, and ribs. Cover, and gently simmer until ribs are tender, about 1 hour.
Make the glaze: Combine hoisin, garlic, tamari or soy sauce, honey, five-spice powder, chile, orange zest, and vinegar in a medium saucepan over medium-high heat. Simmer until mixture coats the back of a spoon, about 10 minutes. Remove from heat.
Preheat broiler. Remove ribs from liquid, and transfer to a rimmed baking sheet. Brush glaze all over ribs, and broil until glaze starts to bubble, about 3 minutes per side. Transfer to a serving platter, and brush with more glaze before serving.
