Bon Appetit/September 2002

Korean-Style Baby Back Ribs
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1-1/4 cups sugar 1 cup soy sauce 1/2 cup (packed) golden brown sugar
1/4 cup oriental sesame oil 1/4 cup hot chili sauce (such as sambal oelek or sriracha) 4 green onions, chopped
6 garlic cloves, chopped 1 tablespoon minced peeled fresh ginger 1 cup plus 1 tablespoon water
1 tablespoon cornstarch 2 large racks meaty baby back pork ribs (each about 2 pounds)



1 Whisk first 8 ingredients and 1 cup water in large saucepan until well blended. Whisk cornstarch and 1 tablespoon water in small bowl. Add to mixture in saucepan. Bring to boil over high heat, whisking constantly. Boil until mixture thickens, whisking occasionally, about 1 minute. Remove sauce from heat.
2 Preheat oven to 350 F. Line 18x12x1-inch baking sheet with foil. Place large metal rack on sheet. Whipe rib racks with damp cloth; place on rack. Brush each rib rack with 6 tablespoons sauce. Cover with foil; bake 1 hour. Uncover; baste with more sauce and bake uncovered until ribs are glazed and meat is tender, about 30 minutes longer.
3 Meanwhile, rewarm remaining sauce over medium heat. Cut pork between ribs. Serve with remaining sauce.

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