Braised Baby Back Ribs with Bean Threads
- prep time 1 min
- total time 1 min
- serves 4
2 lb. Baby back pork ribs, cut in 2 pieces (908 grams)
3 clove garlic, minced
2 Tbsp grated ginger (30 ml)
1 cooking onion, chopped
½ dried chile pepper, crushed or 1 fresh chile, minced
8 cloves, crushed
Small handful Chinese peppercorns (Szechuan peppercorns)
Grated zest of 1 orange
Juice of one orange
½ cup soy sauce (125 ml)
⅓ cup hoisin sauce (75 ml)
⅓ cup honey (75 ml)
Juice of ½ lime
½ cup dry sherry (125ml)
1 5 oz package bean threads (also known as cellophane noodles) (150 grams)
1. Add garlic, ginger, onion, chile, cloves, Chinese peppercorns, orange zest, orange juice, soy sauce, hoisin sauce, honey, lime juice, sherry to re-sealable plastic bag or bowl. Mix well. Add baby back ribs and turn to cover with marinade. Transfer to fridge and marinade overnight.
2. Preheat oven to 325 degrees F.
3. Add ribs and marinade to a shallow roasting pan. Add enough water to just cover the ribs. Cover with foil. Transfer to oven. Cook until ribs start getting a little tender, about 2 to 2 ½ hours, turning often to ensure even cooking. Remove foil and cook for an additional 30 minutes until ribs are tender and most of liquid has evaporated. Cut the rack into rib portions. Serve ribs with the bean threads.Bean Threads
1. Add enough boiling water to cover the bean threads. Soak for 3 minutes. Drain and rinse in cold water. Sauté the bean threads with some of the sauce from the ribs in a wok. Stir fry until heated through.