- 1 2-2 1/2 lb. rack of baby back ribs
- 1 cup Shaoshing Chinese rice wine
- 2 tsp Szechuan peppercorns
- 6 slices fresh ginger
- 2 tsp toasted sesame seeds
- 1 tablespoon sliced green onions
- 6 tablespoon hoisin sauce
- 4 tablespoon ketchup
- 4 tablespoon maltose, sub. honey
- 4 green onions chopped
- 2 tablespoon brown sugar
- 1 tablespoon Sambal Oelek or chile paste
- 4 cloves minced garlic
- 1 tablespoon minced fresh ginger
Trim any fat off the ribs and remove the silver skin from the underside of the rack. Place the ribs in a wide stockpot and cover with water and bring to a boil. Turn the heat down to a simmer and skim any foam off using a small wire strainer. Add the Shaoshing rice wime, Szechuan peppercorns, and ginger and turn the heat down to a simmer and cover the stockpot. Simmer the ribs for 90 minutes or until a knife inserts easy into the meat.
Pre-heat the over to 375. In a small saucepan, add the hoisin sauce, ketchup, Shaoshing rice wine, maltose, brown sugar, garlic and sambal oelek. Stir the sauce to combine the ingredients and turn off the heat.
Place the rack of ribs on a cookie rack over a baking sheet, and brush with some of the glaze. Roast the ribs in the oven for 15 minutes, then brush again with some of the glaze. Roast the ribs for 15 more minutes until the glaze is thick, caramelized and bubbling.
Take the rack of ribs out of the oven and brush with more glaze. the rack with more glaze then cut the ribs between the bones. Garnish the ribs with toasted sesame seeds and green onions. Serve extra glaze on the side for dipping the ribs.