Another restaruant chef recipe! These Mahogany Glazed Ribs are from Bille Jean's in Clayton, Missouri but the were a mainstay on 3 different restaruant menus!

Similar to the Bobo Noodle House Asian Ribs, these were developed by the same chef Ny Vongsaly and owner Zoe Robinson to combine their favourite Asian and Mediterranean influences.

The published title said Spare Ribs (as does Bille Jean's menu) but the instructions were for back ribs - so I am going with the recipe as written.

Two recipe notes:

Asian chili paste is traditionally unsweetened but I had sweetened chile garlic sauce on hand. So I used that and omitted the honey in this recipe.
Sweetened Dark Soy sauce is exactly what it says - it is not your traditional soy sauce. You can buy it at Asian stores (also known as Kecap Manis) but it is very simple to make so don't let that ingredient throw you off.

Wine Pairing for Mahogany Glazed Ribs

These ribs are not overly sweet. No sweeter than anything glazed with a BBQ type sauce. My first choice would be a medium body, low tannin wine like a Pinot Noir or GSM Rhone blend.

On the white spectrum a white Rhone blend, Gewurtztraminer, Riesling or a Pinot Gris would be nice.

Close up of glossy ribs with mahogany soy glaze.

Billie-Jean's Mahogany Glazed Ribs

Sweet spicy Oriental ribs that fall off the bone.

Author: Carolyn Hetke

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5 from 1 vote

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Course: Main Dish

Cuisine: Asian

Prep Time: 21

Cook Time: 2 10

Total Time: 2 31

Servings: servings

Ingredients

Instructions

Rinse ribs with cold water.
Place ribs in a large stock pot. You may have to cut the rack in half or thirds to submerge the ribs. Bring the water to a boil and simmer 1 ½ to 2 hours until the meat pulls away from the bone.
Strain and cool the ribs.
Mix the sauce ingredients and bring to a boil in a large sauce pan. Slice ribs in to individual portions. Add the ribs to the sauce in the pan and cook until sauce is caramelized - about 5-7 minutes.
Serve garnished with scallions if desired.

Notes

Note 1: traditional Asian chili past is unsweetened. I used sweetened chili garlic sauce so I omitted the honey.

Note 2: Dark sweet soy sauce, also known as Kecap Manis or Indonesian Sweet Soy Sauce, is available in Asian grocery stores or on line but it is simple to make your own. See dark sweet soy sauce recipe here.

Nutrition

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