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.
Billie-Jean's Mahogany Glazed Ribs
- 1 rack baby back ribs
- ½ cup hoisin sauce
- ¼ cup honey See Note 1.
- ¼ cup chili paste see Note 1.
- ¼ cup dark sweet soy sauce See Note 2.
- ¼ cup sesame oil
- 2 Tbsps ginger
- scallions for garnish optional
- 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.