These Asian Ribs are from 'Lost Tables' - famous restaruant recipes. These delicious ribs are from Chef Ny Vongsaly of Bobo Noodle House in St. Louis, Missouri.
I love it when I find restaruant Chef's recipes. You can bet they have been well tweaked and tested and appeal to a large audience! These ribs are no exception.
The original recipe uses Spare ribs. I used Back ribs and adjusted the cooking time accordingly but I included the original spare rib instruction in the notes.
I used a sweetened chili garlic sauce so I reduced the original 1 cup of honey called for to ½ cup. The sauce was still plenty sweet so if you are using a sweetened chili sauce you could consider reducing further or omitting the honey. In that case you will want to taste the sauce after you have blended the ingredients and adjust sweetness to taste. If you are using a traditional unsweetened chili paste then go with the full cup of honey.
I served these with this crunchy potato salad for a real cottage type meal!
Wine Pairing for Bobo Noodle House Asian Ribs
Sweet meals can be tricky to pair wine with. The sweetness of the meal can make even the best dry wine seem bitter so the recommendation here is for an off-dry Riesling, Gewurtraminer or Pinot Gris. The emphasis on is the off-dry so a off-dry Moscato or Prosecco could also work.
Bobo Noodle House Asian Ribs
- 2 racks back ribs approx 6 lbs.
- salt and pepper for seasoning
Asian Rib Sauce
- ½ cup sesame oil
- 1 cup honey See Note 1.
- 1 cup soy sauce I used low salt Tamari
- ½ cup Asian Chili paste See Note 1.
- 1 teaspoon garlic minced
- 1 teaspoon fresh ginger minced
- Preheat oven to 325℉. Prepare enough foil to fully wrap each rack of ribs.
- Remove silver skin from back of rack of ribs. See Note 1 for spare rib instructions.
- Salt and pepper both sides of the rack of ribs and enclose tightly in foil.
- Lay foil wrapped racks on a rimmed baking sheet and bake 2 ½ hours.
- While ribs are baking mix all sauce ingredients together until evenly combined.
- Remove foil and brush sauce generously over the racks. Return to the oven for another ½ hour brushing generously on both sides with more sauce twice more about 10 minutes apart. If you want sauce to thicken, turn broiler and move ribs up to about 6 " below broiler. Broil about 5 minutes, with meaty side up. Watch racks carefully so they don't burn.
- Slice ribs into sections to serve. Heat extra sauce and pass separately.
- Leftover ribs keep well in the fridge for a few days. Ribs and sauce can also be frozen. well sealed up to 3 months. Reheat gently uncovered.