Asian Style Baby Back Ribs with Edamame Salad

Asian-Style Baby Back Ribs

Serves 4

These Asian-style babyback ribs are delicious served hot or at room temperature. For juicy, tender ribs, poach them before placing on the grill to barbeque. This also reduces the fatty content.

• 2 racks baby back ribs

  For poaching

• 3 tablespoons chopped ginger, (about 3 pieces, 1-inch each)
• 1 medium head (around 9 cloves) garlic, peeled and chopped
• 7 cups water or enough to cover ribs
• 1/2 teaspoon five spice powder

  For marinade

• 10 ounces hoisin sauce
• 4 tablespoons soy sauce
• 3 tablespoons ginger root, peeled and diced
• 4 cloves garlic, peeled and diced
• 4 tablespoons roasted sesame oil
• 1/4 teaspoon hot chile sesame oil
• 1 teaspoon five spice powder
• 3 tablespoons dry mustard
• 4 tablespoons dry sherry
• 2 teaspoons honey

  For garnish

• 12 cilantro sprigs for garnish
• 2 medium oranges, sliced thinly

To poach, use a pan that will fit the ribs and your stovetop. (Use two pans if you need to.) Place the ribs fatty side down, cover with the poaching liquid mixture and bring to a boil. Reduce to a simmer and cook for 15 minutes. Do not poach at a higher heat or the ribs will be tough.

Cool the ribs in the poaching liquid for 30 minutes then discard the liquid and other ingredients. While the ribs are cooling, create the marinade.

In a medium bowl, mix all the marinade ingredients well. When the ribs are cooled, coat them in the sauce, turning to cover completely. In either a pans or large sealable plastic bags, marinate in the refrigerator for 3 hours or overnight.

Prepare the grill for indirect cooking over a low heat.

Remove the ribs from the marinade; reserve remaining marinade. Cut the rib racks into 4-to-6 rib sections and arrange meaty side up on the grill.

Heat the marinade to boiling for two minutes, then reserve for basting the ribs.

Turn, rotate and baste the ribs with the marinade every 10 minutes, for approximately one hour. The ribs are done when they begin to pull away from the bone and the bone tips are exposed. An instant read meat thermometer inserted in the thickest part of the rib should read 160°F when they are done.

Transfer the rib racks to a cutting board and cut between the bones to separate. Place on a platter and garnish by scattering cilantro sprigs on top and placing the orange slices around the edge. Serve any remaining marinade to use as a dipping sauce.

Edamame Salad with Herbs

• 4 large garlic cloves, unpeeled
• one 16-ounce bag organic shelled Edamame beans
• 1/2 teaspoon salt
• 1 cup plain yogurt
• 1/4 cup chopped fresh flat-leaf parsley
• 2 tablespoons finely diced red bell pepper
• 1 tablespoon thinly sliced fresh basil
• 2 teaspoons balsamic vinegar
• Bibb or Boston lettuce leaves for serving

Roast the garlic in an ungreased skillet over medium heat, turning frequently until softened (they’ll have dark splotches in spots), about 15 minutes. Cool and slip off the papery skins.

Boil the Edamame beans in salted water to cover until tender, about 5 minutes. Drain. Mix the beans and remaining ingredients. Add salt to taste, usually about 1/2 teaspoon. Serve the salad on lettuce leaves.

— Rick Bayless, Chef of Frontera Grill/Topolobampo

Makes 2 Sandwiches

1/4 medium white onion, thinly sliced
1/8 small red onion, thinly sliced
2 tablespoons mild extra-virgin olive oil
1 tablespoon red wine vinegar, or more to taste
1/4 teaspoon salt
freshly ground black pepper
1 (6-ounce) can tuna in olive oil (not drained)
fresh lemon juice to taste
2-4 green leaf or Boston lettuce leaves
8 tomato slices
2 kaiser rolls, split in half
1 hard boiled large egg, sliced
4 flat anchovy fillets
8 Nicoise olives, pitted
2 tablespoons chopped scallion greens
2 tablespoons sliced radishes

Combine onions, olive oil, 1 tablespoon vinegar, salt, and pepper to taste in a bowl and mix and squeeze with your hands until onions release their juices (they will mellow in flavor), about 5 minutes. Work in tuna with its oil, and season with lemon juice and vinegar, salt, and/or pepper to taste.

Top each bottom half of roll with tuna, 3 or 4 slices of hard boiled egg, criss cross anchovy fillets and strew with olives, scallion greens, and radishes, 1 or 2 lettuce leaves and 4 tomato slices. Put on remaining roll halves and press down gently but firmly.

Recipe from The Gourmet Cookbook – Edited by Ruth Reichl