By John Willoughby and Chris Schlesinger
- Total Time
- About 50 minutes
- Rating
- 4(210)
- Notes
- Read community notes
Marinating, it’s said, not only adds flavor and moisture that will stay with the food through the rigors of the grilling process, but also tenderizes whatever you’re about to put over the coals. There’s only one problem with this comforting culinary scenario: It’s mostly not true. These ribs are grilled naked, save for some salt and pepper. Afterward, they are cut into individual ribs and tossed with hoisin sauce, soy sauce, orange juice and ginger and sprinkled with a spicy peanut shake. You get the ease of last-minute preparation and brighter, clearer, more direct flavors and you can show off a bit for your guest as you mix and toss at the last minute.
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Ingredients
Yield:6 appetizer servings, 3 to 4 entree servings
- ⅔cup dry-roasted peanuts, finely chopped
- 1tablespoon roasted sesame oil
- 1½teaspoons chile powder
- ¼cup thinly sliced scallions
- 2racks of baby back ribs, about 2¼ pounds each
- Salt and pepper to taste
- ⅓cup hoisin sauce
- ¼cup soy sauce
- ¼cup orange juice (freshly squeezed is best)
- 2tablespoons minced ginger
- Kosher salt and freshly cracked black pepper to taste
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
926 calories; 67 grams fat; 21 grams saturated fat; 0 grams trans fat; 28 grams monounsaturated fat; 13 grams polyunsaturated fat; 13 grams carbohydrates; 3 grams dietary fiber; 6 grams sugars; 71 grams protein; 1133 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Make the shake: Combine the peanuts, sesame oil and chile powder in a small bowl and mix well, then put in a sauté pan over medium-low heat and toast, tossing occasionally, until light brown and very fragrant, about 8 to 10 minutes. Remove from heat. When the mixture has cooled to room temperature, stir in the scallions and set aside.
Step
2
Meanwhile, build a fire in your grill; when the coals are all covered with gray ash and the temperature is medium low (you can hold your hand 5 inches above the coals for about 7 seconds), you’re ready to cook. (For a gas grill, turn all burners to high, lower cover and heat for 15 minutes, then turn burners to medium low.)
Step
3
Sprinkle the ribs generously with salt and pepper, put them on the grill directly over the coals, and cook until a peek inside shows that the meat no longer has any pink at the center, about 10 to 12 minutes per side.
Step
4
While the ribs are grilling, prepare all the remaining ingredients but keep in separate containers.
Step
5
Take the racks of ribs off the grill, cut them into individual ribs, and put them in a large bowl. Add the hoisin, soy, orange juice and ginger one after another and toss with spirit. Lay the ribs out on a platter, sprinkle with the spicy peanut shake and serve.
Ratings
4
out of 5
210
user ratings
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Cooking Notes
Carter
I had doubts about the ribs cooking method and they were justified after I followed it. The sauce was very tasty, but if you cook the ribs per the recipe you will end up with tough meat that is stuck to the bone.
The next time I make this I will use my regular rib method where I boil or slowly bake the ribs first, then finish on the BBQ and toss with the sauce.
Bill
Boil!!!??? Heathen!
Anne
Oh my gosh. Did ribs in oven, covered, 2 1/2 hours at 250, removed from oven, drained juices, then tossed with all those marinade ingredients. Roasted uncovered at 425 and kept turning them. When finally dark and glossy, tossed the finished ribs in the peanut shake.Really outstanding
Carol Huber
This was fantastic, I will surely make this again. I may reduce the sauce for a few minutes on the stove to make it a bit thicker. We also love cilantro so we added that on top to finish. Awesome.
Wendy
This is a keeper! Most rib recipes call for hours of cooking, but I finished preparing and cooking this in under an hour. My whole family loved it.
Bryan
I wrapped the ribs (only seasoned with salt and pepper) in aluminum foil and baked at 350 for about 2 hrs until around 180 degrees. I reduced the sauce in the meantime and then coated the ribs with the sauce after they came out of the oven. Broil at 500 for a couple minutes, remove and recoat, then broil again.
Sherman
Boiling ribs and then replacing the flavour lost in water with a barbecue sauce is rib heresy.
Mikael
Fantastic ribs! We loved it, and will surely make it again. I left the ribs on the grill for about ten minutes extra, otherwise I followed the recipe.
Joe A.
I've used this method for barbecuing the baby backs and it works perfectly. You really taste the pork. You don't need to slow cook anything. You can finish them many ways; this is one of them, another is the author's peanut shake, or you could do a tuscan syle dipping sauce.This cooking method is a welcome change to the same old slow cooked and/or smoked ribs everyone is used to, and a lot faster and easier (This method is much more commonly used in Asian cooking.)
Lisa Parker
Grilled baby back ribs with spicy peanut shake, paired with grilled cherry tomatoes with curry and golden raisins.... I clicked on the "Flavor is Only Skin Deep" link at the end of the description.
Minoosh
This is one of my favorite recipes every summer! My husband loves them and I've made them at parties and everyone is a fan!
Bill
The grilling time here just doesn’t work, it’s too short., cooking at a lower temperature, for about an hour, at 300 (we have a grill smoker), then increasing to 450 to finish created the right balance between tender and sear. Also, we employed the Japanese method of basting with half the marinade during the first part of the cook to imbue more flavor (and tenderize) and improved the flavor profile. Reduce the other half and the sauce is stickier allowing peanuts to adhere to the ribs.
BurtDaddy
My guests and I were dubious of the quick timing, but it worked great just as stated in the recipe! My ribs were extra meaty so it took a bit longer on the grill, but they came out fantastic. Before grilling the ribs I grilled a pineapple which paired with the ribs perfectly. Also: never boil ribs…..
Bill
The grilling time here just doesn’t work, it’s too short., cooking at a lower temperature, for about an hour, at 300 (we have a grill smoker), then increasing to 450 to finish created the right balance between tender and sear. Also, we employed the Japanese method of basting with half the marinade during the first part of the cook to imbue more flavor (and tenderize) and improved the flavor profile. Reduce the other half and the sauce is stickier allowing peanuts to adhere to the ribs.
Mara
Has anyone seared the ribs first and then roasted them at a low temperature for several hours?
EricJM
Probably not for this recipe as it wasn't required.
Janet
I have discovered that I much prefer St. Louis ribs to baby backs. I find them more moist. I rub mine with a spice rub, wrap in foil and bake at 350 for about an hour and a half. I think I will make the sauce in this recipe next time to finish them off instead of my trusty Lillies barbecue sauce.
klseltzer
If you happen to be making this dish and Julia Moskin's "Best Gazpacho", do not despair if someone mistakenly places the ribs, fresh-off-the-grill, in the gazpacho instead of in the empty bowl sitting on the kitchen counter. You will not only enjoy a summer gazpacho with a lovely pork finish (and maybe even some delightful chunks of pork), but you will also savor the serendipity of ribs lightly coated in a tomato sauce. Would 100% accidentally make again.
Bryan
I wrapped the ribs (only seasoned with salt and pepper) in aluminum foil and baked at 350 for about 2 hrs until around 180 degrees. I reduced the sauce in the meantime and then coated the ribs with the sauce after they came out of the oven. Broil at 500 for a couple minutes, remove and recoat, then broil again.
Joe A.
I've used this method for barbecuing the baby backs and it works perfectly. You really taste the pork. You don't need to slow cook anything. You can finish them many ways; this is one of them, another is the author's peanut shake, or you could do a tuscan syle dipping sauce.This cooking method is a welcome change to the same old slow cooked and/or smoked ribs everyone is used to, and a lot faster and easier (This method is much more commonly used in Asian cooking.)
Anne
Oh my gosh. Did ribs in oven, covered, 2 1/2 hours at 250, removed from oven, drained juices, then tossed with all those marinade ingredients. Roasted uncovered at 425 and kept turning them. When finally dark and glossy, tossed the finished ribs in the peanut shake.Really outstanding
Minoosh
This is one of my favorite recipes every summer! My husband loves them and I've made them at parties and everyone is a fan!
rayhiggenbottom
I've never cooked ribs straight to the hot grill like this and had them turn out well. Ribs usually require slow cooking to break the meat down and make it tender. Best option is to smoke of course, but if that's not available, I like to cook them in the oven at 325 for 2 hours wrapped in foil, then pop them out and finish on the grill.
Melissa
No grill (yet). How should I do these in the oven, or is it not worth doing?
EricJM
Use the broiler in your oven. Place the ribs on a rack over an aluminum covered sheet tray.
Sherman
Boiling ribs and then replacing the flavour lost in water with a barbecue sauce is rib heresy.
EricJM
Use the broiler in your oven. Place the ribs on a rack over an aluminum covered sheet tray.
Mikael
Fantastic ribs! We loved it, and will surely make it again. I left the ribs on the grill for about ten minutes extra, otherwise I followed the recipe.
Carter
I had doubts about the ribs cooking method and they were justified after I followed it. The sauce was very tasty, but if you cook the ribs per the recipe you will end up with tough meat that is stuck to the bone.
The next time I make this I will use my regular rib method where I boil or slowly bake the ribs first, then finish on the BBQ and toss with the sauce.
Bill
Boil!!!??? Heathen!
Carol Huber
This was fantastic, I will surely make this again. I may reduce the sauce for a few minutes on the stove to make it a bit thicker. We also love cilantro so we added that on top to finish. Awesome.
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