All About Dinner by Molly Stevens
Author:Molly Stevens
Language: eng
Format: epub
Publisher: W. W. Norton & Company
Published: 2019-10-04T16:00:00+00:00
THE GLAZE
3 tablespoons honey
2 tablespoons fish sauce
2 tablespoons fresh lime juice
1 tablespoon rice wine vinegar
1 tablespoon soy sauce
GARNISH
2 tablespoons chopped fresh cilantro
2 tablespoons chopped scallions, white and green parts
Lime wedges for serving
1. MARINATE THE RIBS. Place the ribs in a large nonreactive dish. Combine the marinade ingredients in a bowl and pour over the rack. Cover and refrigerate for 8 to 24 hours, turning the ribs occasionally.
2. HEAT THE OVEN to 275°F convection (300°F non-convection) with a rack in the center. Line a heavy baking sheet with foil for easier cleanup.
3. ROAST THE RIBS. Remove the ribs from the marinade, letting the marinade drain back into the dish, and place bone side down on the baking sheet; reserve the marinade. Roast, basting the top of the ribs with the reserved marinade every 20 minutes, for 1 hour. Then, stop basting and discard the marinade—it contains raw meat juices, so you don’t want it in contact with the cooked meat. Continue roasting for another 30 to 60 minutes, until the meat has started to pull away from the bones and is very tender (for a total cook time of 1½ to 2 hours). You can also test by grabbing hold of a bone and wiggling; it should feel loose but not enough to just slip right out. (The ribs can be made ahead up to this point. Let cool, then wrap in reusable food wrap or plastic and refrigerate for up to 2 days.)
4. MEANWHILE, MAKE THE GLAZE. Whisk together the honey, fish sauce, lime juice, vinegar, and soy sauce in a small bowl. If the honey clumps, let the glaze sit for about 5 minutes and whisk again. Don’t expect a thick, syrupy glaze; this one is meant to be rather thin.
5. HEAT THE BROILER. Position a rack 5 to 6 inches from the heating element and set the broiler to high. (Alternatively, heat a charcoal or gas grill to medium-high.) Line another heavy baking sheet with foil.
6. CARVE AND GLAZE. Place the ribs bone side up on a cutting board and carve into individual ribs by cutting down between the bones. Line the ribs up on the second baking sheet, laying them on their sides, and brush lightly with the glaze. Broil until browned and sizzling on the first side, 2 to 3 minutes. Use tongs to flip them and brush the second side with more glaze. (Save any leftover glaze for brushing on roast chicken, grilled fish, or sautéed tofu.) Broil until browned and sizzling on the second side, another 2 to 3 minutes. (Alternatively, grill, brushing with glaze and turning, until browned and sizzling on both sides, 8 to 10 minutes total.) Transfer to a platter and sprinkle with the cilantro and scallions. Serve with lime wedges and plenty of napkins.
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