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Five-spice Baby Back Ribs with Chili-garlic Dipping Sauce

Categories: Asian|Appetizers|first course|Meat
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2 full racks of Du Breton organic baby back ribs
½ bunch	cilantro, (use leaves, stems and roots)
1-inch piece of ginger, peeled and coarsely chopped
4 cloves	garlic, coarsely chopped
6	green onions, coarsely chopped
¼ c.	soy sauce
¼ c.	sherry or beer, (Pilsner or lager style)
¼ tsp.	each sea salt and fresh-ground black pepper
2 T.	brown sugar
1 T.	Chinese five spice powder
½ c.	hoisin sauce
1 T.	sesame oil
1) Trim any excess fat from the ribs. In a food processor combine all ingredients except the hoisin and sesame oil and puree into a smooth paste. Slather over ribs and marinate for at least one hour or as long as overnight. 2) Preheat oven to 350ºF. Wrap ribs individually in heavy aluminum foil and place in shallow baking pan. Bake for 1 to 1 ½ hours until meat is tender (use fork test). 3) Remove ribs from foil. Save any juices and combine with hoisin and sesame oil. Preheat grill to low to medium-low heat and grill ribs for 35-55 minutes until ribs are nicely browned and the meat is almost falling off the bone. Glaze the ribs with the hoisin sauce every 10 minutes. Serve with Chili-Garlic Dipping Sauce. Chili-Garlic Dipping Sauce
2 cloves	garlic, crushed
1-2 serrano chilies, stems removed, thinly sliced
¼ c.	each water, fresh lime juice and sugar
1-2 T.	fish sauce
1-2 t.	Thai Kitchen chili sauce
In a mortar and pestle grind up garlic and chilies and transfer to a bowl. Add the water, lime juice, sugar, fish sauce and chili sauce and stir to dissolve sugar. Adjust seasonings if needed. Nutrition (per serving based on 8 servings): 433 calories; 61% calories from fat; 29.1g total fat; 88.9mg cholesterol;
1108.3mg	sodium, 444.8mg potassium; 18.8g carbohydrates; 1.0g fiber; 9.9g sugar; 17.8g net carbs; 21.5g protein.

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