Ribs with a Ginger-Soy Dipping Sauce
Carla Hall's Sticky Pork Ribs
- 1 tablespoon Garlic Powder
- 1 tablespoon Onion Powder
- 1 tablespoon Chinese Five-Spice Powder
- 2 teaspoons Granulated Sugar
- 2 teaspoons Kosher Salt
- 2 slabs Baby Back Ribs
- 1/4 cup Apple Cider Vinegar
For the Sticky Sauce:
- Vegetable Oil
- 1 small Yellow Onion or large Shallot (fine chop)
- 2 Garlic cloves (minced)
- 1 tablespoon minced fresh Ginger
- 1/4 cup Low-Sodium Soy Sauce
- 1/4 cup Brown Sugar
- 1/4 cup Ketchup
- 2 tablespoons Honey
- 1 tablespoon Sesame Oil
- 1 tablespoon Chili Sauce
- Preheat oven to 350 F. In a small bowl stir together the spices, sugar and salt. Rub the ribs with the mixture making sure to coat completely. Place the ribs on a large piece of foil and fold to form a seam along the top and edges. Bake for 40 minutes. Carefully open the foil and pour in the apple cider. Re-seal the foil and continue to bake for 20 more minute. Remove from oven and allow to rest while preparing the grill. Ribs can be roasted up to a day before and stored in the fridge. Remove ribs from the fridge 30 minutes prior to grilling.
- Prepare a grill or grill pan to medium-high. Place the ribs on the grill meat side down and cook for 5 minutes. Flip and baste with sauce. Continue to cook for 5 more minutes or until ribs are heated through. Cut and serve with sauce.
- For the Sticky Sauce: Heat a large sauce pan over medium heat with a few tablespoons of vegetable oil. Saute the onion until translucent, about 2 minutes, then add the garlic and ginger and cook until fragrant. Add the remaining ingredients except the Sriracha and stir to combine. Bring mixture to a boil and reduce to a simmer. Cook for 5 minutes or until sauce has thickened.
- Remove from heat, stir in Sriracha and all to cool until ready to serve. Sauce can be made up to a week in advance and stored in the fridge.