Recipe of the Week: Asian-Style Ribs

​The culinary natives in my house are getting restless.   Every time Vale walks in the door from her exhausting day at Papermill, she seems to have high hopes for some abondanza-like spread, or at least something reminiscent of a school-night meal. I adore cooking, but I also like my summers to have less cadence, and more of a laissez faire feel…enter Grub Hub, and same day delivery. However, mid July, chicken and broccoli and soprasotto pizza are starting to lose their lusture.  
 
I even took a junk food plunge, and after about 15 years of NOT eating it, got creative w KFC. I was about seven pounds heavier the next morning, and completely grossed out.   I have no idea how people use take out as a staple of their day to day meal planning, or lack of planning.  It’s starting to take it’s toll. As easy as it is, I cannot do this as a lifestyle.  
 
Let’s hear a round of encore applause for foil, yet again, and one of everyone’s favorite trip to the Orient throwbacks,  ASIAN STYLE RIBS.
Easy, easy, easy.   
 
You will need:
 
½ cup each: hoisin sauce and ketchup
4 tsp. Siracha
1 ¼ tsp each: salt, sesame oil, rice vinegar
 
Mix the above well in a bowl.
 
Coat 2lbs baby back ribs with the mixture.
 
Place on a single layer heavy duty or double sheet of foil and make a packet.
Grill over indirect heat and cover, turning occasionally for about an hour.
Serve with rice and a salad.
 
Hip Mom Hint:  Always use Kosher salt for flavor and absorption.  I marinate these in the morning and let them sit until I am ready to cook.  If there is enough meat on the bone, you can poke a few holes with a fork to let the marinade seep in.  If this is a last minute dinner, you don’t have to marinate. I always set up the recipe for four people, but obviously adjust according to your headcount.
 

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