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Sticky Baby Back Pork Ribs Recipe
Chef Rodelio Aglibot's "Sticky" Baby Back Pork Ribs
Yi Cuisine Restaurant
Los Angeles, California
Dubbed the "king of pork" by Angeleno Magazine, Chef Rodelio Aglibot of LA's Yi Cuisine restaurant takes cues from his Hawaiian and Filipino roots to update a time-honored barbecue recipe.
Serves 8 to 10
Ingredients
- 8-10 pounds baby back pork ribs
Lemongrass Brine:
- 10 stalks of lemongrass, cut into strips
- 2 yellow onions, peeled and chopped crosswise
- 2 jalapeños, seeded and cut
- 2 cups cilantro, chopped
- 1 ginger root, chopped
- 1 cup fish sauce
- 1 cup citrus juice, lemon or lime
- 1 cup honey
- 1 cup brown sugar
- 6 cups water
Sticky Caramel Glaze:
- 10 cups sugar
- 1/2 cup water
- 1/2 cup buttermilk
- 1/2 cup grated ginger
- 1/4 cup lemon juice
- 1 cup soy sauce
- 1 cup chopped scallion
- 1 cup grated cashews
- 3 tablespoons chili flakes
- 1 cup fish sauce
Preparation
Lemongress Brine:
Boil water, sugar, and honey, then set aside to cool. Add fish sauce and citrus. Then add remaining ingredients. Add ribs to brine and refrigerate overnight.
Sticky Caramel Glaze:
Melt sugar with the water in a non-reactive pot. Use a spatula to help dissolve clumps. When the sugar begins to caramelize, add buttermilk, and stir until the mixture becomes a smooth caramel.
In a bowl, steep ginger, lemon juice, soy sauce, chili flakes, and fish sauce for at least four hours.
Pour caramel into steeped mixture (should be syrupy in consistency). Add scallions and cashews. Keep at room temperature by the grill.
Sear ribs on each side for 5 minutes or until brown. Apply glaze with a brush and grill for 2 to 3 minutes on each side until ribs caramelize.
Pairs well with Ecco Domani Moscato.
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