[CH] Baby-Backs ala Slanted Door

Mary-Anne Durkee (durkee.ch.list@gmail.com)
Tue, 12 Dec 2006 15:40:11 -0800 

Good quality lean baby back ribs should be used to get the correct
taste. I buy mine at Costco. I use Thai fish sauce, nam pla as that
is what I have. I prefer Golden Boy Brand.  I also use date palm sugar
not brown sugar. Date palm sugar is more typical in SE Asia and isn't
as sweet. I use Thai
Oyster sauce as it has such a rich wonderful not so salty and no msg
flavour. Chinese oyster sauce is much saltier but if you use the
Chinese oyster auce use Lee Kum Kee, the one with the kids in the
boat on the label.

The amount of chiles used can be increased for extra heat or lessened
for those wanting a milder version.

<Based on a recipe from  The Slanted Door Barbecued Pork Spare Ribs >

The Slanted Door is a very popular contemporary Vietnamese restaurant
at the Ferry Building Market in San Francisco. The restaurant
integrates fresh California ingredients with Vietnamese cuisine.
Chef/owner Charles Phan and Sous Chef Sam Fox share this recipe.

3 racks Baby Back Ribs

Marinade
1/2 c Vietnamese fish sauce
1/2 c Sugar
6 cloves minced garlic
4 minced Thai chiles (more as to taste)
1 stalk minced fresh lemongrass

Sauce
Dry Ingredients:
1/2 c honey
1/2 c brown sugar
5 cloves minced garlic
6 minced Thai chiles (more as to taste)
1 2" knob minced fresh ginger
1/2 c diced shallots
1/2 c chopped cilantro

Wet Ingredients:
1/2c hoisin sauce
1/2 c catsup
1/2 c light soy sauce
1/2 c dark soy sauce
1/2 c rice wine
1/2 c brewed coffee
1/8 c oyster sauce (Thai as it is richer and not so salty)

Garnish

cilantro leaves
sliced green onions

Combine all the ingredients in the marinade. Marinate 3 racks of baby
back ribs for 4 hours at room temperature. Bake the ribs in a 500°F
oven for approximately 40 minutes or until well browned. Finish the
ribs on a hot grill.

For the sauce: Combine all the wet ingredients and set aside. Combine
the honey and sugar and bring to a boil. Add in the dry ingredients
and let mixture cook for 5 minutes. Pour in the wet ingredients and
cook mixture until it is reduced by 1/4. Emulsify in a blender until
smooth and strain.

When ribs are cooked, cut into 5 portions. Arrange on a platter and
spoon sauce lightly over the ribs. Garnish with green onions and
chopped cilantro.






-- 
Mary-Anne