Asian BBQ Ribs

I love the sauce on these ribs. Try serving them with a sweet and spicy salad and corn on the cob. Check out a great corn on the cob hack at the end of the recipe.

Asian BBQ Ribs

Serves 4-6

Prep time: 20 minutes

Cook time: 2 hours

Make ahead: Sauce can be made several days ahead; refrigerate until ready to serve. Ribs can be baked a day ahead; refrigerate until ready to finish on the grill.

Tip: The sugar in BBQ sauce can burn quickly so always sauce during the last minutes of grilling. Try this sauce on chicken, too.

Sauce:

2 cloves garlic, minced

1 tablespoon dry mustard

1 tablespoon crushed red pepper flakes

1 tablespoon fresh ginger, minced

1 small onion, finely chopped

1 cup brown sugar, packed

¼ cup soy sauce

¾ cup rice vinegar

1 cup crushed tomatoes

2 cups hoisin sauce

3 finely sliced green onions

½ cup chopped cilantro

4 racks baby back ribs

Salt and pepper to taste

1 cup water

In a medium saucepan combine the sauce ingredients; simmer for about an hour.

Add the green onions and cilantro; simmer a few minutes more. Remove from heat; cool slightly. Use a stick blender or transfer to a blender or food processor; puree until smooth.

Preheat oven to 350°F. Season the ribs with salt and pepper. Place in a single layer in a roasting pan; add 1 cup water. Cover pan with foil. Bake 1½ hours.

Grill the ribs over medium-hot grill until heated through, about 3 minutes per side. Baste with BBQ sauce on both sides while grilling.

To Serve: Transfer to a serving platter; serve with additional BBQ sauce.

Sweet and Spicy Summer Salad

Serves 2-3

2 cups mixed salad greens

4 romaine leaves, chopped

½ cup matchstick carrots

½ cup finely shredded red cabbage

Hot Pepper Sesame Dressing

1 tablespoon red hot pepper jelly

3 tablespoons sesame oil

2 tablespoons rice wine vinegar

1 tablespoon soy sauce

Garnishes

¼ cup fresh cilantro, chopped

1 green onion, sliced

¼ cup chow mien noodles

Whiskey together the dressing ingredients; toss with salad ingredients to lightly coat, Garnish with cilantro, green onion and chow mien noodles.

Super simple Corn on the Cob Hack: Have you seen the corn hack going around? I tried it. It works great- with one small tweak.

Thoroughly rinse an ear of corn still in the husk. Don’t dry it.

Microwave for 3 minutes on full power. When cool enough to handle, cut off about 2 inches from the stem end. Here’s my tweak for easy removal: Make a slit through the husk, the length of the ear of corn. Hold tightly to the silk end and squeeze the corn out. It’s completely clean and perfectly cooked. I love this!

You can cook multiple ears, just add 3 additional minutes for each ear you add. I haven’t tried with more than 3- and I don’t suggest it.

Happy Camper

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