Dolphin Bay Mongolian Baby Back Ribs

These hearty, meaty ribs are fork-tender and richly layered with flavors of coffee, ketchup, Thai chili, and garlic.

Servings: 2 racks of ribs

Cook Time: 4 hours plus time to marinate

Pair With: A rich, jammy Zinfandel.

Source: Recipe and photo courtesy of Dolphin Bay Resort & Spa.

INGREDIENTS

Ingredients For the Mongolian Baby Back Rib Sauce:
2 tablespoons canola oil + extra for sautéing
1/2 cup ketchup
1/2 cup coffee
1/4 cup oyster sauce
1 cup soy sauce
1/2 cup cooking sake
1/2 cup water
1 shallot
1 bulb ginger, peeled and minced
5 cloves garlic
4 Thai chiles
1/2 cup honey
1/2 cup brown sugar

Ingredients For the Ribs:
2 racks of baby back pork ribs
1 cup sugar
1 cup rib rub
salt to taste
1/2 cup cilantro, chopped

 

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DIRECTIONS

Directions For the Mongolian Baby Back Rib Sauce:
In a bowl, mix together the canola oil, ketchup, coffee, oyster sauce, soy sauce, cooking sake and water. Set aside.

Chop, or process a food processor, the shallot, ginger, garlic and Thai chiles. Thinly coat a saucepan with oil and sweat (cook until translucent, but not browned) the mix--this should take about 5 minutes. Then, add the honey and brown sugar, stir and cook for another 5 minutes or until sugar is dissolved. Add the mixed liquid ingredients and turn the heat down to low. Reduce the sauce by 25%--this should take about 45 minutes.
   
Directions For the Ribs:

Preheat the oven to 500 degrees. Rub the ribs with equal parts Rib Rub and sugar. Season heavily with salt. This step can be done up to 24 hours before cooking--wrap and marinate the ribs in the refrigerator overnight.  Grill the ribs on high until both sides have nice sear marks. Then, place the ribs in a baking dish. Fill the dish with salted water to a level 2/3 up the side. Cover the dish with aluminum foil. Bake for 2 hours.  Remove the ribs from the oven, uncover and allow to cool for about 1 hour.  The ribs will be incredibly tender--moving them while hot will cause them to fall apart. Cut along each rib to separate and reheat on warm grill. Cover generously with sauce. Sprinkle with cilantro.