Hoisin-Glazed Baby Back Ribs
These addictive pork ribs balance sweet and heat. A thick, flavorful paste made with aromatics, honey and a handful of staple Asian ingredients acts as both a marinade and a base for the glaze. Gochujang is Korean chili paste available in Asian markets, well-stocked supermarkets and online. We preferred baby back ribs over spareribs. For best flavor, they need to marinate for at least 8 hours. You will need two 18-by-36-inch sheets of extra-wide heavy-duty foil for this recipe.
cups packed cilantro leaves and stems
ounces fresh ginger, peeled and thinly sliced
01In a food processor, combine the cilantro, ginger, garlic, hoisin, soy sauce, honey, five spice and 2 tablespoons of the gochujang. Process until smooth, about 2 minutes, scraping the bowl as needed. Remove 1 cup and set aside as a marinade for the ribs. Add the remaining 3 tablespoons gochujang and the lime juice to remaining mixture in the food processor and process until well combined. Transfer to a small bowl or glass measuring cup (you should have about 2 cups), cover and refrigerate for use as a glaze.
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