This glaze. I can’t even begin to tell you how deliciously sticky, tangy, and addictive it is. It’s the perfect complement to these Asian-style ribs!
Prep time 15 minutes, plus marinating time
Serves 6
1 full rack of spare or back ribs
1 tablespoon (18 g) sea salt
1/3 cup (80 ml) coconut aminos
4 tablespoons (80 g) honey, divided
11/2 teaspoons (7.5 ml) sesame oil
11/2 teaspoons sambal oelek or other Asian chili garlic sauce
11/2 teaspoons fish sauce
2-inch (5 cm) knob of fresh ginger, grated or finely minced, divided
1 orange
1 tablespoon (15 ml) rice vinegar
Pinch of red pepper flakes
1 Place the ribs on a rimmed baking sheet or large platter.
2 Combine the salt, coconut aminos, 1 tablespoon (20 g) honey, sesame oil, chili paste, fish sauce, and half of the ginger in a small bowl. Whisk together, then pour it over the rack of ribs. Use your hands to spread the marinade over both sides of the rack. Let it sit for 30 minutes.
3 Transfer the ribs and marinade to a 6-quart (5.7 liter) slow cooker, cutting the rack in half and layering them if necessary. Add 1/4 cup (60 ml) of water to the bottom of the cooker, and cook on low for 5 to 6 hours, until the meat is fork tender and shreds easily.
4 Remove the ribs from the cooker and place them on a rimmed baking sheet. Preheat the oven broiler.
5 Pour 1 cup (235 ml) of the cooking juices from the slow cooker into a small skillet. Add 1/2 teaspoon of orange zest and the juice from the orange to the skillet. Add the other half of the ginger, 3 tablespoons (60 g) of honey, the rice vinegar, and the pepper flakes to the skillet as well. Heat to boiling and let it bubble for 6 to 8 minutes, until the glaze has thickened slightly and begins to look syrupy and coat a spoon.
6 Brush some glaze over the ribs and broil them for 2 to 3 minutes, until bubbly. Brush another layer of glaze over them and return to the broiler until bubbly.
7 Serve the ribs with extra glaze.
