Chef notes
This is a simple and easy go-to recipe using one of my favorite chef hacks: frozen concentrated orange juice.
Technique tip: Let the seasoning sit on the ribs for ten minutes before cooking so that it doesn't fall off when you grill the ribs.
Swap option: Use skin on, bone-in chicken thighs instead of ribs.
Ingredients
- 1 head cabbage, shredded
- 1/2 tablespoon salt
- 1/2 tablespoon ginger, minced
- 5 teaspoons white sugar
- 3 tablespoons seasoned rice wine vinegar
- 2/3 cup mayonnaise
- 1 Granny Smith apple, peeled, cored and shredded on the large side of a box grater
- 1 teaspoon black sesame seeds, for garnish
- 1 tablespoon fresh mint, thinly sliced
- 3 pounds baby back ribs
- 2 teaspoons salt
- 2 teaspoons black pepper
- 2 teaspoons Aleppo pepper
- 2 teaspoons smoked paprika
- 2 tablespoon white wine vinegar
- 1 tablespoon sambal oelek chili sauce or 1/2 tablespoon Sriracha sauce
- 1 12-ounce can frozen concentrated orange juice, defrosted
- 1 tablespoon honey
- 1 cup water
Preparation
For the sesame coleslaw:
Add the cabbage, salt, ginger, sugar, vinegar, mayonnaise and apple to a large mixing bowl. Toss thoroughly and let sit in the fridge for at least an hour.
Just before serving, remove coleslaw from fridge and toss in the sesame seeds and fresh mint.
For the orange-glazed pork ribs:
Preheat oven to 350°F.
Season the ribs with salt, pepper, Aleppo pepper and smoked paprika.
Heat outside grill or large cast iron pan to high. Grill ribs for two minutes on each side. Place ribs into casserole dish; ribs should lay flat (cut the rack of ribs to fit in the pan if needed). Add vinegar, water, honey, orange juice and chili sauce to casserole. Toss to coat ribs well. Cover with aluminum foil, place in the oven and cook for 90 minutes or until bones just start to come loose from ribs.
Remove ribs from pan and keep them covered with foil. Transfer the leftover cooking liquid into a small saucepan. Skim off the fat and heat on medium and reduce until you have a cup and a half of liquid left.
Cut the ribs into single bone portions and toss with 1 cup of the reduction and serve. Use the remaining 1/2 cup of liquid is a dipping sauce.
