By Barbara Huber
Makes 4 servings
1 cup naturally brewed rice vinegar
2 full slabs baby backs, brined overnight*
1 large red onion, rough chopped
1 tablespoon minced ginger
1 tablespoon sambal or favorite chili sauce
1 cup fresh cranberries
1 cup hoisin sauce
Canola oil for cooking
Kosher salt and freshly ground black pepper to taste
Preheat the oven to 450 degrees F. Pour rice vinegar into roasting pan with flat rack. Place brined baby backs on rack and cover tightly with foil -- you'll need to cut the racks to fit in the pan. Bake in oven until all the liquid is gone. In a saucepan over medium-high heat, coat lightly with oil and saute onion and ginger for 2 minutes, then season. Add sambal, cranberries, and hoisin sauce and simmer for 10 minutes. Use a handheld blender to buzz smooth and check for flavor. When ribs are done cooking, remove foil and slather BBQ sauce on top and turn oven to high broil. Broil to brown, flip ribs, slather more sauce on and broil that side. Slice into ribs and serve.
* Brine method: Use sweet sea water ratio: 1/2 cup sugar, 1/2 cup kosher salt, to 1 quart water, multiply as necessary to fully submerge pork in a large container. Cover and refrigerate overnight. Rinse under running water before cooking.
1/2 cup Thai fish sauce
1/2 cup rice vinegar
1/2 teaspoon Korean chili flake
2 teaspoons sugar
1 cup Thai basil leaves, chiffonade
3 cups Napa cabbage, 1/8-inch ribbons (about 1 head)
1 cup shredded carrots
1/2 cup scallions, thinly sliced, green parts only
1 cup bean sprouts
Kosher salt and freshly ground black pepper
In a large bowl, combine fish sauce, vinegar, chili, and sugar; whisk to blend. Add Thai basil, cabbage, carrots, scallions, and bean sprouts. Toss to combine and season if necessary. Ideally, let sit for a few minutes before serving to allow flavors to develop.
From the all-new fifth season of Ming Tsai's public television show, Simply Ming.