Grilled Orange-Glazed Baby Back Ribs With Chile-Peanut Dust From 'The Big-Flavor Grill' Recipe

Name: Grilled Orange-Glazed Baby Back Ribs With Chile-Peanut Dust From 'The Big-Flavor Grill'
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2/3 cup dry-roasted peanuts, finely chopped; 1 tablespoon toasted sesame oil; 1 1/2 teaspoons chili powder; 1/3 cup hoisin sauce; 1/4 cup soy sauce; 1/4 cup fresh orange juice (from 1 orange); 2 tablespoons minced ginger; Kosher salt and freshly cracked black pepper to taste; 2 racks baby back ribs, about 3 pounds each; Kosher salt and freshly cracked black pepper to taste; 1/4 cup chopped scallions, white and light green parts

Servings: persons

2/3 cup dry-roasted peanuts, finely chopped
1 tablespoon toasted sesame oil
1 1/2 teaspoons chili powder
1/3 cup hoisin sauce
1/4 cup soy sauce
1/4 cup fresh orange juice (from 1 orange)
2 tablespoons minced ginger
Kosher salt and freshly cracked black pepper to taste
2 racks baby back ribs, about 3 pounds each
Kosher salt and freshly cracked black pepper to taste
1/4 cup chopped scallions, white and light green parts

1
To make the Chile-Peanut Dust, preheat oven to 350u00b0F. Combine [the ingredients] in a small bowl and mix well. Put on an unoiled sheet pan and roast, tossing occasionally, until light brown and very fragrant,
2
about 8 to 10 minutes (checking very frequently to prevent burning).
3
Remove and set aside.
4
Build a two-level fire in your grill, which means you put all the coals on one side of the grill and leave the other side free of coals. When the coals are medium (you can hold your hand 6 inches above the grill for 4 to 5 seconds), you're ready to cook.
5
As the fire heats up, set [the Sauce ingredients] up in individual containers.
6
Sprinkle the ribs generously with the salt and pepper, place them on the grill directly over the coals, and cook until a peek inside shows that the meat no longer has any pink at the center, about 8 to 10 minutes per side (just to be clear, that's 16 to 20 minutes total).
7
When the rib racks come off the grill, cut them into individual ribs, put in a large bowl, add all of the prep ingredients, and toss vigorously. Lay them out on a platter and top with a mixture of the Chile-Peanut Dust and the scallions.

191

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2/3 cup dry-roasted peanuts, finely chopped, 1 tablespoon toasted sesame oil, 1 1/2 teaspoons chili powder, 1/3 cup hoisin sauce, and more.

Yes, Grilled Orange-Glazed Baby Back Ribs With Chile-Peanut Dust From 'The Big-Flavor Grill' falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grilled Orange-Glazed Baby Back Ribs With Chile-Peanut Dust From 'The Big-Flavor Grill'

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