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Meat
Easy
3 Hours, 30 Minutes
Diets 
I love serving back ribs because they give an impressive “wow” appearance and have the tenderness of short ribs or flanken at a price that’s about 40% less. I think they’re the best bang for the buck out there and I consider them one of my best secrets when serving a crowd. It doesn’t matter if you use a 5-bone or 7-bone rack of ribs. A 7-bone looks more impressive (make sure you have a baking pan that’s big enough), but the last two bones don’t have so much meat, so it doesn’t yield much more than a 5-bone. Most rack of ribs recipes call for a spice rub and a barbecue sauce, and that’s how I’ve always prepared them over the years. This time I changed it up with an Asian-inspired sauce instead and it was a hit.
1 rack of back ribs
beef stock, as needed
1/4 cup Haddar Brown Sugar
1/4 cup sesame seeds
1 teaspoon salt
1 teaspoon paprika
1 teaspoon garlic powder
1 cup soy sauce
1 pear, peeled and cut into chunks
1/2 cup Haddar Brown Sugar
2 tablespoons rice vinegar
2 tablespoons Gefen Sesame Oil
3 cloves garlic
1-inch piece fresh ginger, peeled (or 3 cubes Gefen Frozen Ginger)
1 tablespoon Tonnelli Sriracha Sauce (optional)
4 scallions, cleaned and chopped
Preheat oven to 350 degrees Fahrenheit.
Combine all spice rub ingredients. Rub over ribs. Place ribs in a large roasting pan and fill pan with beef stock (water + some beef consommé is fine) until it comes about halfway up the sides of the ribs. Cover tightly and bake for three hours. Back ribs cook best when there is ample liquid in the pan.
In a blender, combine all sauce ingredients. Transfer to a pot and simmer for five minutes. (If making in advance, you can refrigerate the sauce and then warm it up or bring to room temperature before using.)
When ready to serve, pour sauce over ribs and top with scallions.
Photography and Styling by Chay Berger
Assisted by Nina Braun
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