Recipe: Chili Crisp Honey Ribs from Jannell Lo’s “My Best Friend Is Gluten-Free”

Recipe by Jannelle Lo

Food writer and recipe developer Jannell Lo gives new life to beloved East and Southeast Asian dishes with her debut cookbook My Best Friend Is Gluten-Free: 100+ Asian-Inspired Recipes for Bringing People Together. She overcomes the hurdle of hidden gluten  in the cuisine’s staples, like soy sauce, gochujang, noodles and dumplings  (and delivers a recipe for our new favourite dish: chili crisp honey ribs).

I don’t believe that pork ribs have to be falling off the bone to be considered good. These ribs strike the perfect balance—tender with a satisfying bite. They combine the homey flavours of Chinese BBQ pork and cha siu (which is rarely gluten-free) with the savoury kick of chili crisp and the brightness of lime. It’s an ideal dish for hosting friends and family, especially when served with a side of veg, like Sichuan-style charred broccoli, and some steamed rice.

Chili Crisp Honey Ribs

Ingredients

• 3 racks baby back ribs (about 5 lb)

Rub

• 2 tsp kosher salt
• 1/3 cup packed brown sugar
• 1 tbsp garlic powder
• 2 tsp ground coriander
• 2 tsp mild paprika
• 1 tsp Chinese five-spice powder,  or ½ tsp ground cinnamon  + ½ tsp ground cloves
• 1 tsp ground ginger

Glaze

• ¼ cup liquid honey
• 1 tbsp rice vinegar
• ½ tbsp GF soy sauce or tamari
• ½ tbsp chili crisp
• ¼ tsp cayenne
• Garnish (optional)
  
• Fresh cilantro and/or scallions, chopped
• 1 lime, cut into wedges

Method

Preheat the grill or oven to 275°F. Line one baking sheet with foil. If using the oven, set aside a second baking sheet, leaving it unlined.

To remove the tough membrane from the ribs, lay a rack curved side up and slide a butter knife under the layer of white tissue between the first two bones. Wiggle the knife until the membrane becomes loose. Using a sheet of paper towel, grab the membrane and steadily peel it away from the ribs until the entire piece comes off. Discard and repeat with the other racks.

MAKE THE RUB:

In a small bowl, combine the salt, brown sugar, garlic powder, coriander, paprika, five-spice and ginger.

Generously rub the spice mixture on all sides of the ribs. Wrap each rack completely in foil.

If grilling, place the foil-wrapped ribs on the top rack of the grill or over an unlit burner with the other burners on. If roasting, place on the unlined pan on the middle oven rack. Grill, covered, or roast for 2 to 2½ hours, until the meat is tender and juicy.

MAKE THE GLAZE:

In another small bowl, combine the honey, rice vinegar, soy sauce and chili crisp and unwrap the ribs.

If roasting, transfer them to the lined baking sheet, or if grilling, make sure it’s clean and place directly onto the grid. Bump the oven or grill temperature up to 400°F. Brush the glaze on the ribs, reserving 2 tablespoons. Roast for 30 minutes. If grilling, flip frequently until nicely browned. Transfer the racks to a cutting board and slice into individual ribs.

In a large bowl, toss the ribs with the remaining glaze. Transfer to a platter and, if using, serve garnished with cilantro, with lime wedges on the side.

READ MORE: Recipe: Hopcott Farms Beef Short Ribs with Black Pepper and Sweet Soy (Sườn Bò Nướng)

 

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