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Ingredients

Serves 4

• FOR THE RIBS
• 3 tablespoons safflower oil
• 1 rack baby back ribs, split in half (about 3 1/2 pounds)
• 5 ounces fresh ginger (about 5 inches), thinly sliced
• 3 garlic cloves, sliced
• 1/4 cup finely chopped lemongrass
• 1 dried Thai chile
• 2/3 cup tamari or soy sauce
• 5 cups water
• 1 teaspoon sugar
• 1 teaspoon coarse salt
• FOR THE GLAZE
• 1/2 cup hoisin sauce
• 2 garlic cloves, minced
• 1/4 cup tamari or soy sauce
• 1/4 cup honey
• 1/8 teaspoon five-spice powder
• 1 dried Thai chile
• 1/2 teaspoon finely grated orange zest
• 2 tablespoons Champagne vinegar

Description

Martha Stewart