3 pounds baby back ribs cut into 3- to 4-rib sections
0.5 cup brown sugar
1 carrots sliced
1 stalk celery sliced
1 cup chicken stock see
1 tablespoon chile pepper minced
1 piece ginger fresh thick peeled sliced
1 tablespoon ginger fresh minced
1 tablespoon garlic minced
2 cloves garlic smashed
2 green onions thinly sliced
2 tablespoons hoisin sauce
6 servings oil for brushing
1 onion quartered
1 cup pineapple juice canned
0.5 cup salt
2 tablespoons soya sauce
1 teaspoon worcestershire sauce
Equipment
baking sheet
sauce pan
pot
grill
grill pan
Directions
Place the ribs in a large pot, cover with cold water and add the salt, carrot, celery, onion, garlic and ginger. Bring the ribs to a boil, reduce the heat and simmer until the ribs are very tender but not completely falling off the bone, about 45 minutes.
While ribs are cooking, make the sauce.
Combine the pineapple juice, chicken stock, brown sugar, hoisin, soy sauce, garlic, ginger, chile, Worcestershire sauce and 1 of the green onions in a large saucepan. Bring to a boil, reduce the heat and simmer until thickened.
Heat a grill or grill pan over medium-high heat.
Drain the ribs and discard the vegetables and ginger. Spray a baking sheet with cooking spray.
Place the ribs on the baking sheet and brush them with oil.
Brush the sauce on the ribs and grill, brushing on more sauce occasionally, until heated through, 2 to 3 minutes per side.
Transfer the ribs to a platter, brush once more with the sauce, scatter with the remaining green onion and serve.
