Sweet & Spicy Baked Baby Back Ribs

I use very similar ingredients in my marinades, but to change up the flavors, I do try to change up the ingredients. Most of what I cook is based on ingredients readily available in the kitchen so dishes are never really the same every time. Sometimes when I'm shopping (which I don't do much of surprisingly!), I'll pick up ingredients that I wouldn't normally use in my cooking. I few months ago, I picked up a bottle of Clay Pot glaze with the intention of re-attempting to make Ca Kho To, a vietnamese dish prepared by braising catfish steaks in a clay pot. Of course, that never happened, so I decided one night while making baby back ribs, that I would incorporate the glaze in my marinade! It actually turned out pretty delicious and I've made it a few times since, each time - it turned out a little different.




 The first time I made it, I got a nice glaze and char on the ribs. I documented the second time making these ribs, my attempt to re-create the ribs pictured above... This is the marinade for 3 racks of ribs, so you'll want to adjust your seasonings and ingredients depending on how much you are cooking.  Prepare: 2 yellow onions, 10 garlic cloves, 6-8 stalks of lemongrass.  Wash the racks of ribs with salt and water. Let drain in a colander.  Cut them into pieces by bone-length.   Cut the lemongrass into 1.5-2 inch pieces and mince them in a food processor.   Add the garlic and onions, process until all three ingredients are minced.  Mmmmm. In a large mixing bowl, combine the ribs, lemongrass mixture, 1 cup of the clay pot glaze (1/3 cup for each rack of ribs), fish sauce, soy sauce, oyster sauce, sambal chili paste, light brown sugar, hot pepper flakes, garlic salt and black pepper to taste. If you want sweeter - add more brown sugar and  clay pot glaze. For a more spicy kick - add more chili flakes.

Let marinade for 30 minutes or longer

While the ribs marinate, cook the vermicelli rice noodles   When you're ready to bake them, place them onto a baking sheet (marinade and all) lined with two layers of aluminum foil (will help prevent the pan for burning from the sugar. Sprinkle on some sesame seeds. Bake them for about 45 minutes. Flipping the pieces ever so ever so often. Then set to Broil-Hi to give the ribs an nice color and char, the marinade will thicken and coat the ribs as you continue to turn them to give each side time under the broiler heat. Each side will only need about 1-2 minutes if the broiler is set on Hi.   While the ribs bake, prepare the raw veggie/herb platter (Lettuce, cilantro, mint, bean sprouts, etc). Cucumber and mint would be must haves for this dish, but...I didn't have any cucumbers in the fridge.  Also prepare fish sauce to pour over your noodles. In a bowl, stir sugar and warm water until sugar is dissolved, add fish sauce, lime juice, crushed/mince garlic and thai chilies that's been cut into small pieces with kitchen shears.   They're done! ( I should have broiled it just a tad longer) If you want, garnish with more sesame seeds.   Serve with the rice noodles, raw lettuce and herbs, and fish sauce.
A great summer dish that can be prepared indoors! I'm sure it's would taste even better coming off the grill  or on some chicken wings... =)