Chinese ribs were oven ribs long before oven ribs were cool, as of course we all agree they now are. They’ve never had to suffer the embarrassment of being dragged off the patio and into the kitchen. Their only taste of the outdoors is with the delivery guy. Cooked right in the sauce, uncovered on a baking sheet instead of wrapped in foil, the rib meat has a nice chewy bite. Chinese chili sauce brings home the flavor. You can find some in the international section of a well-stocked supermarket. The bright red-orange sauce is thick and sweet like ketchup, and hot like pepper sauce (but not as vinegary). Substitute ketchup if you like less heat. Double or triple the recipe whenever possible.

　　

Ingredients

makes 2 to 3 servings

　　1 rack baby back pork ribs (2 to 3 pounds), membrane removed (see page 64)

　　2 teaspoons kosher salt

　　1/2 cup honey

　　1/4 cup hot Chinese chili sauce (sriracha) or ketchup

　　1/4 cup soy sauce

　　2 tablespoons rice vinegar

　　2 garlic cloves, minced

　　1 tablespoon chopped fresh ginger

　　1 to 2 tablespoons sesame seeds, toasted (see Note)

　　

Step 1

HEAT the oven to 350°F.

　　

Step 2

CUT the ribs into 1- to 3-rib sections. Place the ribs in a roasting pan or on a large rimmed baking sheet and sprinkle with salt.

　　

Step 3

To make the sauce, Combine the honey, chili sauce, soy sauce, vinegar, garlic, and ginger in a small bowl. Pour the sauce over the ribs and toss until well coated.

　　

Step 4

BAKE the ribs uncovered for 1 hour, basting periodically with the accumulated drippings. Check for doneness. The rib meat should be chewy-tender and start to pull away from the bone.

　　

Step 5

SPRINKLE the ribs with the sesame seeds.

　　

Note

Step 6

To toast sesame seeds, sprinkle them in a small skillet. Cook over medium heat, stirring frequently, until lightly browned, 3 to 5 minutes. We cheat and buy them already toasted at well-stocked supermarkets and specialty grocery stores.

　　Cheater BBQ