Name: Banh Mi Baby Back Ribs
Prep time: 180 min
Cook time: 15 min
Total time: 195 min
Yield: 4 servings
Cuisine: Asia, Vietnamese
Ingredients: 4 pounds pork baby back ribs; 2 whole garlic bulbs; 1 large navel orange, quartered; 1 cup Korean barbecue sauce, divided; 3/4 cup rice vinegar; 1/2 cup sugar; 1/3 cup water; 1/2 cup shredded carrots; 1/2 cup shredded daikon radish; 1/2 cup thinly sliced green onions; Toppings: Thinly sliced cucumber, sliced fresh jalapeno pepper, cilantro leaves and lime wedges

Vietnamese-inspired Banh Mi Baby Back Ribs: Tender pork ribs glazed with sweet-tangy barbecue sauce, served with pickled carrots, daikon, and orange, best enjoyed during warm weather gatherings.

Ingredients

4 pounds pork baby back ribs

2 whole garlic bulbs

1 large navel orange, quartered

1 cup Korean barbecue sauce, divided

3/4 cup rice vinegar

1/2 cup sugar

1/3 cup water

1/2 cup shredded carrots

1/2 cup shredded daikon radish

1/2 cup thinly sliced green onions

Toppings: Thinly sliced cucumber, sliced fresh jalapeno pepper, cilantro leaves and lime wedges

Instructions

1 Preheat oven to 325°. Place ribs in a large roasting pan. Remove papery outer skin from garlic bulbs, but do not peel or separate cloves. Cut off top of garlic bulbs, exposing individual garlic cloves; add to roasting pan. Add orange; cover pan with heavy-duty foil and seal tightly. Bake until tender, 2 to 2-1/2 hours, brushing with 1/2 cup barbecue sauce halfway through cooking.

2 Meanwhile, in a small saucepan, combine vinegar, sugar and water. Bring mixture to a boil over high heat; cook until sugar is dissolved, about 2 minutes. Let cool completely. Place carrots, radish and green onions in a bowl; add vinegar mixture. Refrigerate until serving.

3 Prepare grill for medium direct heat. Carefully remove ribs from roasting pan; discard garlic and orange. Place ribs on grill rack; brush with some of the remaining 1/2 cup barbecue sauce. Grill, covered, over medium heat until browned, 15-20 minutes, turning and brushing occasionally with sauce. Cut into serving-size portions. Serve with pickled vegetables, toppings and remaining sauce.