Blaine's Recipe of the Week - 5/14/07

Just in time for the BBQ season, here's is my absoutely favorite BBQ dish. Next time you're entertaining, break this recipe out and impress!


BBQ/Baked Hoisin-Glazed Baby Back Ribs with Coconut Curry Rice and Pineapple Wedges with Citrus Butter Glaze


The rib glaze:
1 cup hoisin sauce
½ cup honey
¼ cup red wine vinegar
4 tablespoons grated fresh ginger
3 tablespoon minced garlic
1 tablespoon sesame oil
3 teaspoons curry powder


To make the glaze: In a small saucepan over medium heat, combine the hoisin sauce, honey, vinegar, ginger, garlic, sesame oil, and curry powder. Bring to a simmer, stirring occasionally, and cook over low heat for 2 to 3 minutes to blend the flavors. Remove from the heat.


To make the ribs: Season the ribs liberally with kosher or sea salt and course black pepper. Grill over Indirect low heat, turning once halfway through grilling time. When the ribs have cooked for 1 hour, start basting them every 15 minutes with the hoisin glaze until the meat is very tender and has shrunk from the ends of the bones, 15 to 30 minutes more. Lastly, baste ribs heavily one final time and throw in the over at 225 degrees for 30 mins to half an hour for incredibly moist ribs. A few minutes before the ribs are finished, sprinkle them with the sesame seeds. Remove from the oven and cut between the bones. Serve warm.


The coconut curry rice:
1 cup Aborrio rice
½ onion
4 gloves garlic
2 tbsp sesame oil
½ cup coconut
1 cup heavy cream
1 large canister of chicken stock
Curry powder to preferred taste
Salt and pepper to taste
Butter


To make the rice: In sauce pan, set chicken stock to low. In separate large pot, sautee onion, garlic and rice in sesame oil until rice is golden. Reduce to medium and add coconut, heavy cream, curry to taste and a ladle full of chicken stock. As the rice begins to cook and the fluid evaporates, add additional ladles of chicken stock. Continues this process until rice is firmly cooked. At the end, add butter to taste to provide an incredibly creamy texture. End with salt and pepper to taste.


The pinapple glaze:
1 ripe pineapple
6 tablespoons unsalted butter
4 tablespoons lime juice
2 tablespoon light brown sugar
1/2 teaspoon vanilla extract
Pinch kosher salt
Malibu Rum to taste


To prepare the glaze: In a small saucepan, combine the glaze ingredients and place the pan over medium heat until the butter and sugar have melted, stirring occasionally.


To make pineapple: brush pinapple with glaze numerous times/several hours before. Once the ribs are done, throw the pinapple on the BBQ and grill for 6-9 minutes on high, turning every three minutes. When done, garnish the ribs/rice with pinapple, and drizzle remaining glaze on plate for show and unique taste with ribs.