Asian Ribs

This blog post is dedicated to one of my favourite people and most loyal blog followers, Craig. I am happy and sad to report that Craig has recently married a wonderful woman (happy) but is now no longer in need of Rosebud's culinary services (sad). I am in counselling - I know I will work through my loss. Congrats to Craig and Jac - love you two. xo

This recipe is really easy but takes a few hours, so perhaps it should be reserved for Sunday!

Baby back ribs (Enough for four people - two racks)

6 tbsp brown sugar

4 tbsp soya sauce

4 tbsp mirin (japanese cooking wine)

1 tbsp apple cider vinegar

2 tbsp dijon or grain mustard

2 tbsp water

2 tsp corn starch

1) Preheat oven to 275 degrees. Pat ribs dry with paper towel and place on parchment covered baking sheet. Cover the baking sheet with tin foil so that the majority of the moisture from the ribs will remain. Bake for 2 hrs.

2) In a sauce pan combine brown sugar, soya, mirin, apple cider vinegar, mustard, water and corn starch. Heat on medium until the sauce thickens (covers the back of a spoon).

3) Pull ribs out of the oven after the 2 hrs, remove tin foil, coat generously in sauce and then place back in the oven (uncovered), this time with the heat at 325 degrees.

4) Cook for 45-60 minutes.

ENJOY!