Coco-glazed Baby Backs

Total Time: 4 hrs 35 mins Preparation Time: 4 hrs Cook Time: 35 mins

Ingredients

• Servings: 4
• 3 tablespoons rice vinegar
• 3 tablespoons dijon mustard
• 1 teaspoon chili paste, chinese style or 1 teaspoon chili paste with garlic or 1/4 teaspoon cayenne pepper
• 4 (1 1/2 lb) baby back rib racks, thin membrane on ribs' lower side stripped off
• 1 (14 -15 ounce) can coconut milk, unsweetened
• 3 tablespoons hoisin sauce
• 2 tablespoons honey
• 2 tablespoons dijon mustard
• 1 teaspoon chili paste, chinese style or 1 teaspoon chili paste with garlic or 1/4 teaspoon cayenne pepper

Recipe

• 1 at least 6 hours and up to 24 hours before you plan to grill, bake the ribs. preheat the oven to 300 degrees f.
• 2 combine, in a small bowl, the vinegar, mustard and chili paste.
• 3 rub the ribs liberally with the mixture.
• 4 wrap the ribs tightly in 2 layers of foil and bake for 1 hour.
• 5 cool the ribs, opening the foil to speed the process.
• 6 rewrap the ribs in the foil and refrigerate them for at least 4 1/2 hours.
• 7 make the glaze in a large, heavy saucepan by combining the ingredients and bringing it to a boil over high heat.
• 8 reduce the heat and simmer the glaxe for 20-25 minutes, until reduced to the consistency of thin syrup.
• 9 reserve the glaze at room temperature if you plan to grill the ribs within the hour, or refrigerate it. (the glaze can be made several days in advance, covered, and refrigerated. thin with a little water if it is too thick to brush easily.).
• 10 fire up the grill, bringing the temperature to medium.
• 11 remove the ribs from the refrigerator and let them sit at room temperature for about 30 minutes.
• 12 grill the ribs uncovered over medium heat for 25-30 minutes, turning every 8-10 minutes.
• 13 brush the ribs with the glaze in the last 5 minutes of cooking.
• 14 the ribs are done when very tender with a suface that's crisp in some spots and gooey with glaze in others.
• 15 serve ribs hot. they look impressive when piled on a platter.