Food really connects our family and I’m sure yours, too.  Over the years I’ve learned all about the things members of my family and my extended family like.  I do my best to keep everyone happy and well fed when planning family meals.  Whenever my sister-in-law and nephew come to visit you will find me in the kitchen preparing my famous Szechwan Baby Back Ribs.

Finding a wine to pair with this sweet and spicy dish is rather tough, as it needs a touch of sweetness such as a Pinot Gris or Gewurztraminer.  A good cold beer works quite well, too.

Ingredients

Marinade

• 1 cup hoisin sauce
• 2 tablespoons garlic, finely minced
• 2 tablespoons ginger, peeled and minced
• 3 tablespoons sake
• 1 tablespoon brown sugar
• 2 tablespoons soy sauce
• 1 ½ tablespoons chili paste (more to taste)
• 4 tablespoons shiro miso

Brine

• 3 pounds baby back ribs cut into two rib sections
• 2 tablespoons garlic, minced
• 2 tablespoons ginger, peeled and minced
• 1 cup dry white wine or vermouth
• ½ cup fresh parsley, chopped
• ½ cup fresh cilantro, chopped
• 1 tablespoon salt

Directions

1. For the marinade, combine all the ingredients in a small bowl. Mix well and refrigerate overnight to meld the flavors.
2. In a large pot, put 3-4 quarts water. Add garlic, ginger, wine, parsley and cilantro.  Heat to a boil and then turn down to a simmer and add the ribs.  Cook for 30 minutes until tender.
3. Prepare barbeque. If possible, use mesquite chips for smoke.  Keep heat low.
4. Remove marinade from the refrigerator. Keep aside ⅓ of the marinade.  Before roasting, brush the ribs and slowly cook for 15 to 20 minutes or until browned.  Serve with extra marinade on the side (having been careful not to contaminate the reserved marinade).