Posts Tagged ‘Cincinnati Wine Festival’

I’ve never made glaze from scratch, or ribs for that matter, so I’m excited to try this new recipe that came from Tasting Table’s Sous Chef Series presented by Williams Sonoma.  It will certainly be a step toward diversifying my culinary portfolio.  If you create this recipe, let me know how it turns out or if you have a secret glaze of your own to share.
Some great wines to pair with barbecue ribs include: Riesling or Zinfandel.  This week at the Cincinnati Wine Festival, I sampled some incredible Zinfandel from Terra d’ Oro Vineyards.  The Amador County Zinfandel and 2007, and Terra d’ Oro Home Vineyard Zinfandel.
Kevin Hart, sommelier at Boca Restaurant, recommends Marietta Old Vine red Lot #53 from Geyserville, Sonoma.
Lot 53 is the latest release of Old Vine Red, our trademark blend that was first released almost 30 years ago in the early days of Marietta. Due to Dad’s remarkable ability to maintain such high levels of both consistency and quality, the demand for Old Vine Red has steadily grown since Lot 1. Lot 53 carries on the tradition in stride with loads of rich and deep berry and plum and peppery spice as well as hints of mild spicy and toasty oak, dusty earth, and a light gamey quality that add to the complexity. The color is deep ruby and purple, and the mouthfeel is forward, dense, and pleasantly rustic and ripe in a Zin-like style.

Chinese barbecue ribs

Make This Recipe From Sara Johannes
WP24 at the Ritz-Carlton Los Angeles

The third installment of our Sous Chef Series visits Asia by way of Los Angeles, where Sara Johannes runs the kitchen at WP24, Wolfgang Puck’s glamorous modern-Chinese restaurant at the Ritz-Carlton Los Angeles. There, her spice-rich baby back ribs–which are seasoned with a combo of classic Chinese flavors (ginger, garlic and soy sauce) and the sweet, saucy appeal of American barbecue–are a menu staple. Her hoisin-spiked sauce has the makings of an essential; keep this one on hand for grilling season. Register for a free demo of this recipe at your local Williams-Sonoma store. Click here!

Chinese barbecue ribs

WP24 at the Ritz-Carlton Los Angeles

Yield: 6 Servings


For the ribs
  • 8 cups chicken stock
  • ¼ cup soy sauce
  • 4 garlic cloves, peeled
  • One 6-inch piece fresh ginger, peeled and cut into 4 pieces
  • 1 medium carrot, diced (about ½ cup)
  • 1 medium onion, diced (about 1 cup)
  • 2 stalks celery, diced (about ¾ cup)
  • 2 racks baby back pork ribs, about 4 pounds total (racks cut in half if using a Dutch oven)
For the glaze
  • 1 tablespoon canola oil
  • 2 tablespoons chopped garlic
  • 2 tablespoons chopped peeled fresh ginger
  • ¼ cup sliced scallions
  • ¼ cup soy sauce
  • ½ cup hoisin sauce
  • 1 cup dark corn syrup
  • ¼ cup ketchup
  • 1½ teaspoons Chinese five-spice powder
  • 1½ teaspoons sambal oelek chile paste


1. Preheat the oven to 375°. In a large Dutch oven or roasting pan, combine the chicken stock, soy sauce, garlic, ginger, carrot, onion and celery and bring to a boil over high heat. Remove from the heat and nestle the ribs in the braising liquid.

2. Cover the Dutch oven (or cover the roasting pan tightly with foil) and bake until the meaty part of the ribs are tender when pierced with a paring knife, about 90 minutes.

3. While the ribs cook, prepare the glaze: Heat the oil in a medium saucepan. Add the garlic, ginger and scallions and cook over medium heat, stirring occasionally, until fragrant, about 4 minutes. Add the soy sauce, hoisin, corn syrup, ketchup, five-spice powder and chile paste; increase the heat the high and bring to a simmer. Reduce the heat to medium-low and simmer until the mixture has thickened slightly, about 20 to 25 minutes. Strain through a fine-mesh sieve and reserve.

4. Line a baking sheet with foil and place a wire rack on the baking sheet. Remove the ribs from the braising liquid and place them, meaty side up, on the rack. Reduce the oven temperature to 350°. Brush a thick coating of glaze on the top of the ribs. Bake for 45 minutes, brushing the ribs with additional glaze every 15 minutes. Transfer the ribs to a cutting board, let rest for 5 minutes, then cut into one- or two-rib portions and serve immediately.

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