FEEDS: 3-4

WHAT YOU'LL NEED:

• 2 racks baby back ribs, cut in half
• chicken or beef stock
• 1/2 C. Hoisin Sauce
• 1/2 C. Duck Sauce

LET'S COOK

Place the ribs in a pot of appropriate size, cover with the stock of your choice and bring to a boil. Lower the burner to a simmer and cook for 20 minutes. At this point, slice a bit of meat off a rib and test it for tenderness. If you like it more tender, cook an additional 10 minutes.

Meanwhile, mix the Hoisin and Duck sauce together in a small bowl. When the ribs are done, remove them to a pan and spread the sauce on the meaty side while they’re still warm. Allow to cool, cover and refrigerate.

When it’s time to cook, preheat a grill to a medium high setting. Place the ribs on the hot tines, meaty side up. Cover and allow to cook for about 5-8 minutes.

Turn them over, cover and cook an additional 6- 8 minutes. Turn them over again, slater with any leftover sauce, turn up the grill and cook another 4-5 minutes. Turn them over one last time. This time, the meaty side should be down.

Grill just until the meat shows grill marks. Remove to a cutting board, slice into individual rib sections and serve.

MORE IDEAS:

You can broil these ribs. Start by broiling with the meaty side down. Always broil the side you want to present last.

Save the stock for a soup or stew base. It freezes really well.

Serve with some Duck Sauce jazzed up with a bit of hot Chinese mustard mixed in.