Oriental Barbecued Ribs

These baby back ribs get an overnight soak in a marinade built on crushed star anise, Dijon mustard, rice vinegar, soy sauce, dried tarragon, and plenty of garlic. The combination reads French-Asian fusion, and it tastes like nothing you’ve had on a rib before.

The two-step cooking method is what sets these apart. First, the ribs bake in the marinade for 40 minutes, which par-cooks them and lets the star anise and aromatics penetrate the meat. Then they refrigerate overnight in that liquid, absorbing flavor as they chill. The next day, they go on the grill where the sugars in the marinade caramelize into a sticky, lacquered crust.

Star anise gives these ribs their signature flavor. That licorice-like warmth is unmistakably Asian and works brilliantly with the tangy mustard and salty soy. Crushing the star anise before adding it to the marinade releases more of its essential oils.

The strained marinade doubles as a basting liquid on the grill and a dipping sauce at the table. One batch does three jobs.

Chef Tips

• Start a day ahead. The overnight marinate isn’t optional. It’s what makes these ribs taste different from quick-grilled ribs.
• Baste frequently on the grill. The sugar in the marinade burns fast, so frequent basting builds layers of glaze instead of one charred coat.
• Strain out the anise and garlic before grilling. Burnt bits of anise on the grill taste bitter and acrid.

Variations

• Five-spice version: Replace the star anise and tarragon with Chinese five-spice powder for a more traditional Asian profile.
• Honey glaze: Add a tablespoon of honey to the marinade for a sweeter, thicker coating.
• Pork spare ribs: Use spare ribs instead of baby backs for meatier, fattier ribs that take even more smoke flavor.