Asian Infused Maple Glazed Ribs

Pork ribs get a two-stage treatment that’s the secret to the texture, an hour-and-a-quarter steam-bake under tightly sealed foil, then 35 more minutes uncovered with the maple-soy glaze brushed on. The covered phase tenderizes the meat to the bone, the uncovered phase lacquers the surface.

The glaze itself is a balance act. Maple syrup brings sticky sweetness, soy and Worcestershire ground it with savory umami, curry powder is the unexpected note that lifts the whole thing into fusion territory, and orange juice concentrate adds bright citrus depth.

Drain off the rendered fat after the steam phase. That liquid will dilute the glaze and prevent it from adhering to the ribs.

Pro Tips

• Cut the ribs into serving-size pieces before baking, the glaze coats every face that way
• Strip the membrane from the bone side before cooking, it stays tough and prevents seasoning from penetrating
• Baste two or three times during the uncovered phase, each layer of glaze caramelizes into the next
• Toast sesame seeds briefly in a dry pan before sprinkling, raw seeds taste flat against the sweet glaze

Variations

• Add a tablespoon of grated fresh ginger to the glaze for sharper bite
• Stir in a teaspoon of sriracha or red pepper flakes for heat
• Use honey or brown sugar in place of maple for a different sweetness profile