Spicy Baby Back Ribs

These baby back ribs lean Asian and pull no punches. The marinade is a heat-and-funk powerhouse: fermented Chinese black beans, fresh ginger, garlic, red pepper flakes, hot sauce, and a whole chopped orange (skin and all) for sweet citrus oils. Soy and fish sauce provide salty depth, rice vinegar and brown sugar balance with sweet-tart, and Worcestershire ties the East-meets-West flavor profile together.

The overnight marinade is essential. Eight hours minimum lets the salt and acid penetrate deep into the meat and break down the connective tissue, so what hits the grill the next day is already half-tender.

Grill over mesquite or charcoal at medium heat for the long haul, basting constantly. The recipe’s own caution is exactly right: too hot and you torch the sugar in the marinade, too low and the meat never reaches collagen-melting temperature.

Pro Tips

• Remove the silvery membrane from the back of each rack before marinating. It blocks flavor from penetrating and stays tough through the cook. Slip a butter knife under one corner and pull it off in one piece.
• Reserve some marinade BEFORE adding the ribs. Use the reserved portion for basting only; never use marinade that has touched raw meat.
• Set up a two-zone grill with coals on one side. Cook ribs on the cool side and move to direct heat only at the end for the final char.
• Tent finished ribs in foil for 10 minutes before slicing. The rest helps redistribute juices and lets the meat firm up for cleaner cuts.

Variations

• Add 2 tablespoons of hoisin to the marinade for a more pronounced Chinese-BBQ flavor.
• Use Sichuan peppercorns in place of red pepper flakes for a numbing-spicy ma la kick.
• Glaze with extra reduced marinade in the last 5 minutes for a glossy lacquered finish.