Peanut-Crusted Ribs

Name: Peanut-Crusted Ribs
Yield: Makes 4 main-course or 8 appetizer-size servings
Ingredients: 1 knob of ginger, about 4 inches, roughly chopped; ½ cup plus 2 tablespoons soy sauce; 2 tablespoons tamarind puree (available at Asian markets or see Note); 2 teaspoons chili powder; ½ teaspoon cayenne; 1 tablespoon honey; 1 tablespoon Dijon mustard; 1 tablespoon palm or brown sugar; 3 plum tomatoes, coarsely chopped (canned are fine; drain them first); 2 tablespoons ketchup; ½ cup white vinegar; 2 racks baby back ribs, each weighing about 2 pounds; 2 tablespoons peanut butter; 1 tablespoon Vong Chile Paste, or use chili-garlic paste (available in Asian markets); ½ cup shelled roasted peanuts, minced; 2 teaspoons Worcestershire sauce; 2 teaspoons paprika; 1 small red onion, minced; 1 garlic clove, minced; 1 tablespoon butter

Preparation info

Makes
4
main-course appetizer-size servings

Difficulty
Complex

Appears in

Jean-Georges

By Jean-Georges Vongerichten and Mark Bittman

Published 1998

About

Despite the large number of ingredients, this recipe—which Jean-Georges credits to Keith Williams, one of the talented and hardworking sous-chefs at Vong—is so well balanced you can taste every one in the sauce. Keith likes to make this dish with baby back ribs, but you can use any ribs you like. Since it’s all done in the oven, this is an easy recipe to multiply for a crowd, too.

Serve wit

Ingredients

Main course

Ingredients

Method