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Recipe Thursday-Hatfield Grilled Orange-Glazed Baby Back Ribs with Chile-Peanut Dust

Posted on September 25th, 2014 | Posted in Grilling, Main Course, Recipes

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After Clemens Food Group came in and did a rib tutorial with our sales team I decided it was time to grill up some ribs! Though I enjoy a traditional barbecued rib, I wanted to try something new! This Grilled Orange-Glazed Baby Back Ribs with Chile-Peanut Dust sounded like a nice mix of flavors and texture, and it was. The chile-peanut dust added nice balance to the savory ribs. Also, this recipe is a fast rib recipe that does not need hours to cook, so you can make it on a weeknight after work.

Yield 4 Servings
For the Chile-Peanut Dust
2/3 cup dry-roasted peanuts, finely chopped (992504, 3/2#)
1 tablespoon toasted sesame oil (992008/GAL)
1 1/2 teaspoons chili powder (CQC041, QT)

For the Sauce
1/3 cup hoisin sauce (990800, 6/5#, Pan Chi)
1/4 cup soy sauce (991196, 4/1GAL, Castella)
1/4 cup fresh orange juice (from 1 orange) (00723, 56CT)
2 tablespoons minced ginger (00364, 1#)
Kosher salt and freshly cracked black pepper to taste (CQS030, 3#, Morton/CQP071, QT)

For the Ribs
3 racks Hatfield baby back ribs, about 2 pounds each (HTF1277, 18CT/CS)
Kosher salt and freshly cracked black pepper to taste (CQS030, 3#, Morton/CQP071, QT)

1/4 cup chopped scallions, white and light green parts (01013, 3CT)

PRE-PREP: To make the Chile-Peanut Dust, preheat oven to 350°F. Combine the ingredients in a small bowl and mix well. Put on an unoiled sheet pan and roast, tossing occasionally, until light brown and very fragrant, about 8 to 10 minutes (checking very frequently to prevent burning). Remove and set aside.

Build a two-level fire in your grill, which means you put all the coals on one side of the grill and leave the other side free of coals. When the coals are medium (you can hold your hand 6 inches above the grill for 4 to 5 seconds), you’re ready to cook.

PREP: As the fire heats up, prep the Sauce ingredients in individual containers.

GRILL: Sprinkle the ribs generously with the salt and pepper,

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place them on the grill directly over the coals,

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and cook until a peek inside shows that the meat no longer has any pink at the center, about 8 to 10 minutes per side (just to be clear, that’s 16 to 20 minutes total).

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TOP: When the rib racks come off the grill, cut them into individual ribs,

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put in a large bowl, add all of the prep ingredients, and toss vigorously. Lay them out on a platter and top with a mixture of the Chile-Peanut Dust and the scallions.

Recipe from SeriousEats.com

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