Living in Arizona, we do a lot of grilling, especially ribs! But my family loves banh mi sandwiches, so I thought I would combine the two together, and ended up with an absolute family favorite! You can of course skip the roasting in the oven part if you have a gas grill and want to cook them on slow for a couple hours. You can also sprinkle sesame seeds or roasted peanuts over the grilled ribs. —Bonnie Geavaras-Bootz, Chandler, Arizona
Ingredients
- 4 pounds pork baby back ribs
- 2 whole garlic bulbs
- 1 large navel orange, quartered
- 1 cup Korean barbecue sauce, divided
- 3/4 cup rice vinegar
- 1/2 cup sugar
- 1/3 cup water
- 1/2 cup shredded carrots
- 1/2 cup shredded daikon radish
- 1/2 cup thinly sliced green onions
- Toppings: Thinly sliced cucumber, sliced fresh jalapeno pepper, cilantro leaves and lime wedges
Directions
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1Preheat oven to 325°. Place ribs in a large roasting pan. Remove papery outer skin from garlic bulbs, but do not peel or separate cloves. Cut off top of garlic bulbs, exposing individual garlic cloves; add to roasting pan. Add orange; cover pan with heavy-duty foil and seal tightly. Bake until tender, 2 to 2-1/2 hours, brushing with 1/2 cup barbecue sauce halfway through cooking.
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2Meanwhile, in a small saucepan, combine vinegar, sugar and water. Bring mixture to a boil over high heat; cook until sugar is dissolved, about 2 minutes. Let cool completely. Place carrots, radish and green onions in a bowl; add vinegar mixture. Refrigerate until serving.
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3Prepare grill for medium direct heat. Carefully remove ribs from roasting pan; discard garlic and orange. Place ribs on grill rack; brush with some of the remaining 1/2 cup barbecue sauce. Grill, covered, over medium heat until browned, 15-20 minutes, turning and brushing occasionally with sauce. Cut into serving-size portions. Serve with pickled vegetables, toppings and remaining sauce.
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