Spicy Teriyaki BBQ Ribs with Ginza Couscous

Directions

Bbq Sauce / Spiced Teriyaki Ribs Preparation

1. In a small bowl combine the ginger, garlic, sesame oil, fish sauce, and chili flakes, and mix well.

2. In a small sauce pan, combine soy sauce, Mirin, and sugar over medium heat and stir until sugar has dissolved and the mixture comes to a simmer.

3. Lower the heat and let cook down for a few minutes until the sauce begins to reduce slightly.

4. Then remove the sauce from heat and let cool in a medium bowl.

5. Then add the sesame seeds, ginger, garlic, sesame oil, fish sauce, and chili flakes to your cooled soy mixture.

6. Mix well and apply generously to the ribs, or store in the refrigerator for up to 1-2 weeks in an air tight container.

7. Note- It's best to let it sit out to room temperature before use.

Ribs:

1. Preheat oven to 300 degrees F.

2. Line a large lipped baking sheet with 2 layers of tin foil with enough to cover your ribs completely. 

3. Place the marinated baby back ribs face up on the foil and make sure they are smothered with marinade. (Be sure to leave at least 1 cup of marinade for basting later.) Be sure the top and bottom of ribs are covered well with your BBQ sauce.

4. Fold the tin foil over and close well.

5. Poke a few holes in the top of foil and leave to marinate at room temperature for at least 30 minutes.

6. Place ribs on the middle rack in oven and bake for about 2 hours, basting with BBQ sauce at 1 hour - then closing foil again and returning ribs to the oven to bake further.

7. At 2 hours-check with a thermometer- ribs are best at between 190-203 degrees F. internal temperature, but generally 195 F. is great.

8. If they don't look tender yet and are not falling away from the bone, then you can bring temp up to 325 degrees F. and bake ribs for another half hour.

9. Remove from oven, fold the tin foil back carefully and baste one more time.

10. Place the ribs back into the oven onto the top rack.

11. Broil on high for about 5-10 minutes or until ribs look browned with some good charred bits.

12. Turn the oven off and remove ribs from the oven, re-cover them with foil until serving time. You may keep them in the oven to keep warm with heat off.

Couscous Preparation:

1. Note: Begin preparing your couscous in last half hour of baking time for ribs.

2. First, begin by combining the dressing ingredients in a small bowl and set aside for later.

3. Then, in a large pot over medium heat, add 1 Tsp. of olive or vegetable oil.

4. Add shallots and cook for 1-2 minutes, then add your carrots and cook for another 2-3 minutes.

5. Add the butter, salt, water, and chicken stock.

6. Bring to a boil until butter is melted.

7. Next add your couscous and green onions stirring well for a minute or two...If it looks like you need some more water and it’s too dry, then add more water or chicken stock- a few Tbsps. at a time.

8. Let simmer on low heat for 2-5 minutes.

9. Remove from heat and cover.

10. Let stand for 4-5 minutes, or until all the moisture has mostly absorbed.

11. Fluff with a fork and add your dressing.

12. Mix well and serve warm with your ribs layered on top.