Spicy Ribs for Shorey

Shorey wanted to make something special for her dad’s birthday, and he likes barbecued ribs. For this recipe, I showed her how to precook the ribs in water first (this can be done a day ahead). Then we made the glaze for them together, adding one ingredient, then another, until Shorey was happy with the taste.

The cooking broth can be transformed into a vegetable soup, a favorite of hers, and finished with vermicelli (called vermicelle in French, or fine egg noodles or angel hair pasta) and Gruyère cheese; see the Soup with Vermicelle recipe.

Serves 4

• 2 racks baby back pork ribs (about 1½ pounds each) or 1 rack pork loin back ribs (about 3 pounds)
• 6 cups water
• 1 teaspoon salt
• Glazing Sauce
• 3 tablespoons ketchup
• 2 tablespoons hoisin sauce
• 1 tablespoon soy sauce
• 1 tablespoon cider vinegar
• 1 tablespoon maple syrup
• 1 tablespoon hot chili sauce, such as Sriracha
• ½ teaspoon garlic powder

Lay the racks of pork in a large saucepan, Dutch oven, or large stock pot, cover with the water, add the salt, and bring to a boil. Cover, reduce the heat to a very light boil, and cook for 1½ hours, or until the meat is just tender.

Heat the oven to 400 degrees.

Remove the ribs from the saucepan, reserving the stock, and lay them flat on a baking sheet lined with nonstick aluminum foil. Strain the stock. You should have about 1 quart; if you have less, add water as needed. Freeze for use in soup.

For the glazing sauce: Mix all the ingredients together in a bowl.

Brush the ribs on both sides with the sauce, using about two thirds of it. Place in the oven and bake for 25 to 30 minutes, or until browned.

Remove the ribs from the oven and brush with the remaining sauce. When they are cool enough to handle, cut between the ribs and serve.

To see how it’s done, go to www.surlatable.com/jacquespepin.