What’s for dinner
NATALIE MIKLES World Scene Writer
12/21/2005
Tulsa World (Final Home Edition), Page D1 of Food

Asian-Style Baby Back Ribs

THE COOK

James Shrader is the chef at the Palace Cafe, 1301 E. 15th St. Even though he works a lot of hours, dinnertime with his wife, Brooke, and their sons, Michael and Maxwell, is a priority.

Dinner at home is a lot different from the rich foods of the restaurant. Shrader’s 16- and 14-year-old sons prefer simple foods like grilled chicken and broccoli.

“I make things that I can throw together in about 30 minutes. We always have a grilled or pan-seared meat, sauteed vegetables and either pasta, potatoes or rice,” Shrader said. “If I made something like a chicken scaloppine with Madeira cream sauce and shallots, my boys would freak out.”

THE GAME PLAN

Everyone in Shrader’s family loves these Asian-style ribs. Make them the night before, and then you’ll have something homemade and delicious after a day of Christmas shopping. Simply reheat the ribs in the oven.

Shrader also likes these ribs as appetizers, since they’re easy to eat as finger food.

THE TIME

Overnight preparation and 21/2 hours to bake

THE KEY INGREDIENT

Baby-back ribs are the best cut of meat for this dish.

THE RECIPE

BBQ Pork Ribs

6 pounds pork ribs
2 tablespoons salt and pepper

Painting mix:
1 tablespoon red food coloring
6 tablespoons each: yellow food coloring, soy sauce and sherry

Barbecue sauce:
1 cup hoisin sauce
1 cup Asian black bean sauce
2 cups ketchup
1 tablespoon each: minced ginger and white pepper
1/4 cup chopped scallions
1/2cup sugar
1/2 cup each: sherry and honey
1/8cup each: sesame oil and salad oil

1. Trim the ribs. Rub the seasoning over the trimmed ribs. Combine color mix ingredients, and paint over the ribs. Let sit for 2 hours.

2. Use the barbecue sauce to marinate the ribs. Let sit overnight.

3. Preheat oven to 325 degrees. Set the ribs on rack in sheet pan. Bake for 11/2 hours.

4. Brush with honey and oil. Reserve remainder. Heat in a 400-degree oven for 1/2 hour, until sauce is golden.

Tell us “What’s for Dinner” at your house. Send your weeknight recipes to Natalie Mikles at P.O. Box 1770, Tulsa, OK 74102 or e-mail to natalie.mikles@tulsaworld.com.

Related Photos & Graphics

BBQ Pork Ribs
ROBERT S. CROSS / Tulsa World

Shrader