Ming Tsai combines sweet and sour in this ribs recipe.


  • 2 slabs of baby back ribs

  • 2 tablespoon chile powder

  • 2 tablespoons kosher salt

  • 1 tablespoon black paper

  • 2 cups Wanjashan naturally brewed, organic rice vinegar

  • ½ cup honey

  • 1 orange, juice and zest

  • 3 tablespoons toasted sesame seeds


  • 1.

    Preheat an oven to 375 degrees. Mix chile, salt, black peppercorn. In a roasting pan or baking dish, rub the ribs in the spice mix and let stand for 2 hours to overnight refrigerated. Add the naturally brewed rice vinegar to the pan so there is a ¼ inch of naturally brewed rice vinegar in the pan and cover tightly with foil and roast in oven for up to 2 hours or until naturally brewed rice vinegar is evaporated. Meanwhile, mix the honey, orange juice and zest together. Glaze the ribs and serve garnished with toasted sesame seeds.

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