Chinese BBQ ribs with jasmine rice

Ingredients

• 2 lbs baby back ribs
• 1.5 tbsp peeled chopped ginger
• 1 tbsp chopped garlic
• 1/6 cup soy sauce
• 1 tbsp vegetable oil
• 1/4 cup hoisin sauce
• 1 tbsp honey
• 1.5 cups rice
• 2 cups jasmine tea
• 1 cup water
  

Preheat oven to 400 F. Put rack in middle position.
Puree the marinade ingredients together in a food processor.
Reserve 1/4 cup sauce and coat the ribs with the remainder.
Arrange ribs, meaty side down, in a broiler pan or a baking pan (lined with foil), and bake, turning the ribs and basting them with some of the reserved sauce about half way though. Bake for 30 minutes.
In the meantime, make the rice. This isn't difficult. Just make normal rice but instead of cooking the rice with water, do it with 2 parts jasmine tea and 1 part water.
Remove from oven. Turn on the broiler. Brush ribs, meaty side up, with the remaining sauce and put them under the broiler for 3 minutes, until there is char.
Eat.

Thoughts: Pretty damn good. This was the first time we attempted to make ribs, so we were pretty impressed with the outcome. I was worried they would be too dry, but they were not. I liked the chinese marinade, but in the future I would probably stick with traditional American BBQ sauce because I am a huge fan. Part of the ribs didn't cook all the way through the first time, so we can to throw those in for another 10 minutes, but they came out fine. The meat pulled away from the ribs pretty well, which was good. The jasmine rice was also pretty good. Not overpowering.

Disaster Index: 2/10