Instructions

01
Preheat your oven to 325°F. Pat the baby back ribs dry, then season all over with kosher salt and black pepper.
02
Heat vegetable oil in a large Dutch oven over medium-high until shimmering. Sear the ribs on all sides until browned, about 6 minutes total. Transfer the ribs to a plate.
Herb says
Browning equals flavor, don't rush this step. You want fond, not steamed meat.
03
Reduce heat to medium. Add the onion and cook, stirring, until translucent, about 3 minutes. Add garlic and ginger, stirring for 1 minute until fragrant.
04
Return the ribs to the pot. Pour in chicken broth, hoisin sauce, soy sauce, rice vinegar, honey, and Sriracha. Bring to a simmer, cover, and transfer to the oven. Braise for 1 hour 45 minutes, flipping ribs halfway through.
05
Remove the ribs from the pot and transfer to a cutting board. Let cool slightly. Meanwhile, place the pot with braising liquid over medium-high heat and simmer, uncovered, until reduced to a thick glaze, about 10-12 minutes.
Herb says
This is reduction, the science of intensifying flavor by evaporating water. No shortcuts.
06
While sauce reduces, shred the rib meat, discarding bones and excess fat.
07
Add shredded meat back into the reduced sauce, stirring to coat. Taste and adjust seasoning if needed.
08
Arrange butter lettuce leaves on a platter. Fill each with a generous spoonful of the rib mixture. Top with carrot, scallions, cilantro, and a sprinkle of sesame seeds.
09
Serve immediately, and encourage your guests to get a little messy.

HERB

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Ingredients

Instructions