Fried Glazed Ribs Ingredients Baby back ribs MINOR’S® Zesty Orange Sauce Soy sauce Fresh garlic, minced Red pepper flakes Yukon Gold potatoes, peeled if desired, diced into ½ inch cubes Wasabi powder Butter, melted Heavy cream, warmed MINOR’S® Roasted Garlic Flavor Concentrate Fresh cilantro, chopped Scallions, sliced Lime juice, as needed Build It Place ribs bone-side down on a rack in a shallow roasting pan. Cover and bake at 325° until tender; drain. Preheat grill. In a small saucepot, combine MINOR’S® Zesty Orange Sauce, soy sauce, garlic, and red pepper flakes. Cook over medium heat for a few minutes or until slightly reduced. Taste to adjust seasoning. Place ribs on grill, baste with some of the sauce. Grill, covered, until browned, turning and basting occasionally. Place the potatoes in a large pot and cover with cold salted water. Bring to a boil, reduce heat and cook until tender. Drain and return to the pot. Mix wasabi powder with water to rehydrate and add paste into the potatoes, along with the butter and cream. Mash until desired consistency. Add MINOR’S® Roasted Garlic Flavor Concentrate and season to taste. Serve ribs alongside mashed potatoes. Garnish plate with additional soy-orange sauce and fresh herbs. Share this recipe: More Like This Industry Trends Dining All Day Dessert Sweet Sendoff: Desserts To Perfectly Cap Off Any Meal Plant Forward Veganuary: Challenge Accepted Chef Britton’s Take: Is Tarragon the Forgotten Herb?
