1/3 cup diced shallots (2 medium shallots) 1/4 cup Thai or Vietnamese fish sauce 1/4 cup honey 1 1/2 tsp. kosher salt 1/2 tsp. freshly ground pepper 1 rack baby back ribs, cut into 3 sections 1 cup passion fruit puree or passion fruit juice Sesame seeds, for garnish Mint Slaw (recipe follows)
Instructions
1) In a slow cooker (or casserole or baking dish large enough to hold the ribs in one layer (a little overlap is OK), stir together the shallots, fish sauce, honey, salt and pepper. Add the ribs and toss to coat. Turn them meat-side up.
2) If using a slow cooker, cover and cook the ribs on low for 7 hours. If using a casserole or baking dish, cover with a tight-fitting lid or aluminum foil, and bake at 280 F for 3 to 3 1/2 hours, until the ribs are very tender.
3) Using tongs or a wide spatula, transfer the ribs to a rimmed, foil-lined sheet pan, meat-side up
4) To make the glaze, pour the juices from the slow cooker or baking dish through a fine-mesh sieve into a small saucepan. Discard the solids. Add the passion fruit puree to the saucepan. Set over high heat and bring to a boil, then reduce to a simmer. Cook until syrupy, 5 minutes if using passion fruit puree, 10 to 15 minutes if using juice. Brush the ribs with this mixture, either while hot or after standing for up to 1 hour.
5) Turn the oven to broil and arrange an oven rack at the highest position. Just before serving, broil the ribs, meat-side up, until browned, 3 to 4 minutes. Transfer to a cutting board, meat-side down. When cool enough to handle, slice into individual ribs.
6) Place some slaw on each serving plate and arrange a few ribs on top. Sprinkle with sesame seeds. Serve the remaining glaze on the side.
7) TO MAKE THE MINT SLAW
1 cup coarsely shredded carrots
2 cups shredded cabbage
2 Tbs. fresh lime juice
1/4 cup (packed) fresh mint leaves, large leaves roughly chopped
1 1/2 tsp,. sesame oil
1 tsp., honey
salt and pepper to taste
In a mixing bowl, toss first 6 ingredients to combine. Season with salt and pepper and serve immediately.
