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Baby Back Ribs with Asian Barbecue Sauce, Shichimi Togarashi Spiced 'Ulu Hash and Sesame Wasabi Aioli

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Ingredients

Baby Back Ribs:
2 racks (about 3 to 4 pounds) baby back ribs

Asian Barbecue Sauce:
1/2 bottle (about 1/2 liter or 2 cups) sherry wine
1 1/2 pounds (about 2 cups) honey
2 star anise
2 bay leaves
1 teaspoon allspice
8 cups Yamasu shoyu
1/4 cup Dijon mustard
1 1/2-inch piece of ginger root, peeled and sliced into "coins"
3 tablespoons minced ginger
1 1/2 teaspoons Sambal Oelek (chili pepper sauce)
2 cups peanut oil

Sesame Wasabi Aioli:
2 tablespoons roasted garlic puree (see note)
1 tablespoon Dijon mustard
Kosher salt to taste
1 1/2 teaspoons lemon juice
2 tablespoons sesame oil
4 to 5 egg yolks
2 tablespoons rice vinegar
3 tablespoons wasabi paste
1 quart canola oil

Shichimi Togarashi Spiced 'Ulu (Breadfruit) Hash:
2 1/2 pounds shredded 'ulu (breadfruit)
1 1/4 pounds shredded russet potato
1 1/2 teaspoon minced ginger
1 tablespoon minced garlic
1/4 cup minced sweet onion
2 tablespoons chopped green onion
1/4 pound (1/2 cup) melted butter
Shichimi Togarashi spice (Japanese spice blend), to taste
Salt and pepper, to taste
Vegetable oil for frying

Instructions

Baby Back Ribs:
Cut racks of ribs into serving pieces. Place into a large saucepot, cover with water and simmer for 45 minutes or until tender; drain. Pour 1 1/2 cups Asian Barbeque Sauce over ribs; broil or grill ribs. Serve with Shichimi Togarashi Spiced 'Ulu Hash and drizzle with Sesame Wasabi Aioli just before serving. Makes 4 servings.

Approximate Nutrient Analysis per serving (not including salt to taste): 1770 calories, 127 g fat, 38 g saturated fat, 280 mg cholesterol, greater than 3000 mg sodium, 106 g carbohydrate, 13 g fiber, 41 g sugar, 74 g protein

Asian Barbecue Sauce:
Combine all ingredients. Makes14 to 14 1/2 cups.
Note: this recipe makes a large quantity, but any extra sauce can be saved and frozen.

Approximate Nutrient Analysis per 1/4 cup serving): 130 calories, 8 g fat, 1.5 g saturated fat, 0 mg cholesterol, greater than 2000 mg sodium, 12 g carbohydrate, 0 g fiber, 10 g sugar, 4 g protein

Sesame Wasabi Aioli:
Mix roasted garlic with Dijon, salt, lemon juice and sesame oil. Add egg yolks and whisk well, then slowly add canola oil while whisking to emulsify. When the mixture thickens, add vinegar as needed to thin and after all the oil is added, mix in the wasabi paste. Makes about 5 cups.

Note: to make roasted garlic puree, remove the papery outer covering of a head of garlic. Slice off the top of the head so most of the cloves are exposed. Place on a square of aluminum foil and drizzle 1 teaspoon olive oil over the cloves. Fold the foil over the head to completely enclose it and roast at 425 degrees for about 45 minutes (use a toaster oven to save energy) or until the garlic is completely soft and lightly browned. Squeeze out the cloves into a small dish. If you have leftovers, cover the pulp with olive oil, and store tightly covered in the refrigerator for up to 1 month.

Approximate Nutrient Analysis per 2 tablespoon serving (not including Kosher salt to taste): 210 calories, 24 g fat, 2 g saturated fat, 25 mg cholesterol, 5 mg sodium, 1 g carbohydrate, 0 g fiber, 0 g sugar, 0 g protein

Shichimi Togarashi Spiced 'Ulu (Breadfruit) Hash:
Blanch ‘ulu and potatoes; drain and cool. Add ginger, garlic, onions, melted butter, shichimi togarashi, salt and pepper. Mix well and then divide in to 1/2-cup portions and place on griddle to cook. Brown one side and flip, add salt and pepper to taste, and brown other side. Makes 4 servings.

Approximate Nutrient Analysis per serving (not including salt to taste): 730 calories, 44 g fat, 16 g saturated fat, 60 mg cholesterol, 200 mg sodium, 88 g carbohydrate, 13 g fiber, 26 g sugar, 6 g protein