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Best Chinese Baby Back Ribs

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Ingredients

Adjust Servings:
1 cup hoisin sauce
1/2 cup plum sauce
1/3 cup oyster sauce
1/4 cup wine vinegar
1/4 cup honey
2 tablespoons dark soy sauce
2 tablespoons dry sherry or 2 tablespoons chinese rice wine
1 tablespoon dark sesame oil
1 tablespoon asian chili sauce
1/2 teaspoon five-spice powder
1 tablespoon grated orange zest
10 garlic cloves, finely minced
1/4 cup ginger, finely minced
1/4 cup green onion, finely minced green and white parts

Nutritional information

361.5
Calories
56 g
Calories From Fat
6.3 g
Total Fat
1.1 g
Saturated Fat
1.9 mg
Cholesterol
2414.8 mg
Sodium
72.4 g
Carbs
3.5 g
Dietary Fiber
35.5 g
Sugars
4.9 g
Protein
129g
Serving Size

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Best Chinese Baby Back Ribs

Features:
    Cuisine:

    From the Great RIBS Book by Hugh Carpenter and Teri Sandison (outstanding little book). used a 4 pound pork sparerib slab for this recipe and their oven/roasting method and it turned out fabulous. According to the book, you need to remove the membrane on the bony side, if you don't the ribs will be tough.

    • 590 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Best Chinese Baby Back Ribs, From the Great RIBS Book by Hugh Carpenter and Teri Sandison (outstanding little book) used a 4 pound pork sparerib slab for this recipe and their oven/roasting method and it turned out fabulous According to the book, you need to remove the membrane on the bony side, if you don’t the ribs will be tough , I made these today slow cooked them for 8 hours on low my oh my were they tender The meat just fell off the bones We did find the marinade too strong Too – soy – tasting Other than that I’m happy I tried making ribs It was my first time doing ribs from scratch I’m sold on it I’ll definitely be visiting the butcher again for more ribs just perhaps another marinade

    update: my husband said it was better the second day and not so overwhelming in the soy flavor so that’s that


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    Steps

    1
    Done

    To Make the Sauce, Combine All the Sauce Ingredients and Stir Well. Makes 3 Cups.

    2
    Done

    Remove the Membrane from the Underside of 2 Sides Pork Baby Back Ribs or Your Favorite Type of Ribs (used a 4 Pound Pork Sparerib Slab, Which Came Out Great). to Remove the Membrane, Place Ribs, Meaty Side Down, on a Flat Surface. Using Your Fingernail, Loosen a Little of the Membrane Along the End of the Last Rib Bone. Then, Grasp the Membrane Firmly With a Paper Towel (so It Won't Slip from Your Grip). Holding the Ribs Down With the Other Hand, Pull the Membrane Away. If It Doesn't Pull Away in One Piece, Dislodge Any Remaining Membrane, Grip It With a Paper Towel, and Pull the Membrane Away.

    3
    Done

    Place the Ribs in a Rectangular Dish or Baking Pan.

    4
    Done

    Coat the Ribs Evenly on Both Sides With the Marinade (reserve Some For Basting Later on, I Only Used Half of the Sauce For the Marinade). Marinate the Ribs, Refrigerated, For at Least 15 Minutes. For More Flavor, Marinate For Up to 8 Hours.

    5
    Done

    Preheat Oven to 350.

    6
    Done

    Use a Heavy Baking Sheet With Shallow Sides When Oven Roasting Ribs. Line the Baking Sheet With Heavy Duty Aluminum Foil and Position a Wire Rack on Top. Spray the Wire Rack Liberally on Both Side With Vegetable Oil Cooking Spray (it Will Make Clean Up So Much Easier Even If Its a Nonstick).

    7
    Done

    Place a Small Pan (such as a Bread Tin or Small Pyrex Dish) Filled With 2 Inches of Hot Tap Water in the Bottom of the Oven, to Keep the Ribs from Drying Out as They Roast.

    8
    Done

    Lay the Ribs on the Wire Rack, Meaty Side Up. Slide the Pan Holding the Wire Rack Onto the Center Oven Rack.

    9
    Done

    to Prevent Ribs from Steaming, Cook Only One Baking Pan of Ribs Per Oven.

    10
    Done

    Always Roast the Ribs Meaty Side Up, and Never Turn the Ribs Over. Otherwise, the Sauce Glazing the Meaty Side of the Ribs Will Be Dislodged. Baste the Meaty Side of the Ribs With Reserved Marinade 1 or 2 Times During Roasting, If Desired.

    11
    Done

    Cook the Ribs Until the Meat Begins to Shrink Away from the Ends of the Bones, About 75 to 90 Minutes.

    12
    Done

    Remove the Ribs For the Oven. Wait Five Minutes Before Cutting Each Rib Into 2 Pieces, in Half, or Into Individual Ribs.

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    Dylan Carter

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