Ingredients
-
-
1/2
-
1/4
-
2
-
1/2 - 1
-
2
-
1
-
1
-
-
4
-
-
-
-
-
Directions
Hoisin-Ginger Baby Back Ribs, Diane Rossen Worthington’s recipe from her cookbook Seriously Simple Cook’s Notes: –When selecting ribs, I prefer the meaty and less fatty baby back ribs, sometimes called loin ribs They have a covering of meat over the bones and also between them that makes them leaner and meatier than spare ribs They are shorter and smaller than spareribs They are a bit more costly than spare ribs but well worth it –Look for racks that have meat on the rack and not a lot of fat It’s best to buy fresh ribs that have not been frozen –Sometimes you will find the smallest ribs cut up and called Chinese-style ribs These are the small ribs from the end of the loin rack You can substitute these individual ribs if you prefer; these make a great appetizer –Use this marinade on pork tenderloin or chicken –This may be prepared 1 day ahead through step 4, covered and refrigerated Remove from the refrigerator 1 hour before grilling , Diane Rossen Worthington’s recipe from her cookbook Seriously Simple Cook’s Notes: –When selecting ribs, I prefer the meaty and less fatty baby back ribs, sometimes called loin ribs They have a covering of meat over the bones and also between them that makes them leaner and meatier than spare ribs They are shorter and smaller than spareribs They are a bit more costly than spare ribs but well worth it –Look for racks that have meat on the rack and not a lot of fat It’s best to buy fresh ribs that have not been frozen –Sometimes you will find the smallest ribs cut up and called Chinese-style ribs These are the small ribs from the end of the loin rack You can substitute these individual ribs if you prefer; these make a great appetizer –Use this marinade on pork tenderloin or chicken –This may be prepared 1 day ahead through step 4, covered and refrigerated Remove from the refrigerator 1 hour before grilling
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Steps
|
1
Done
|
Combine the Marinade Ingredients in a Medium Bowl and Blend Well. Place the Ribs in a Jumbo Plastic Sealable Bag. Add the Marinade to the Ribs and Marinate in the Refrigerator For 2 to 24 Hours, Turning Occasionally. |
|
2
Done
|
Preheat the Oven to 325f. |
|
3
Done
|
Place the Ribs and Marinade on a Piece of Foil Large Enough to Wrap Tightly Without Any Holes. Place the Package in a Large Roasting Pan and Bake For 1 1/4 Hours. Alternately, Place the Ribs and Marinade in a Roasting Pan and Cover Well. the Ribs Should Be Tender When Pierced With a Fork. |
|
4
Done
|
Remove the Ribs from the Oven. Remove the Ribs from the Foil, Drain and Reserve the Juices and Place in a Dish. |
|
5
Done
|
Prepare the Barbecue For Medium-Heat Grilling. Season With Salt and Black Pepper. Grill the Ribs About 3 Inches from the Flame For 5 to 7 Minutes on Each Side or Until They Reach the Desired Doneness, Basting Occasionally With the Reserved Juices and Making Sure They Do not Burn. Place on a Serving Platter and Serve With the Reserved Juices, If Desired. |
