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Prep Time: Cook Time: Total Time:
The Best Baby Back Ribs
2 sides pork baby back ribs
Barbecue Sauce:
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 Chinese rice wine
1 tablespoon dark sesame oil
1 tablespoon chili sauce
1/2 teaspoon five-spice powder
1 tablespoon grated or finely minced orange zest
10 cloves garlic, finely minced
1/4 cup finely minced ginger
1/4 cup finely minced green onion, green and white parts
Remove the membrane from the underside of the ribs. Then
place the ribs in a rectangular dish or baking pan.
To make the sauce, combine all the sauce ingredients and stir well.
Yields 3 cups.
Coat the ribs evenly on both sides with the marinade. Marinate the ribs, refrigerated, for at least 15 minutes. For more flavor, marinate for up to 8 hours.
To grill the ribs, if using a gas barbecue, preheat to medium, 325
degrees. If using charcoal or wood, prepare a fire. When coals or wood are ash covered, push them to the outside of the grill. Place a pan of water in the bottom of the grill among the coals and cover the coals with the cooking grate. Place a rib rack on the cooking grate and add the ribs.
Alternatively, brush the cooking grate with a flavorless cooking oil, such as safflower oil, and then lay the ribs meaty side up in the center of the grill. Cover the grill. Regulate the heat so it remains at medium temperature.
Occasionally during cooking, baste the ribs with extra sauce, stopping 15 minutes before removing the ribs from the grill. Grill the ribs until the meat begins to shrink from the ends of the rib bones, about 75 minutes.
Cut each side of the ribs in half, into 3 sections, or into
individual ribs. Transfer to a heated serving platter or 4 heated dinner
plates and serve at once.
Serves 4.
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The Best Baby Back Ribs
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Category: Recipes
Prep Time: Cook Time: Total Time:
The Best Baby Back Ribs
2 sides pork baby back ribs
Barbecue Sauce:
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 Chinese rice wine
1 tablespoon dark sesame oil
1 tablespoon chili sauce
1/2 teaspoon five-spice powder
1 tablespoon grated or finely minced orange zest
10 cloves garlic, finely minced
1/4 cup finely minced ginger
1/4 cup finely minced green onion, green and white parts
Remove the membrane from the underside of the ribs. Then
place the ribs in a rectangular dish or baking pan.
To make the sauce, combine all the sauce ingredients and stir well.
Yields 3 cups.
Coat the ribs evenly on both sides with the marinade. Marinate the ribs, refrigerated, for at least 15 minutes. For more flavor, marinate for up to 8 hours.
To grill the ribs, if using a gas barbecue, preheat to medium, 325
degrees. If using charcoal or wood, prepare a fire. When coals or wood are ash covered, push them to the outside of the grill. Place a pan of water in the bottom of the grill among the coals and cover the coals with the cooking grate. Place a rib rack on the cooking grate and add the ribs.
Alternatively, brush the cooking grate with a flavorless cooking oil, such as safflower oil, and then lay the ribs meaty side up in the center of the grill. Cover the grill. Regulate the heat so it remains at medium temperature.
Occasionally during cooking, baste the ribs with extra sauce, stopping 15 minutes before removing the ribs from the grill. Grill the ribs until the meat begins to shrink from the ends of the rib bones, about 75 minutes.
Cut each side of the ribs in half, into 3 sections, or into
individual ribs. Transfer to a heated serving platter or 4 heated dinner
plates and serve at once.
Serves 4.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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