↞ recipe box start page
Category: Pork
Prep Time: Cook Time: Total Time:
Serves 6 as an appetizer, 2 to 3 as a main course
1 cup sake (Japanese rice wine)
1/3 cup Asian-style toasted sesame oil
1/4 cup honey
1 teaspoon ground pure chili powder
2 tablespoons grated fresh ginger
2 tablespoons minced fresh garlic
2 sides baby back pork ribs, about 3 pounds total weight
4 scallions, cut diagonally into thin slices
In a mixing bowl, combine the sake, sesame oil, honey, chili powder, ginger, and garlic. Stir until the honey has dissolved completely.
Put the ribs in a nonreactive container just large enough to hold them one rack on top of the other; or use a large, heavy-duty resealable food storage bag. Pour the sake marinade mixture over the ribs in the container or into the bag with the ribs. Cover the container with plastic wrap or aluminum foil, or seal the bag and place it inside a container to catch any leaks in case it is accidentally punctured. Leave to marinate in the refrigerator overnight.
Preheat the oven to 300 degrees F.
Transfer the ribs side by side in a single layer to a baking pan with a rim. Pour about half of the marinade over the ribs, discarding the rest of the liquid.
Cover the pan with aluminum foil and bake the ribs until the meat is fork-tender, about 2 hours, turning the ribs every 30 minutes or so.
About 30 minutes before the ribs are done, preheat the broiler or an outdoor grill. Set the broiler or grill rack about 4 inches from the heat.
When the ribs are done, carefully transfer them to the broiler or grill rack. Brush evenly with some of the baking juices on the side facing the heat and broil or grill until nicely glazed, 3 to 4 minutes, watching carefully so they don't burn. Baste the other side and broil or grill until it is glazed, 3 to 4 minutes longer.
With a sharp knife, cut the ribs between the bones into individual pieces. Arrange them on a large serving platter, garnish with scallions, and serve immediately.
view more member recipes
SPICY HONEY-GLAZED BABY-BACK PORK RIBS
view my recipes
print
save
Category: Pork
Prep Time: Cook Time: Total Time:
Serves 6 as an appetizer, 2 to 3 as a main course
1 cup sake (Japanese rice wine)
1/3 cup Asian-style toasted sesame oil
1/4 cup honey
1 teaspoon ground pure chili powder
2 tablespoons grated fresh ginger
2 tablespoons minced fresh garlic
2 sides baby back pork ribs, about 3 pounds total weight
4 scallions, cut diagonally into thin slices
In a mixing bowl, combine the sake, sesame oil, honey, chili powder, ginger, and garlic. Stir until the honey has dissolved completely.
Put the ribs in a nonreactive container just large enough to hold them one rack on top of the other; or use a large, heavy-duty resealable food storage bag. Pour the sake marinade mixture over the ribs in the container or into the bag with the ribs. Cover the container with plastic wrap or aluminum foil, or seal the bag and place it inside a container to catch any leaks in case it is accidentally punctured. Leave to marinate in the refrigerator overnight.
Preheat the oven to 300 degrees F.
Transfer the ribs side by side in a single layer to a baking pan with a rim. Pour about half of the marinade over the ribs, discarding the rest of the liquid.
Cover the pan with aluminum foil and bake the ribs until the meat is fork-tender, about 2 hours, turning the ribs every 30 minutes or so.
About 30 minutes before the ribs are done, preheat the broiler or an outdoor grill. Set the broiler or grill rack about 4 inches from the heat.
When the ribs are done, carefully transfer them to the broiler or grill rack. Brush evenly with some of the baking juices on the side facing the heat and broil or grill until nicely glazed, 3 to 4 minutes, watching carefully so they don't burn. Baste the other side and broil or grill until it is glazed, 3 to 4 minutes longer.
With a sharp knife, cut the ribs between the bones into individual pieces. Arrange them on a large serving platter, garnish with scallions, and serve immediately.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Balsamic Glazed Baby Back Ribs
by sgre52160
Type of fire: Indirect Grill heat: Low 2 tablespoons dark brown sugar 2 tablespoons Kosher salt 1 tablespoon granulated sugar 1 tablespoon paprika 1/2 teaspoon ground white pepper 1/2 teaspoo
by sgre52160
Type of fire: Indirect Grill heat: Low 2 tablespoons dark brown sugar 2 tablespoons Kosher salt 1 tablespoon granulated sugar 1 tablespoon paprika 1/2 teaspoon ground white pepper 1/2 teaspoo
Hoisin Glazed Baby Back Ribs
by sgre52160
For glaze: 1 cup hoisin sauce 1/4 cup honey 1/4 cup red wine vinegar 2 tbsp grated fresh ginger 1 tbsp minced garlic 1 tbsp sesame oil 2 tsp curry powder For ribs: 4 to 6 lb pork bab
by sgre52160
For glaze: 1 cup hoisin sauce 1/4 cup honey 1/4 cup red wine vinegar 2 tbsp grated fresh ginger 1 tbsp minced garlic 1 tbsp sesame oil 2 tsp curry powder For ribs: 4 to 6 lb pork bab
* Brown Sugar Glazed Baby Back Ribs *
by sgre52160
4 (2-pound) slabs loin back ribs, membrane removed (ask butcher or meat department to do this for you) * Dry rub 1-1/4 Cups sugar 6 Tablespoons chili powder 2 Tablespoons paprika 2-1/2 Tablesp
by sgre52160
4 (2-pound) slabs loin back ribs, membrane removed (ask butcher or meat department to do this for you) * Dry rub 1-1/4 Cups sugar 6 Tablespoons chili powder 2 Tablespoons paprika 2-1/2 Tablesp
Apricot-ginger Glazed Baby Back Ribs
by sgre52160
Ribs and Dry Rub Ingredients: 1/2 cup dark brown sugar 1/2 cup paprika 1/3 cup garlic powder 1/4 cup kosher salt 2 tablespoons chili powder 1 tablespoon cayenne pepper 1 tablespoon black pepp
by sgre52160
Ribs and Dry Rub Ingredients: 1/2 cup dark brown sugar 1/2 cup paprika 1/3 cup garlic powder 1/4 cup kosher salt 2 tablespoons chili powder 1 tablespoon cayenne pepper 1 tablespoon black pepp
Sticky Marmalade-glazed Baby Back Ribs (f&w)
by ICOOK2
Ingredients 2 racks baby back ribs (4 3/4 pounds), cut into individual ribs 1 tablespoon vegetable oil 1 1/2 teaspoons ground fennel 3/4 teaspoon crushed red pepper Kosher salt and freshly g
by ICOOK2
Ingredients 2 racks baby back ribs (4 3/4 pounds), cut into individual ribs 1 tablespoon vegetable oil 1 1/2 teaspoons ground fennel 3/4 teaspoon crushed red pepper Kosher salt and freshly g
view more member recipes
related CDKitchen recipes
Spice-Rubbed Baby Back Ribs
Mesquite Bbq Pork Ribs
Easy Grilled Baby Back Ribs
Applebee's Baby Back Ribs
Baby Back Ribs
Sweet And Saucy Ribs
Baby Back Barbecue Ribs
Sweet And Spicy Ribs
Cajun Pork Loin Ribs
Barbecue Pork Loin Ribs