YUM! These are finger-lickin’ good baby back ribs – the meat is so tender that it falls off the bone as you lift them out of the pan. The sauce is sticky, sweet, tangy, with a little hit of chili – the Asian version of BBQ sauce. The secret to cooking the very best ribs is “low and slow.” Its so incredibly easy too – this recipe is practically fool-proof. You just have to try this out.
The only drawback is that the ribs cook for 3 hours, so you’ll have to plan accordingly. But once the ribs are in the oven, they stay there and you don’t have to fuss with them at all.
I’ve never made ribs any other way since. My recipe includes a sticky Asian BBQ sauce – however, I’ve also made these ribs with my husband’s favorite store-bought BBQ sauce “KC Masterpiece.” Either way, I know you’ll love these ribs…and I know you’ll never ever order ribs from a restaurant again because yours is going to taste so much better. If there was only one recipe that I had to choose as a “must try” – this is it!
Baby Back Ribs with Orange-Ginger Glaze
Ingredients
- Baby Back Ribs (see headnote for quantity)
Asian Orange-Ginger Glaze:
- 1 teaspoon grated ginger (use a microplane rasp grater)
- 1 T minced garlic
- 1/4 cup minced red onion
- 3/4 cup hoisin sauce*
- 1 large orange, peel zested with rasp grater & juiced (you should have 1/4 c of juice and about 2 T zest)
- 1 T mirin
- 1 T sambal (asian hot chili/garlic paste)
- 2 T yuzu sauce (you can substitute with lemon juice)
Instructions
- Preheat oven to 300. Pat the ribs dry and season both sides liberally with garlic salt and pepper. Place the ribs in a large roasting pan, overlapping is ok. Cover tightly with aluminum foil and place in oven. Roast 3 hours, up to 6 hours. If you are feeding less than 4 people, then check the ribs after 3 hours, they should be done.
- To make the glaze: Heat a small saucepan over medium heat. Add 2 T canola oil, and when hot, add the red onion. Cook until the onion is soft, about 2-3 minutes. Add the garlic and the ginger. Cook another minute. Add the remaining ingredients, except for the yuzu sauce. Lower the heat to low and cook down the sauce until it thickens and reduces about 6-8 minutes. The sauce should be sticky and thick. Remove from heat and add the yuzu sauce (or lemon juice). You can also add more freshly grated ginger if you like for the extra kick.
- The ribs are done when they fall off the bone. Trust me, you'll know. Try picking up a rib and see how the meat just falls off. Place the ribs in a single layer - you may have to use a baking sheet. Brush the Asian Orange-Ginger Glaze on the tops of the ribs. Broil on high until the sauce bubbles and carmelizes, about 3-5 minutes. Keep a watch on the ribs - don't burn them! Instead of the Glaze, you could just use your favorite BBQ sauce - the results will be outstanding.
Did you try this recipe? Please leave a star rating in the recipe card below and leave a review in the comment section! I always appreciate your feedback and I know other readers do, too!
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This recipe looks awesome! But what kind of sambal should be used for this? There r so many…. I have some of my mom’s homemade stuff made with vinegar garlic n chilis in fridge. Thanks for such a great site!
your mom’s will work just fine. just use to taste. I like spicy spicy sambal! ~jaden
I just found your site and love it…..cannot wait to try some recipes!!
Regarding the ribs, have you tried lightly smoking the babybacks then finishing with your glaze? You know, traditional BBQ slow ‘n low style but with a light apple wood smoke. Then glaze them and carmelize over fire. Mmmmm.
Okay….drooling here. I think I am off to get some ribs, fire up the smoker, make your glaze, and try it out!
Going to the grocery store now.. This sounds wonderful!!
They were to die for – the most tender ribs I have ever had. My husband even said, “These are the best ribs I’ve ever had.” Thanks! 🙂 I discovered your site a few months ago and have been cooking at least one recipe of yours a week. I have loved them all!
my ribs are in the oven now … can’t wait!
I have tried making ribs so many different ways (boiling in soup, stir frying, baking, BBQ’ing, over a campfire) and this is by far the best way! I’ve tried to rush it with different temps and just not the same results. Thanks for the recipe! I love your blog. Trying to coordinate our family’s Disney World trip with one of your cooking classes. Thanks for being funny!
My husband loves ribs and this sounds right up his alley. I’ll try these soon.
Mirin is Japanese sweet rice wine:
http://www.asianfoodgrocer.com/index.asp?PageAction=VIEWPROD&ProdID=3808
What is mirin??
fahrenheit!
Is it 250 degrees fahrenheit? Or celsius?
This is a great recipe. I usually slow cook my ribs too. Around here, Costco is the store of choice for feeding four hungry friends. My glaze is deceptively simple too: equal parts honey and hoisin sauce. You should try it sometime. I carmelize the glaze on a barbeque but an oven broiler works just as well.
Nien – you’ll have to let me know how your ribs turn out! Send me a pic
oh. my. god. my head just exploded.
Thank you!
What an amazing recipe! I can’t wait to try it. Thank you for posting it.
I would lick the bones (of the ribs), and the fingers! Yummilicious!