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
Baby Back Ribs (the quantity is up to you - although these ribs are SO delicious that everyone will want seconds! I usually go to my local warehouse store, BJs and purchase the “big momma” pack that includes 3 or 4 whole massive slabs and feeds 8. Plan on 6 ribs or more per person)
garlic salt & pepper
Asian Orange-Ginger Glaze
1 tsp 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)
1. 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.
2. 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.
3. 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.
*For Gluten-Free - check label. If you can’t find gluten-free Hoisin sauce: 1 cup gf soy sauce + 1/4 cup honey- simmer and reduce to half volume until you get a nice, sweet, syrupy sauce. It won’t taste BBQ’-ey, but you’ll still get a great Asian flavor!
April 7th, 2007 at 10:22 pm
I would lick the bones (of the ribs), and the fingers! Yummilicious!
April 11th, 2007 at 1:27 am
What an amazing recipe! I can’t wait to try it. Thank you for posting it.
April 29th, 2007 at 12:03 am
Thank you!
May 1st, 2007 at 9:44 am
oh. my. god. my head just exploded.
May 1st, 2007 at 10:46 am
Nien - you’ll have to let me know how your ribs turn out! Send me a pic
May 17th, 2007 at 1:27 pm
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.
May 23rd, 2007 at 1:53 pm
Is it 250 degrees fahrenheit? Or celsius?
May 23rd, 2007 at 2:20 pm
fahrenheit!
May 27th, 2007 at 11:45 am
Nice BLOG.
SUPER-sounding recipe. Will try it soon.
Thanks,
DocChuck
June 6th, 2007 at 2:20 pm
What is mirin??
June 6th, 2007 at 2:27 pm
Mirin is Japanese sweet rice wine:
http://www.asianfoodgrocer.com/index.asp?PageAction=VIEWPROD&ProdID=3808
September 7th, 2007 at 11:49 pm
My husband loves ribs and this sounds right up his alley. I’ll try these soon.
November 21st, 2007 at 4:41 pm
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!
February 16th, 2008 at 3:25 pm
my ribs are in the oven now … can’t wait!
February 17th, 2008 at 9:14 am
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!
March 13th, 2008 at 4:05 pm
Going to the grocery store now.. This sounds wonderful!!