Asian-Style Baby Back Ribs

Serves 4

These Asian-style babyback ribs are delicious served hot or at room temperature. For juicy, tender ribs, poach them before placing on the grill to barbeque. This also reduces the fatty content.

  • 2 racks baby back ribs
  • For poaching
  • 3 tablespoons chopped ginger, (about 3 pieces, 1-inch each)
  • 1 medium head (around 9 cloves) garlic, peeled and chopped
  • 7 cups water or enough to cover ribs
  • 1/2 teaspoon five spice powder
  • For marinade
  • 10 ounces hoisin sauce
  • 4 tablespoons soy sauce
  • 3 tablespoons ginger root, peeled and diced
  • 4 cloves garlic, peeled and diced
  • 4 tablespoons roasted sesame oil
  • 1/4 teaspoon hot chile sesame oil
  • 1 teaspoon five spice powder
  • 3 tablespoons dry mustard
  • 4 tablespoons dry sherry
  • 2 teaspoons honey
  • For garnish
  • 12 cilantro sprigs for garnish
  • 2 medium oranges, sliced thinly
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To poach, use a pan that will fit ribs and your stovetop. (Use two pans if you need to). Place ribs fatty side down, cover with poaching liquid mixture and bring to a boil. Reduce to a simmer and cook for 15 minutes. Do not poach at a higher heat or ribs will be tough.

Cool ribs in poaching liquid for 30 minutes then discard liquid and other ingredients. While ribs are cooling, create marinade.

In a medium bowl, mix hoisin, soy sauce, ginger, garlic, roasted sesame oil, hot chile sesame oil, five spice powder, dry mustard, dry sherry, and honey till well combined. When ribs are cooled, coat them in sauce, turning to cover completely. In either a pans or large sealable plastic bags, marinate in the refrigerator for 3 hours or overnight.

Prepare the grill for indirect cooking over a low heat.

Remove ribs from marinade; reserve remaining marinade. Cut rib racks into 4-to-6 rib sections and arrange meaty side up on the grill.

Heat marinade to boiling for two minutes, then reserve for basting ribs.

Turn, rotate and baste ribs with marinade every 10 minutes, for approximately one hour. The ribs are done when they begin to pull away from the bone and bone tips are exposed. An instant read meat thermometer inserted in the thickest part of the rib should read 160°F when they are done.

Transfer rib racks to a cutting board and cut between bones to separate. Place on a platter and garnish by scattering cilantro sprigs on top and placing orange slices around the edge. Serve any remaining marinade to use as a dipping sauce.

Nutritional Info: 
Per Serving:1540 calories (1010 from fat), 113g total fat, 37g saturated fat, 325mg cholesterol, 2780mg sodium, 58g carbohydrate (4g dietary fiber, 28g sugar), 71g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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