Chinese-Style Baby Back Ribs

baby-back-ribsI absolutely love barbecued baby back ribs. However, I’m not a fan of traditional, store-bought, ketchup-based barbecue sauce. It just doesn’t work for me, for the most part, unless I’m making my own barbecue sauce.

This recipe is unbelievably good. It’s tasty without that “smoky” flavor. I’ve always said that Asian barbecue is far superior to American, and this recipe will prove that opinion out.


2 lbs of pork baby back ribs

2 cloves of garlic, minced

Chinese barbecue sauce (recipe follows)

Ingredients for Chinese Barbecue Sauce

6 tbsp honey

3 tbsp low-sodium soy sauce or Tamari

3 tbsp Hoisin sauce

2 tsp white pepper

1 tbsp Chinese Five-Spice Powder

1 tbsp sesame oil


First, make your barbecue sauce by vigorously whisking all of the ingredients together. Put in a small pan and heat on medium-low for about 10 minutes. Set aside and allow to cool.

Once the barbecue sauce has cooled, rub the baby back ribs with the minced garlic and about two-thirds of the barbecue sauce, place in a glass roasting pan and allow it to marinate overnight. You do not need to refrigerate the rest of the barbecue sauce.

When you’re ready to cook the ribs preheat the oven to 325 degrees. Wrap the ribs in two layers of aluminum foil, making sure there is no opportunity for leakage. Roast in a 325 degree oven for about 3 hours.

After 3 hours, unwrap the ribs and place in a roasting pan. Switch the oven to “broil.” Brush the top of the ribs with the remaining barbecue sauce, and broil for 3-5 minutes. Remove from the oven, cut the ribs, and serve.

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