Asian Glazed Baby Back Ribs

My kids asked for ribs for dinner and I was craving Asian food so we came up with Asian glazed ribs that I baked in the oven for a couple of hours. The ribs turned out tender and really flavorful. We all loved the sauce except for my daughter, who didn’t care for it.  I served these ribs with the Spicy Zucchini and Squash Spears and some Vegetable Fried Rice for a delicious meal.

Preheat the oven to 350 degrees. Line a baking sheet with tin foil (for easier clean up).

Remove the silverskin membrane from the back of the ribs. See how to do it here. Spread the minced garlic evenly over both sides of the ribs. Season, to taste, with sea salt, freshly cracked pepper, and garlic powder evenly over both sides of the ribs. Place the seasoned ribs on a large piece of foil then top with another piece of  foil and roll all of the edges to make a sealed packet. Place on the baking sheet and into the oven and bake for 1 hour and 15 minutes.

While the ribs are baking, If needed, make the hoisin sauce - click here for recipe.

For the Asian sauce, stir together in a bowl the hoisin sauce, soy sauce, honey, sesame oil, vegetable oil, and cayenne. Set aside.

After the ribs have cooked for 1 hour and 15 minutes, carefully, open the tin foil packed ribs then slather with the sauce. Place back into the oven, unwrapped, for 45 minutes, basting with pan juices every 15 minutes. Remove from the oven and place on a cutting board. Let them rest for at least 5 minutes before slicing them and serving with the pan juices on the side, if desired. Enjoy.

 

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Asian Glazed Baby Back Ribs

Yield: 1 rack of baby back ribs

Total Time: 2 hours

Ingredients:

Ribs:

1 pack of baby back pork ribs
2 cloves of garlic, minced
Sea salt and freshly cracked pepper, to taste
Garlic powder, to taste

Asian Sauce:

2 tbsp hoisin sauce (click recipe link up above)
2 tbsp soy sauce
3 tbsp honey
2 tsp sesame oil
2 tsp vegetable oil
1 garlic clove, minced
2 dashes cayenne

Directions:

Preheat the oven to 350 degrees. Line a baking sheet with tin foil (for easier clean up).

Remove the silverskin membrane from the back of the ribs. See how to do it here. Spread the minced garlic evenly over both sides of the ribs. Season, to taste, with sea salt, freshly cracked pepper, and garlic powder evenly over both sides of the ribs. Place the seasoned ribs on a large piece of foil then top with another piece of foil and roll all of the edges to make a sealed packet. Place on the baking sheet and into the oven and bake for 1 hour and 15 minutes.

While the ribs are baking, If needed, make the hoisin sauce - click here for recipe.

For the Asian sauce, stir together in a bowl the hoisin sauce, soy sauce, honey, sesame oil, vegetable oil, and cayenne. Set aside.

After the ribs have cooked for 1 hour and 15 minutes, carefully, open the tin foil packed ribs then slather with the sauce. Place back into the oven, unwrapped, for 45 minutes, basting with pan juices every 15 minutes. Remove from the oven and place on a cutting board. Let them rest for at least 5 minutes before slicing them and serving with the pan juices on the side, if desired. Enjoy.

Recipe and photos by For the Love of Cooking.net