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Asian-Style Baby Back Ribs Recipe

Asian-Style Baby Back Ribs Recipe photo by Taste of Home

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The combination of tender grilled pork and an irresistible sauce will have you licking your fingers. Be ready to add this dish, a finalist in America's Best Loved Recipe Contest, to your list of summer favorites! —Esther J. Danielson, San Marcos, California

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Asian-Style Baby Back Ribs Recipe

Prep: 70 min. Grill: 10 min.

Yield: 2 Servings

70 10 80

Ingredients

1-1/2 pounds pork baby back ribs
4-1/2 teaspoons molasses
1 tablespoon garlic salt
1 teaspoon onion powder
1 teaspoon Worcestershire sauce
GLAZE:
1/2 cup reduced-sodium soy sauce
3 tablespoons thawed pineapple juice concentrate
2 tablespoons rice vinegar
2 tablespoons hoisin sauce
2 tablespoons ketchup
1 teaspoon lemon juice
1 teaspoon stone-ground mustard
1 teaspoon Worcestershire sauce
1 teaspoon minced fresh gingerroot
1/2 teaspoon minced garlic
Chopped green onion

Directions

Pat ribs dry. Combine the molasses, garlic salt, onion powder and Worcestershire sauce; spoon over meat. Place ribs on a rack in a small shallow roasting pan. Cover and bake at 325° for 50-60 minutes or until tender.
In a small saucepan, combine the soy sauce, pineapple juice concentrate, vinegar, hoisin sauce, ketchup, lemon juice, mustard, Worcestershire sauce, ginger and garlic. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until slightly thickened, stirring occasionally.
Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Brush ribs with some of the glaze; grill, uncovered, over medium heat for 8-12 minutes or until browned, turning frequently and brushing with additional glaze. Serve remaining glaze on the side. Garnish with onion. Yield: 2 servings.

Nutritional Facts 1 serving equals 787 calories, 47 g fat (17 g saturated fat), 184 mg cholesterol, 5,848 mg sodium, 45 g carbohydrate, 1 g fiber, 43 g protein.

Originally published as Asian-Style Baby Back Ribs in America's Best-Loved Recipe Contest July 2008

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviews for Asian-Style Baby Back Ribs

Asian-Style Baby Back Ribs

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(11-18) of 18 reviews

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Reviewed on May. 30, 2009 by mistymd1

If you can't top them then stop complaining...Karen B from MD

Reviewed on May. 28, 2009 by Thelma M T

U R picking the winner. Don't vote for it if thats the way you feel

Reviewed on May. 28, 2009 by Susan Chickness

I can not believe Taste of Home would choose a recipe like this. The nutrition content is unreal. Come on we want healthy recipes.

Reviewed on May. 28, 2009 by SunnieB

Are you sure the sodium content is correct??? definitely not a heart-healthy meal.

Reviewed on May. 28, 2009 by Cyflo13

GARAY: Wow, you have been critical and bitter over every winning recipe. What happened, yours didn't get picked? If you don't like the recipes, don't make them. Keep your comments to yourself. They're in the finals because of votes so don't go putting blame on the website.

Reviewed on May. 28, 2009 by bje123

kool!

Reviewed on May. 27, 2009 by garay

It's hard to believe that in this day and age with so many people having health problems do to obesity you have as a finalist a dish that has 47 grams of fat.

Reviewed on May. 26, 2009 by Kjunprincess2

I am voting for this recipe because the asian sauce sounds very appetizing. I also like to pre-cook my ribs in the oven. I'll be trying this recipe real soon.

Good luck!

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