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