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Asian-Style Baby Back Ribs

 Asian-Style Baby Back Ribs
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
2 ServingsPrep: 70 min. Grill: 10 min.


  • 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


  • 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,

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Asian-Style Baby Back Ribs (continued)

Directions (continued)

  • Worcestershire sauce, ginger and garlic. Bring to a boil. Reduce
  • heat; simmer, uncovered, for 10 minutes or until slightly thickened,
  • stirring occasionally.
  • Moisten a paper towel with cooking oil; using long-handled tongs, rub
  • on grill rack to coat lightly. 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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.