Best Chinese Baby Back Ribs
photo by cUte Kitty pUnk
- Ready In:
- 9hrs 30mins
- Ingredients:
- 14
- Serves:
-
4-6
ingredients
- 1 cup hoisin sauce
- 1⁄2 cup plum sauce
- 1⁄3 cup oyster sauce
- 1⁄4 cup wine vinegar
- 1⁄4 cup honey
- 2 tablespoons dark soy sauce
- 2 tablespoons dry sherry or 2 tablespoons chinese rice wine
- 1 tablespoon dark sesame oil
- 1 tablespoon Asian chili sauce
- 1⁄2 teaspoon five-spice powder
- 1 tablespoon grated orange zest
- 10 garlic cloves, finely minced
- 1⁄4 cup ginger, finely minced
- 1⁄4 cup green onion, finely minced green and white parts
directions
- To make the sauce, combine all the sauce ingredients and stir well. Makes 3 cups.
- Remove the membrane from the underside of 2 sides pork baby back ribs or your favorite type of ribs (I used a 4 pound pork sparerib slab, which came out great). To remove the membrane, place ribs, meaty side down, on a flat surface. Using your fingernail, loosen a little of the membrane along the end of the last rib bone. Then, grasp the membrane firmly with a paper towel (so it won't slip from your grip). Holding the ribs down with the other hand, pull the membrane away. If it doesn't pull away in one piece, dislodge any remaining membrane, grip it with a paper towel, and pull the membrane away.
- Place the ribs in a rectangular dish or baking pan.
- Coat the ribs evenly on both sides with the marinade (reserve some for basting later on, I only used half of the sauce for the marinade). Marinate the ribs, refrigerated, for at least 15 minutes. For more flavor, marinate for up to 8 hours.
- Preheat oven to 350.
- Use a heavy baking sheet with shallow sides when oven roasting ribs. Line the baking sheet with heavy duty aluminum foil and position a wire rack on top. Spray the wire rack liberally on both side with vegetable oil cooking spray (it will make clean up so much easier even if its a nonstick).
- Place a small pan (such as a bread tin or small Pyrex dish) filled with 2 inches of hot tap water in the bottom of the oven, to keep the ribs from drying out as they roast.
- Lay the ribs on the wire rack, meaty side up. Slide the pan holding the wire rack onto the center oven rack.
- To prevent ribs from steaming, cook only one baking pan of ribs per oven.
- Always roast the ribs meaty side up, and never turn the ribs over. Otherwise, the sauce glazing the meaty side of the ribs will be dislodged. Baste the meaty side of the ribs with reserved marinade 1 or 2 times during roasting, if desired.
- Cook the ribs until the meat begins to shrink away from the ends of the bones, about 75 to 90 minutes.
- Remove the ribs for the oven. Wait five minutes before cutting each rib into 2 pieces, in half, or into individual ribs.
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Reviews
-
I made these today... slow cooked them for 8 hours on low... my oh my were they tender. The meat just fell off the bones. We did find the marinade too strong. Too - soy - tasting. Other than that... I'm happy I tried making ribs. It was my first time doing ribs from scratch... I'm sold on it... I'll definitely be visiting the butcher again for more ribs... just perhaps another marinade.<br/><br/>update: my husband said it was better the second day and not so overwhelming in the soy flavor. so that's that.
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My parents are from Russia and I was born in Norway. I grew up in Queens, NY. I have lived in Guam, MA, and VA; and in all the places I have lived, I never found pizza, bagels, and bread like they make it in NY. As a New Yorker, you took it for granted, even bad pizzerias in NY were better than what I have tried elsewhere. So, for the past 20 years I have tried to develop my own dough, I have come close.
I have worked in Washington, DC, for 14 years in the Federal govt. My husband and I moved to Oregon in 2005. Just left our jobs and the East coast forever! Have no regrets! We love our new state/home. Enjoy camping, hiking, kayaking, and beachcombing. I love to read, mostly science fiction/fantasy novels, and craft projects. Over the years, cooking has developed into a passion for me, my husband is very happy about this obsession, his only gripe is I don't repeat a lot of his favorites because I'm always trying out something new, oh well. So many recipes so little time to explore them all. My cookbook collection is huge, can't help it, I admit it--its an addiction. Then the internet comes along with sites like this one and so many others, what is a person to do? Try them all of course! Since we moved to Oregon, we haven't hooked up our cable TV and don't miss it. In fact, we gained more time--we're in control!