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    You are in: Home / Recipes / Best Chinese Baby Back Ribs Recipe
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    Best Chinese Baby Back Ribs

    Best Chinese Baby Back Ribs. Photo by cUte Kitty pUnk

    1/1 Photo of Best Chinese Baby Back Ribs

    Total Time:

    Prep Time:

    Cook Time:

    9 hrs 30 mins

    8 hrs

    1 hrs 30 mins

    Pi-E's Note:

    From the Great RIBS Book by Hugh Carpenter and Teri Sandison (outstanding little book). I used a 4 pound pork sparerib slab for this recipe and their oven/roasting method and it turned out fabulous. According to the book, you need to remove the membrane on the bony side, if you don't the ribs will be tough.

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    Units: US | Metric


    1. 1
      To make the sauce, combine all the sauce ingredients and stir well. Makes 3 cups.
    2. 2
      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.
    3. 3
      Place the ribs in a rectangular dish or baking pan.
    4. 4
      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.
    5. 5
      Preheat oven to 350.
    6. 6
      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).
    7. 7
      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.
    8. 8
      Lay the ribs on the wire rack, meaty side up. Slide the pan holding the wire rack onto the center oven rack.
    9. 9
      To prevent ribs from steaming, cook only one baking pan of ribs per oven.
    10. 10
      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.
    11. 11
      Cook the ribs until the meat begins to shrink away from the ends of the bones, about 75 to 90 minutes.
    12. 12
      Remove the ribs for the oven. Wait five minutes before cutting each rib into 2 pieces, in half, or into individual ribs.

    Ratings & Reviews:

    • on April 17, 2013


      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.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Best Chinese Baby Back Ribs

    Serving Size: 1 (129 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 361.4
    Calories from Fat 56
    Total Fat 6.3 g
    Saturated Fat 1.0 g
    Cholesterol 1.9 mg
    Sodium 2414.7 mg
    Total Carbohydrate 72.4 g
    Dietary Fiber 3.4 g
    Sugars 35.4 g
    Protein 4.8 g

    The following items or measurements are not included:

    Asian chili sauce

    five-spice powder

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