Prep 10 mins
Cook 1 hr 50 mins
This is a great and easy oven baked rib recipe. I first used a recipe from Bon Appetit magazine and changed or added ingredients over the years. I love the Asian inspired marinade. They seem to please even the most eclectic taste. It is best to marinade the ribs overnight. If not, no less than 4 hours. This either can be served as the main meat dish or as an appetizer.
- 177.44 ml brown sugar
- 118.29 ml soy sauce
- 118.29 ml ketchup
- 59.14 ml white wine
- 59.14 ml pineapple juice
- 3 garlic cloves, minced
- 14.79 ml gingerroot, grated
- 14.79 ml parsley
- 2 racks of baby-back pork ribs
- In a bowl combine brown sugar, soy sauce, ketchup, white wine, pineapple juice, garlic, gingerroot and parsley. Mix well.
- Separate 1/2 cup of marinade for basting later.
- Lay out baby back ribs in single layer in a marinade dish. Pour marinade over top and turn to coat. Cover and refrigerate over night. Turning every couple of hours to marinade both sides.
- Preheat oven at 300°F.
- Line bottom of broiler pan with foil. Lay baking rack on top and spray with cooking spray. Use cooking spray on another large piece of foil. Lay rack of ribs, curved side up, on foil, and wrap up in foil to seal. Repeat with second rack of ribs. Lay foil packets in single layer, on baking rack.
- Bake for 1 1/2 hours. Remove ribs from foil and place directly on baking rack, meat side up. Pour reserve marinade over top of ribs. Bake at 350°F for about 20 minutes, until ribs start to brown nicely.
- Remove from oven.
- Let rack stand at room temp for 5 minutes before cutting into individual ribs.
Wow...wow and wow! These rocked....even with all the changed I did to them!!! I had to re-worked the cooking instructions just a bit. I cooked my ribs at 300 for 1 hour (without the sauce on). I cut the sauce ingredients in half then added it to the ribs. I increased the temperature to 350 and further cooked them for 40 minutes...spooning the sauce over the ribs every 10 minutes. By the time they were served the meat was falling of the bone! They have to sit for 10 -15 minutes because they retained the heat for a long time! I might have cooked them a bit too long as the sauce was almost to the point of getting sticky hard. Next time, I will slow cook them for 1-1/2 hours, then add the sauce and cook it for 1/2 hour or until the sauce coats the ribs. I am not much of a ketchup fan (in fact, I hate the stuff!!) but these were well loved by all and the ketchup was masked enough for me to thoroughly enjoy!!! I would come back to this one in a flash!!! Wonderful contribution!
all i can say is thank you my husband and son loved them,they said please don't put sauce on them. thanks again. nique
Amazing flavor. I doubled the amount of marinade, and only used one rack of ribs, and it was perfect. They came out tender and delicious!