Best Chinese Baby Back Ribs Recipes

ASIAN-STYLE BABY BACK RIBS

Steps:

• 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., 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.

CHINESE SPARERIBS

Steps:

• In a shallow glass dish, mix together the hoisin sauce, ketchup, honey, soy sauce, sake, rice vinegar, lemon juice, ginger, garlic and five-spice powder. Place the ribs in the dish, and turn to coat. Cover and marinate in the refrigerator for 2 hours, or as long as overnight.
• Preheat the oven to 325 degrees F (165 degrees C). Fill a broiler tray with enough water to cover the bottom. Place the grate or rack over the tray. Arrange the ribs on the grate.
• Place the broiler rack in the center of the oven. Cook for 40 minutes, turning and brushing with the marinade every 10 minutes. Let the marinade cook on for the final 10 minutes to make a glaze. Finish under the broiler if desired. Discard any remaining marinade.

BABY BACK RIBS

Steps:

• Tear off 4 pieces of aluminum foil big enough to enclose each portion of ribs. Spray each piece of foil with vegetable cooking spray. Brush the ribs liberally with barbeque sauce and place each portion in its own piece of foil. Wrap tightly and refrigerate for at least 8 hours, or overnight.
• Preheat oven to 300 degrees F (150 degrees C).
• Bake ribs wrapped tightly in the foil at 300 degrees F (150 degrees C) for 2 1/2 hours. Remove from foil and add more sauce, if desired.

CHINESE-STYLE BARBECUED RIBS

Steps:

• In a food processor or blender, mince garlic and scallions. Add hoisin, ketchup, honey, soy sauce, rice wine or vodka, rice vinegar and five-spice powder. Process until well blended. Taste for sweetness; the mixture should be sweet like barbecue sauce, not candy. Adjust the taste with honey, soy sauce and vinegar.
• Set aside 1/3 cup marinade for basting. Transfer remaining marinade to a container or pan large enough to hold the ribs, or to large resealable plastic bags. Add ribs and turn until well coated. Refrigerate at least 4 hours, and up to 2 days, turning occasionally in the marinade.
• Heat oven to 300 degrees. Set up a rimmed baking sheet (or two) with an oven-safe wire rack that fits inside, the kind you'd use for cooling cookies. Line the bottoms of the pans with foil or nonstick baking mats. Place the racks inside the pans and place the empty pans on the bottom rack of the oven. Pour in hot water until it comes about halfway up the sides of the pan. (Do not skip the water: The steam helps cook the meat to the right tenderness.)
• When the oven is hot, remove the ribs from the marinade and place on the racks, meaty side up. Bake without basting, 1 hour for baby back ribs, 2 hours for St. Louis style ribs. Check the water level occasionally to make sure it hasn't cooked off.
• Remove ribs from the oven and raise the oven temperature to 450 degrees. Pour off any water from the baking sheet and return the ribs to the racks. (Alternatively, you can finish the ribs on a medium-hot grill; see below.)
• Return ribs to the oven and roast (or grill), basting 2 or 3 times with reserved marinade, for 20 to 30 minutes (less time for baby backs, more for spareribs). Watch the ribs carefully to make sure that the edges don't burn, and don't baste them too close to the end; they should be dry and sticky, not wet on the surface.
• Use a big knife to cut between the bones, making sure that each rib has meat on both sides. Mound on a platter, sprinkle with scallions and cilantro, and serve immediately.

CHINESE BARBECUED BABY BACK RIBS

Steps:

• Preheat oven to 400°F with rack in middle. Line a 17- by 12- by 1-inch baking pan with foil.
• Purée ginger, garlic, soy sauce, and oil in a blender, then transfer to a bowl and whisk in hoisin sauce and honey. Reserve 1/2 cup sauce and coat ribs with remainder.
• Arrange ribs, meaty sides down, in pan and bake, turning and basting once with some of reserved sauce halfway through baking, until cooked through, about 40 minutes.
• Turn on broiler. Brush ribs, meaty sides up, with remaining sauce. Broil 4 to 5 inches from heat until edges are lightly charred, 4 to 8 minutes.

CHINESE BARBECUED BABY BACK RIBS

Steps:

• Preheat oven to 400°F with rack in middle. Line a 17- by 12- by 1-inch baking pan with foil.
• Purée ginger, garlic, soy sauce, and oil in a blender, then transfer to a bowl and whisk in hoisin sauce and honey. Reserve 1/2 cup sauce and coat ribs with remainder.
• Arrange ribs, meaty sides down, in pan and bake, turning and basting once with some of reserved sauce halfway through baking, until cooked through, about 40 minutes.
• Turn on broiler. Brush ribs, meaty sides up, with remaining sauce. Broil 4 to 5 inches from heat until edges are lightly charred, 4 to 8 minutes.

BEST CHINESE BABY BACK RIBS

Steps:

• 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.

THE BEST BABY BACK RIBS

Steps:

• Prep the ribs: ( I often do this the day before) On the back of the ribs will be a very thin but very tough membrane that you must remove. You can't really see it well, but trust me that it's there. I usually use a knife to pry up a corner of the membrane, then I just pull it down the entire length of the ribs. Sometimes it tears and you have to try a few times, but you definitely don't want to skip this step unless you want to deal with the membrane while you're EATING. Once the membrane is removed, put the dry rub all over the ribs (both sides) and rub it in. The meat will take on some of the colors in the dry rub and look a little reddish. Wrap the ribs in some heavy duty tin foil and let them hang out in the fridge til you're ready to cook them. Cook the ribs: At 250 degrees, place the ribs wrapped securely in tin foil onto a cookie sheet (sometimes juice/fat can escape the tin foil) and place them in the oven. cook for 2 hours. After 2 hours, pull them out and open the tin foil to take a look. At this point you can add a little apple juice on top of them, but that's not really necessary. Re-wrap them, and put them back in for another 1/2 hour. Pull them out again and open the tin foil completely. At this point you can brush some BBQ sauce on them, or leave them the way they are. Crank up the heat to 350 and put the ribs back in the oven with the tin foil open. After half an hour, they're done! You can always do this last part on a BBQ, but watch the ribs and make sure they don't burn from the sugar.

CHINESE-STYLE GRILLED PORK RIBS

Steps:

• Gather the ingredients.
• Trim the excess fat from the ribs and remove the membrane from the back of the ribs. Cut the rack into individual ribs.
• Gather the marinade ingredients.
• In a small bowl, combine the soy sauce, dry sherry, hoisin sauce, brown sugar, honey, minced garlic, minced ginger, cider vinegar, sesame oil, chili paste, Chinese five-spice powder, and white pepper. Reserve about 1/4 cup of this marinade to use for basting. The rest will be used to marinate the ribs.
• Place the ribs into a resealable plastic bag (you might need to use 2 or more bags for this). Pour the marinade over the ribs, making sure they are well coated. Seal the bags and place the bags into a refrigerator. Marinate the ribs for 1 to 4 hours.
• Heat the grill to medium. Remove the ribs from the bags and discard the marinade that has been in contact with the raw meat.
• Place the ribs on the heated grill grate and cook for 25 to 30 minutes, or until the internal temperature reaches 165 F. Baste with reserved marinade two to three times throughout the cooking process. Make sure to stop basting at least 5 to 8 minutes before the ribs are finished cooking.
• Remove the ribs from the grill and place them onto a large platter. Sprinkle with toasted sesame seeds and chopped green onion for a garnish.