Asian Inspired Baby Back Ribs

Published on by carol lou

I have my basic BBQ rib recipe that I always use when preparing ribs.  This time, I wanted to serve ribs along with an Asian soup and wanted the ribs to complement the soup.  After a few trials, I think this recipe is perfect.  I seasoned the ribs with salt, pepper, and five spice powder.  Then combined hoisin, rice wine, sriracha, dry sherry, soy sauce and onion for the sauce.  I cooked the sauce for approximately 40 minutes until it became a thick sauce.  I precooked the ribs in advance and refrigerated them.   Then I brought them to room temperature and broiled the ribs. Perfect for a make ahead meal.  These ribs are truly finger-licking good!

asian ribsp

Asian Inspired Baby Back Ribs
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Ingredients
  1. 3 - 4 racks, baby back ribs
  2. Salt, pepper, five spice powder
  3. 1 small onion, diced
  4. 1 clove garlic, minced
  5. 1 tablespoon butter
  6. 2/3 cup hoisin sauce
  7. 1/3 cup rice wine
  8. 3 tablespoons soy sauce
  9. 1 cup beef broth
  10. 3 tablespoons sriracha
  11. 1 teaspoon dry sherry
  12. 1 tablespoon apple cider vinegar
  13. Salt and pepper, to taste
Instructions
  1. Preheat oven to 250 degrees. On 2 large rimmed baking sheets, sprinkle salt, pepper and five spice powder over the ribs. Cover the ribs with foil and roast for about 3 hours until the meat is tender but not falling off of the bones. Pour off any liquid on the baking sheets.
  2. While the ribs are baking, in a saucepan, melt the butter. Add onion and garlic and cook over medium heat until the onion is transparent t. Add the remaining ingredients and bring to a boil. Simmer over low heat, stirring occasionally until thickened, about 30 - 45 minutes.
  3. Preheat broiler and position rack about 10 inches from the heat. Brush ribs liberally with the sauce and broil for about 10 minutes, turning and brushing with additional sauce. Broil until brown and crispy. Transfer ribs to a large board and let rest for 5 minutes. Cut between the bones and arrange on a serving platter. Serve with any extra sauce.
Notes
  1. You can roast the ribs up to two days in advance. Cool and refrigerate. Return to room temperature and broil as directed.
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