• Cooking Time:
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  • Garlic salt & pepper
  • 1 teaspoon grated ginger (use a microplane rasp grater)
  • 1 tablespoon minced garlic
  • 1/4 cup minced red onion
  • 1 cup hoisin sauce
  • 1 orange, peel zested with rasp grater & juiced (you should have 1/4 cup of juice and about 2 tablespoons zest)
  • 1 tablespoon mirin
  • 1 tablespoon sambal (asian hot chili/garlic paste)
  • 1 tablespoon yuzu sauce (you can substitute withlemon juice)


  • Baby Back Ribs (the quantity is up to you - although these ribs are SO delicious that everyone will want seconds, so budget accordingly!
  • I usually go to my local warehouse store, BJs and purchase the "big momma" pack that includes 3 or 4 whole massive slabs and feeds 8.
  • Plan on 6 ribs or more per person).
  • Preheat oven to 250.
  • Pat the ribs dry and season both sides liberally with garlic salt and pepper.
  • Place the ribs in a large roasting pan, overlapping is ok.
  • Cover tightly with aluminum foil and place in oven. Roast 4-6 hours.
  • If you are feeding less than 4 people, then check the ribs after 4 hours, they should be done.
  • To make the glaze:
  • Heat a small saucepan over medium heat.
  • Add 2 T canola oil, and when hot, add the red onion.
  • Cook until the onion is soft, about 2-3 minutes. Add the garlic and the ginger.
  • Cook another minute.
  • Add the remaining ingredients, except for the yuzu sauce.
  • Lower the heat to low and cook down the sauce until it thickens and reduces about 6-8 minutes. The sauce should be sticky and thick. Remove from heat and add the yuzu sauce (or lemon juice).
  • You can also add more freshly grated ginger if you like for the extra kick.
  • The ribs are done when they fall off the bone. Trust me, you’ll know.
  • Try picking up a rib and see how the meat just falls off.
  • Place the ribs in a single layer - you may have to use a baking sheet.
  • Brush the Asian Orange-Ginger Glaze on the tops of the ribs.
  • Broil on high until the sauce bubbles and carmelizes, about 3-5 minutes.
  • a watch on the ribs - don’t burn them!
  • Instead of the Glaze, you could just use your favorite BBQ sauce - the results will be outstanding.

Categories: Main Dish  Pork  Savory 
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