Baby Back Ribs With Asian Orange-ginger Glaze
  • 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)
  1. Baby Back Ribs (the quantity is up to you - although these ribs are SO delicious that everyone will want seconds, so budget accordingly!
  2. 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.
  3. Plan on 6 ribs or more per person).
  4. Preheat oven to 250.
  5. Pat the ribs dry and season both sides liberally with garlic salt and pepper.
  6. Place the ribs in a large roasting pan, overlapping is ok.
  7. Cover tightly with aluminum foil and place in oven. Roast 4-6 hours.
  8. If you are feeding less than 4 people, then check the ribs after 4 hours, they should be done.
  9. To make the glaze:
  10. Heat a small saucepan over medium heat.
  11. Add 2 T canola oil, and when hot, add the red onion.
  12. Cook until the onion is soft, about 2-3 minutes. Add the garlic and the ginger.
  13. Cook another minute.
  14. Add the remaining ingredients, except for the yuzu sauce.
  15. 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).
  16. You can also add more freshly grated ginger if you like for the extra kick.
  17. The ribs are done when they fall off the bone. Trust me, you’ll know.
  18. Try picking up a rib and see how the meat just falls off.
  19. Place the ribs in a single layer - you may have to use a baking sheet.
  20. Brush the Asian Orange-Ginger Glaze on the tops of the ribs.
  21. Broil on high until the sauce bubbles and carmelizes, about 3-5 minutes.
  22. a watch on the ribs - don’t burn them!
  23. Instead of the Glaze, you could just use your favorite BBQ sauce - the results will be outstanding.