Asian-Style Baby Back Ribs Recipe

By Booper-2

Ingredients

• GLAZE:
• 1-1/2 pounds pork baby back ribs
• 4-1/2 teaspoons molasses
• 1 tablespoon garlic salt
• 1 teaspoon onion powder
• 1 teaspoon Worcestershire sauce
• 1/2 cup reduced-sodium soy sauce
• 3 tablespoons thawed pineapple juice concentrate
• 2 tablespoons rice vinegar
• 2 tablespoons hoisin sauce
• 2 tablespoons ketchup
• 1 teaspoon lemon juice
• 1 teaspoon stone-ground mustard
• 1 teaspoon Worcestershire sauce
• 1 teaspoon minced fresh gingerroot
• 1/2 teaspoon minced garlic
• Chopped green onion

Details

Servings 2
Adapted from tasteofhome.com

Preparation

Step 1

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.
Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. 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. Yield: 2 servings.