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Asian-Style Baby Back Ribs


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Asian-Style Baby Back Ribs 0 Picture


  • Glaze:
  • 1 1/2 Lbs pork baby back ribs
  • 4 1/2 Tsp molasses
  • 1 Tbsp garlic salt
  • 1 Tsp onion powder
  • 1 Tsp Worcestershire sauce
  • 1/2 Cup reduced-sodium soy sauce
  • 3 Tbsp thawed pineapple juice concentrate
  • 2 Tbsp rice vinegar
  • 2 Tbsp hoisin sauce
  • 2 Tbsp ketchup
  • 1 Tsp lemon juice
  • 1 Tsp whole grain mustard
  • 1 Tsp Worcestershire sauce
  • 1 Tsp minced fress gingerroot
  • 1/2 Tsp minced garlic
  • Chopped green onion


Servings 2
Preparation time 60mins
Cooking time 70mins


Step 1

Pat ribs dry. Combine the molasses, garlic salt, onion powder, and Worcestershire sauce; brush over meat. Place ribs on a rack in a small shallow roasting pan. Cover and bake at 300 degrees for 1 hour 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.

Coat grill rack with cooking spray before starting the grill. Brush ribs with some of the glaze; grill 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.


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