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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Asian Sticky Pork BabyBack Ribs Recipe

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This recipe for Asian Sticky Pork BabyBack Ribs is from Laurie Chamberlin, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 - 2½lb rack baby back ribs, membrane removed

Dry Rub:
2 T. brown sugar
2 t. smoked paprika
2 t. kosher salt
1 t. granulated garlic
1 t. onion powder
¼ t. ground ginger
¼ t. Chinese five spice
¼ t. white pepper

Glaze:
1 T. sesame oil
10-12 cloves garlic, minced finely
1 T. grated fresh ginger
⅔ c. brown sugar
½ c. soy sauce
⅓ c. rice vinegar
¼ c. honey
½ t. red pepper flakes, adjust to your taste. This is not spicy at all.
Directions:
Directions:
Ribs:
1. Preheat the oven to 325º
2. Remove any membrane from the backside of the ribs.
3. Pat dry with a paper towel. Set aside.
4. Combine dry rub ingredients.
5. Rub both sides of the ribs with the dry rub mixture.
6. Wrap each portion tightly into an aluminum foil "packet". Leave an end open.
7. Place packet ona baking sheet.
7. Mix the orange juice and gingerale together.
8. Pour mixture into foil packet and seal tightly.
9. Bake at 325º. Check after 1 ½ hours. The meat should be shrunken away from the bones and the tip of a knife should have no resistance.
10. Remove from oven and set aside.

Glaze:
11. In a saucepan, heat the sesame oil.
12. Add the garlic and ginger. Sauté for about 2 minutes.
13. Add the brown sugar, honey, soy sauce, vinegar, and red pepper.
14. Bring the mixture to a boil over medium heat, stirring continuously. Reduce for about 5-7 minutes or until thickened.
15. To finish the ribs, unwrap the ribs so the tops are exposed. Brush the ribs liberally with the glaze (Leave the ribs on the foil for easy clean-up).
16. Broil on high for 2-3 minutes.
Number Of Servings:
Number Of Servings:
Depends on who is eatin' ! LOL
Personal Notes:
Personal Notes:
1. The ribs can be finished on the grill instead of under the broiler.

2. My friend fondly calls the glaze "General Chamberlin Sauce".

3. The glaze can be made ahead of time and is delicious on anything. Salmon, Chilean seabass, chicken.

 

 

 

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