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Chinese Baby back Ribs Recipe

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This recipe for Chinese Baby back Ribs is from The Mama Teresita Carson Family Cookbook Project, 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:  
3 racks of baby back ribs, about 7 lbs.
cut into individual ribs.

Marinade:
2 c. Chicken broth
2/3 c. Dark brown sugar
6 T honey
1/2 C orange marmalade
4 TB ketchup
6 TB soy sauce
4 garlic cloves, minced.

Glaze:
1/2 c. Hosinin Sauce
3 T honey
Directions:
Directions:
Mix the marinade with all ingredients in a large bowl and add ribs. Coat all the ribs well, with the marinade. Place in 1 gal bags with marinade and refrigerate 2 days.

Place the coated ribs to pressure cooker and cook 12 minutes with 1/2 c. liquid. Use quick release.
Depending on your Pressure cooker, only cook about 1 rack of ribs per batch. The idea is to not crowd the ribs; do not jam in together. After each batch of ribs are removed from cooker, pour out liquids and fat. Replace a new 1/2 c.liquid and repeat.
My pressure cooker is a large,10 Qt unit and can easily handle a full rack of ribs.

Mix together, the Hosinin sauce and honey. Heat oven to 400 F.
Line a cookie sheet with parchment paper and arrange ribs, Using a basting brush, brush on the tops and sides of ribs. Place in oven for 20 min, or until ribs are bubbling. Remove from oven and turn ribs over and coat again. Replace into the oven and lower heat to 325 F. Cook for an additional 20 minutes, being careful to not char excessively. Remove and rest 10 minutes.
Number Of Servings:
Number Of Servings:
6 servings
Personal Notes:
Personal Notes:
No Pressure Cooker?
For an alternative cooking method, see recipe for slow cooker ribs.

 

 

 

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