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Szechuan-style Baby Back Ribs Recipe

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This recipe for Szechuan-style Baby Back Ribs is from Sandra's Cookbook, 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 lb pork baby back ribs (1.5 kg)
355 ml bottle of beer
1/2 c hoisin sauce
2 garlic cloves, minced
1 Tbsp each grated ginger, sugar and veg. oil
2 Tbsp sherry
1-2 tsp hot chili-garlic sauce
Directions:
Directions:
1. Slice ribs into 2-3 portions. Place in a large saucepan. Add beer and enough water to cover ribs. Bring to a boil. Reduce heat so the liquid boils gently. Cover and cook until ribs are fork-tender, from 60 - 75 minutes.

2. Meanwhile, in a small bowl, stir hoisin and with garlic, ginger, sugar and oil until sugar is dissolved. Stir in sherry and chili-garlic sauce.

3. When ribs are tender, drain well. Use right away, cover and refrigerate up to 3 days or freeze up to a month.

4. When ready to BBQ, oil grill and heat to med. Brush ribs with sauce and place on the grill. BBQ, turning and basting often with sauce, until well glazed and hot, about 15 minutes. Wonderful with bok choy and rice stirred with cilantro.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
15 min
Personal Notes:
Personal Notes:
35 g protein, 40 g fat, 19 g carb, 582 cal

 

 

 

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