Asian-Style Baby Back Ribs Recipe

Name: Asian-Style Baby Back Ribs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 garlic cloves, coarsely chopped; One 4-inch piece of fresh ginger, peeled and coarsely chopped; 3/4 cup red pepper jelly (see Note); 1/2 cup hoisin sauce; 1/2 cup soy sauce; 1/2 cup coarsely chopped cilantro; 1/4 cup rice vinegar; 6 tablespoons fresh lime juice; 2 tablespoons Asian sesame oil; 2 tablespoons Chinese chili-garlic sauce; Six 1 1/2-pound racks of pork baby back ribs

Servings: persons

6 garlic cloves, coarsely chopped
One 4-inch piece of fresh ginger, peeled and coarsely chopped
3/4 cup red pepper jelly (see Note)
1/2 cup hoisin sauce
1/2 cup soy sauce
1/2 cup coarsely chopped cilantro
1/4 cup rice vinegar
6 tablespoons fresh lime juice
2 tablespoons Asian sesame oil
2 tablespoons Chinese chili-garlic sauce
Six 1 1/2-pound racks of pork baby back ribs

1
In a food processor, combine the garlic, ginger, red pepper jelly, hoisin sauce, soy sauce, cilantro, rice vinegar, lime juice, sesame oil and chili-garlic sauce.
2
Pulse until smooth.
3
Set the racks in a large baking dish and slather with the marinade.
4
Cover and refrigerate overnight.
5
Bring to room temperature before proceeding.
6
Preheat the oven to 400.
7
Line 3 large rimmed baking sheets with foil.
8
Remove the ribs from the marinade; reserve the marinade.
9
Cut each rack in half so that each piece has 4 to 5 ribs.
10
Set the ribs on the prepared baking sheets, meaty side down, and roast in batches for 30 minutes.
11
Baste the ribs with the reserved marinade twice during baking and turn after 15 minutes.
12
Preheat the broiler.
13
Baste the ribs again and broil 3 inches from the heat for about 3 minutes, or until nicely glazed.
14
Let the ribs rest for 10 minutes, then cut down between them and serve.

347

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 6 garlic cloves, coarsely chopped, One 4-inch piece of fresh ginger, peeled and coarsely chopped, 3/4 cup red pepper jelly (see Note), 1/2 cup hoisin sauce, and more.

Yes, Asian-Style Baby Back Ribs falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Asian-Style Baby Back Ribs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions