Glazed Asian Baby Back Ribs Recipe

Name: Glazed Asian Baby Back Ribs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup ground coriander; 1/2 teaspoon Chinese five-spice powder; Kosher salt; 2 racks baby back ribs (about 4 pounds); 1/4 cup cider vinegar; 3 tablespoons Asian fish sauce; 1/2 cup mango chutney; 1/4 cup Worcestershire sauce; 1/4 cup plus 2 tablespoons fresh lemon juice; 1 tablespoon honey; 1 teaspoon crushed red pepper; 1/2 cup packed cilantro leaves; 1/2 cup mayonnaise; 2 tablespoons freshly squeezed lime juice; 1 tablespoon water

Servings: persons

1/4 cup ground coriander
1/2 teaspoon Chinese five-spice powder
Kosher salt
2 racks baby back ribs (about 4 pounds)
1/4 cup cider vinegar
3 tablespoons Asian fish sauce
1/2 cup mango chutney
1/4 cup Worcestershire sauce
1/4 cup plus 2 tablespoons fresh lemon juice
1 tablespoon honey
1 teaspoon crushed red pepper
1/2 cup packed cilantro leaves
1/2 cup mayonnaise
2 tablespoons freshly squeezed lime juice
1 tablespoon water

1
Preheat the oven to 350.
2
In a small bowl, combine the coriander and five-spice powder with 1 tablespoon of kosher salt.
3
Rub the spice mix on both sides of the ribs and transfer them to a large rimmed baking sheet.
4
Add the cider vinegar and 2 tablespoons of the fish sauce to the baking sheet and cover with foil.
5
Roast the ribs for about 1 hour, until just tender.
6
Meanwhile, in a blender, combine the mango chutney, Worcestershire sauce, lemon juice, honey, crushed red pepper and the remaining 1 tablespoon of fish sauce and puree until smooth.
7
Transfer the glaze to a bowl.
8
Rinse out the blender.
9
Add the cilantro leaves, mayonnaise, lime juice and water and puree the cilantro sauce until smooth.
10
Season the cilantro sauce with salt and transfer to a serving bowl.
11
Remove the ribs from the oven.
12
Preheat the broiler and position a rack 8 inches from the heat source.
13
Pour off any liquid on the baking sheet.
14
Brush half of the chutney glaze on the ribs and broil for about 4 minutes, until they are sizzling and browned.
15
Turn the racks and brush with the remaining glaze.
16
Broil for 4 minutes longer, until browned.
17
Transfer the racks to a cutting board and cut in between the bones.
18
Serve the ribs, passing the cilantro sauce on the side.

262

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

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 1/4 cup ground coriander, 1/2 teaspoon Chinese five-spice powder, Kosher salt, 2 racks baby back ribs (about 4 pounds), and more.

Yes, Glazed Asian 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!

Glazed Asian Baby Back Ribs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions