Always the crowd pleaser at any BBQ. Sweet and sticky. This family favorite was handed down to me. I wouldn’t do ribs any other way. It’s a little involved: overnight marinade, baking, then finishing off on the BBQ, but well worth the effort. And kids love them too! I like to serve this with corn on the cob, an herb or pilaf rice, roasted potatoes, or a salad.
Ingredients
- 1 rack pork baby back ribs
Marinade
- 4 tablespoons reduced-sodium soy sauce
- 3 tablespoons white wine
- 1 tablespoon sesame oil
- 4 cloves crushed garlic
- 1 ½ teaspoons minced fresh ginger root
- ¼ teaspoon Chinese five-spice powder
- ¼ teaspoon ground black pepper
BBQ Sauce
- 3 tablespoons hoisin sauce (such as Lee Kum Kee)
- 3 tablespoons honey
- 1 tablespoon sesame oil
- 1 tablespoon white wine
- 1 tablespoon brown sugar
- 1/8 teaspoon Chinese five-spice powder
- ¼ teaspoon garlic powder
- 1/8 teaspoon ground black pepper
Directions
Step 1
Peel membrane off the bone side of ribs, if desired. Poke meat all over with a fork; place ribs in a resealable plastic zip-top bag.
Step 2
Mix soy sauce, white wine, sesame oil, garlic, ginger, five-spice, and black pepper together. Pour over the ribs in the bag, seal, and marinate at least 1 hour, ideally overnight. Shake bag occasionally.
Step 3
Preheat the oven to 350 degrees F (175 degrees C). Remove ribs from marinade and place in a greased baking pan. Discard marinade.
Step 4
Bake in the preheated oven, turning once, until meat pulls away easily from the bone, 50 to 55 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Step 5
Meanwhile, mix hoisin sauce, honey, sesame oil, wine, brown sugar, five-spice, garlic powder, and pepper together for the BBQ sauce. Preheat an outdoor grill for medium heat and lightly oil the grate. Keep ribs wrapped in aluminum foil until ready to grill.
Step 6
Grill ribs over medium-low to medium heat, brushing with the BBQ sauce, until sauce is thick and ribs are heated through, with some grill marks, 15 to 20 minutes. Do not overcook or they will become dry. Slice before serving.
Cook’s Notes:
Once baked, the ribs can be kept wrapped for as long as you like before reheating on the grill.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 450 | |
% Daily Value * | |
Total Fat29g | 37% |
Saturated Fat9g | 46% |
Cholesterol88mg | 29% |
Sodium803mg | 35% |
Total Carbohydrate25g | 9% |
Dietary Fiber1g | 2% |
Total Sugars20g | |
Protein20g | |
Vitamin C1mg | 7% |
Calcium54mg | 4% |
Iron2mg | 10% |
Potassium320mg | 7% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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