Taste of Home's Asian-Style Baby Back Ribs

Courtesy of Esther J. Danielson of San Marcos, Calif.

Taste Of Home
Servings:2
Difficulty: Moderate
Cook Time: min

The combination of tender grilled pork and an irresistible sauce will have you licking your fingers. Be ready to add this dish to your list of summer favorites!

Ingredients

  • 1 1/2 pounds pork baby back ribs
  • 4 1/2 teaspoons molasses
  • 1 tablespoon garlic salt
  • 1 teaspoon onion powder
  • 1 teaspoon Worcestershire sauce
  • Glaze:
  • 1/2 cup reduced-sodium soy sauce
  • 3 tablespoons thawed pineapple juice concentrate
  • 2 tablespoons rice vinegar
  • 2 tablespoons hoisin sauce
  • 2 tablespoons ketchup
  • 1 teaspoon lemon juice
  • 1 teaspoon whole grain mustard
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon fresh gingerroot, minced
  • 1/2 teaspoon garlic, minced
  • Chopped green onion
  • Cooking Directions

    Pat ribs dry. Combine the molasses, garlic salt, onion powder and Worcestershire sauce; brush over meat. Place ribs on a rack in a small shallow roasting pan. Cover and bake at 300° for 1 hour or until tender.

    In a small saucepan, combine the soy sauce, pineapple juice concentrate, vinegar, hoisin sauce, ketchup, lemon juice, mustard, Worcestershire sauce, ginger and garlic. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until slightly thickened, stirring occasionally.

    Coat grill rack with cooking spray before starting the grill. Brush ribs with some of the glaze; grill over medium heat for 8-12 minutes or until browned, turning frequently and brushing with additional glaze. Serve remaining glaze on the side. Garnish with onion.

    Recipe Summary

    Main Ingredients: molasses, gingerroot, pork baby back ribs, hoisin

    Course: Dinner, Main Course, Side Dish


     
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