Chinese Baby Back Ribs
Published by Robert Rose
A popular specialty of Chinese restaurants, these delicious little ribs are great on their own or as part of an Asian-inspired spread.
Total Timea day or more
Make Ahead RecipeYes
OccasionCocktail Party, Game Day
Recipe CourseMain Course
Dietary ConsiderationEgg-free, Gluten-free, Lactose-free, Peanut Free, Soy Free, Tree Nut Free
Taste and TextureGarlicky, Meaty, Savory, Smoky, Sweet, Tart, Winey
- ¾ cup (175 mL) ketchup
- ¼ cup (50 mL) hoisin sauce
- 2 tbsp (25 mL) light brown sugar
- 2 tbsp (25 mL) dry sherry
- 2 cloves garlic, minced
- 5 lbs (2.5 kg) baby back ribs, divided into smaller sections
- Salt and freshly ground black pepper, to taste
In a large bowl, combine ketchup, hoisin sauce, brown sugar, sherry and garlic. Stir to blend thoroughly. Add ribs, turning to coat well.
Remove ribs from marinade. Divide ribs between 3 pieces of foil, placing the ribs in a single layer. Reserve remaining marinade. Place wrapped ribs in refrigerator. Marinate overnight.
Allow ribs to come to room temperature before grilling. Preheat grill to medium-high heat.
Place ribs (still in foil wraps) on grill. Cook, uncovered, for 45 to 55 minutes or until tender. During last 15 minutes of cooking, remove ribs from foil. Place directly on grill to brown, basting with reserved marinade. Serve immediately or at room temperature.
Add some hot chili sauce or minced fresh chilies to the marinade if you like your ribs spicy.
Wrapping in foil helps ribs cook quickly and stay moist.
1999, 2007 Kathleen Sloan-McIntosh