Savory Asian Glazed Baby Back Ribs
Indulge in these luscious Savory Asian Glazed Baby Back Ribs, combining the rich flavors of hoisin sauce and soy sauce for a bold and delightful barbecue experience. Infused with a hint of garlic and a touch of sweetness, this easy recipe promises tender, finger-licking goodness, perfect for summer barbeques or cozy family dinners. Serve these succulent ribs with steamed rice and grilled vegetables for a complete meal that everyone will rave about. Enjoy the delightful fusion of taste and aroma as you sink your teeth into these fall-off-the-bone ribs!
N/A
Servings
N/A
Calories
7
Ingredients
Ingredients
Baby back ribs
4 lbs (Trim excess fat.)
Hoisin sauce
1/2 cup (None.)
Soy sauce
3 tablespoons (None.)
Rice wine vinegar
2 tablespoons (None.)
Sugar
2 tablespoons (Granulated is preferred.)
Ketchup
2 tablespoons (None.)
Garlic, minced
2 tablespoons (Freshly minced.)
Instructions
1
Preheat your oven to 275°F (135°C). This low and slow cooking will ensure your ribs are tender.
2
Place the baby back ribs in a large baking pan or roasting dish, ensuring they are laid out flat.
3
In a separate bowl, mix together the hoisin sauce, soy sauce, rice wine vinegar, sugar, ketchup, and minced garlic until well combined.
4
Pour the marinade generously over the ribs, making sure each rib is evenly coated.
5
Cover the baking pan with aluminum foil and refrigerate for at least 1 hour, allowing the flavors to penetrate the meat deeply.
6
After marinating, remove the ribs from the fridge and bake them in the preheated oven for 1 hour, covered.
7
After the first hour, increase the oven temperature to 375°F (190°C) and continue baking for an additional 45 minutes. Alternatively, if you prefer grilling, transfer the ribs to a preheated grill and cook them until they are nicely caramelized and reach your desired level of doneness.
8
Once done, allow the ribs to rest for a few minutes before slicing. Plate the ribs and drizzle with any leftover sauce from the baking dish.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the flavor profile of the Savory Asian Glazed Baby Back Ribs?
The ribs feature a rich and bold flavor profile combining hoisin sauce, soy sauce, a hint of garlic, and a touch of sweetness.
What type of ribs are used in this recipe?
This recipe uses 4 pounds of baby back ribs.
How should the baby back ribs be prepared before cooking?
You should trim any excess fat from the ribs before starting the process.
What ingredients are needed for the Asian glaze?
The glaze consists of hoisin sauce, soy sauce, rice wine vinegar, sugar, ketchup, and minced garlic.
What is the initial oven temperature for baking the ribs?
The oven should be preheated to 275 degrees Fahrenheit (135 degrees Celsius) for low and slow cooking.
How should the ribs be placed in the baking pan?
The ribs should be laid out flat in a large baking pan or roasting dish.
How long should the ribs marinate?
The ribs should be marinated in the refrigerator for at least 1 hour.
Should the ribs be covered while they are marinating?
Yes, the baking pan should be covered with aluminum foil during the marinating process.
How long is the first baking phase?
The ribs are baked for 1 hour at the initial temperature of 275 degrees Fahrenheit.
Is the baking pan covered during the first hour of cooking?
Yes, the ribs should remain covered with foil during the first hour of baking.
What is the oven temperature for the second phase of baking?
After the first hour, the oven temperature is increased to 375 degrees Fahrenheit (190 degrees Celsius).
How long do the ribs cook during the second baking phase?
The ribs bake for an additional 45 minutes at the higher temperature.
Can I grill these ribs instead of using the oven for the final step?
Yes, you can transfer the ribs to a preheated grill and cook them until they are nicely caramelized.
What side dishes are recommended for serving with these ribs?
It is recommended to serve the ribs with steamed rice and grilled vegetables.
How much hoisin sauce is required for the glaze?
The recipe calls for 1/2 cup of hoisin sauce.
What is the correct amount of soy sauce for the marinade?
You will need 3 tablespoons of soy sauce.
How much rice wine vinegar is included?
The recipe requires 2 tablespoons of rice wine vinegar.
What quantity of sugar is used in the marinade?
The recipe uses 2 tablespoons of sugar.
Does the glaze contain ketchup?
Yes, 2 tablespoons of ketchup are mixed into the glaze.
How much garlic is used for seasoning?
The recipe uses 2 tablespoons of minced garlic.
What type of sugar is preferred for the ribs?
Granulated sugar is preferred for this recipe.
Should the garlic be fresh?
Freshly minced garlic is recommended for the best flavor.
Do I need to let the ribs rest after they finish cooking?
Yes, allow the ribs to rest for a few minutes before slicing them.
What should be done with the leftover sauce in the pan?
You should drizzle any leftover sauce from the baking dish over the plated ribs.
Is this recipe considered easy to follow?
Yes, it is described as an easy recipe for tender, finger-licking ribs.
What is the benefit of the low and slow cooking method?
The low and slow method ensures that the ribs are tender and fall-off-the-bone.
For what occasions is this recipe suitable?
This recipe is perfect for summer barbecues or cozy family dinners.
What kind of vinegar is best for the Asian glaze?
Rice wine vinegar is the specified type for this Asian-inspired glaze.
What is the final texture of the ribs?
The ribs should be succulent and fall-off-the-bone tender.
When should the ribs be sliced for serving?
Slice the ribs after they have rested for a few minutes to ensure the juices stay inside the meat.