Asian-Style Baby Back Ribs |
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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 2 |
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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 lbs pork baby back ribs |
4 1/2 teaspoons molasses |
1 tablespoon garlic salt |
1 teaspoon onion powder |
1 teaspoon worcestershire sauce |
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 |
Directions:
1. 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.
2. 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.
3. 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.
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