Asian-Style Baby Back Ribs |
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Prep Time: 70 Minutes Cook Time: 0 Minutes |
Ready In: 70 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, a finalist in America's Best Loved Recipe Contest, 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 stone-ground mustard |
1 teaspoon worcestershire sauce |
1 teaspoon minced fresh gingerroot |
1/2 teaspoon minced garlic |
chopped green onion |
Directions:
1. Pat ribs dry. Combine the molasses, garlic salt, onion powder and Worcestershire sauce; spoon over meat. Place ribs on a rack in a small shallow roasting pan. Cover and bake at 325° for 50-60 minutes 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. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Brush ribs with some of the glaze; grill, uncovered, 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. Yield: 2 servings.
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