Chinese Baby Back Ribs
Maggie Conlon @WarsawNan
I love ribs, but I've never liked tomato-based sauces. So I developed this sweet and tangy recipe to satisfy my own tastes.
Open in Cookpad AppCooking Instructions
- 1
Mix rub ingredients together well. Place 2 rib racks in large roasting pan. Cover completely with rub mixture. Cover pan with foil and refrigerate 4 hours or overnight (I rub my ribs the day before I want to make them).
- 2
When ready to cook, bring ribs to room temperature. Pour in braising liquid and cover tightly with foil. Bake in preheated, 250°F oven, for 4 hours.
- 3
Remove from oven. Set rib rack on platter, and pour braising liquids from roasting pan to large sauce pan. Return ribs to roasting pan, bone side up, and place back in oven. Boil the braising liquids, stirring frequently, until reduced by half and thickened into a sauce (about 20 minutes).
- 4
Brush the bone side of rib racks with sauce and broil for about 3 minutes keeping an eye on them so the sauce doesn't burn. Flip ribs over and brush sauce well over ribs. Broil for 3 to 4 minutes.
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My 5 siblings and I were raised in the 1950s and 60s midwest by a major foodie dad who was a great cook. We all learned to cook at a young age. I love to cook for my 2 daughters, 7 grandkids, 8 great-grandkids, and extended family. My 4 year old great-grandson makes my day when he says "Nan sure is a good cooker!". :-). I'm trying to get all my favorite recipes saved here so my family and friends all have easy access to them even after I'm gone. My Cookpad collection is their inheritance, so I try to add my comments and memories to each recipe; that way they'll remember me with a smile when they use the recipes years from now. Recently I've called on my grandkids (all adults and avid cooks) to send me their own favorite recipes, with their prep photos, so we can collect everyone's favorites together in one place.
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