Chinese Baby Back Ribs
I love ribs, but I've never liked tomato-based sauces. So I developed this sweet and tangy recipe to satisfy my own tastes.
Chinese Baby Back Ribs
I love ribs, but I've never liked tomato-based sauces. So I developed this sweet and tangy recipe to satisfy my own tastes.
Cooking 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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Translated from Cookpad Chile -
BBQ baby back pork ribs BBQ baby back pork ribs
this is my own brine recipe. you can add whatever you want to the brine for your own flavor combo, just as long as the basic brine ingredients (water and salt) are present. The beef stock adds just the right ammount of salt for my taste!
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