Baby Back Ribs With Orange-Ginger Glaze
This recipe for Baby Back Ribs with an Asian Orange-Ginger Glaze is a flavor-packed dish that will have you licking your fingers in delight. The tender ribs are slow-roasted to perfection, then generously brushed with a sticky and aromatic glaze that combines the bright zing of orange and ginger with a touch of heat. The result is a succulent and delicious dish that will surely impress your family and friends at your next gathering.
— Constant Cookbook
Ingredients
- Baby Back Ribs (see headnote for quantity)
- Asian Orange-Ginger Glaze:
- 1 tsp grated ginger (use a microplane rasp grater)
- 1 T minced garlic
- 1/4 cup minced red onion
- 3/4 cup hoisin sauce*
- 1 large orange, peel zested with rasp grater & juiced (you should have 1/4 c of juice and about 2 T zest)
- 1 T mirin
- 1 T sambal (asian hot chili/garlic paste)
- 2 T yuzu sauce (you can substitute with lemon juice)
Instructions
- Preheat oven to 300. Pat the ribs dry and season both sides liberally with garlic salt and pepper. Place the ribs in a large roasting pan, overlapping is ok. Cover tightly with aluminum foil and place in oven. Roast 3 hours, up to 6 hours. If you are feeding less than 4 people, then check the ribs after 3 hours, they should be done.
- To make the glaze: Heat a small saucepan over medium heat. Add 2 T canola oil, and when hot, add the red onion. Cook until the onion is soft, about 2-3 minutes. Add the garlic and the ginger. Cook another minute. Add the remaining ingredients, except for the yuzu sauce. Lower the heat to low and cook down the sauce until it thickens and reduces about 6-8 minutes. The sauce should be sticky and thick. Remove from heat and add the yuzu sauce (or lemon juice). You can also add more freshly grated ginger if you like for the extra kick.
- The ribs are done when they fall off the bone. Trust me, you'll know. Try picking up a rib and see how the meat just falls off. Place the ribs in a single layer - you may have to use a baking sheet. Brush the Asian Orange-Ginger Glaze on the tops of the ribs. Broil on high until the sauce bubbles and carmelizes, about 3-5 minutes. Keep a watch on the ribs - don't burn them! Instead of the Glaze, you could just use your favorite BBQ sauce - the results will be outstanding.
Cook Time
3H
Prep Time
PT10M
Yield
4 or more
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