Asian-style Baby Back Ribs


2 racks baby back ribs

For poaching
3 tablespoons chopped ginger, (about 3 pieces, 1-inch each)
1 medium head (around 9 cloves) garlic, peeled and chopped
7 cups water or enough to cover ribs
1/2 teaspoon five spice powder

For marinade
10 ounces hoisin sauce
4 tablespoons soy sauce
3 tablespoons ginger root, peeled and diced
4 cloves garlic, peeled and diced
4 tablespoons roasted sesame oil
1/4 teaspoon hot chile sesame oil
1 teaspoon five spice powder
3 tablespoons dry mustard
4 tablespoons dry sherry
2 teaspoons honey

For garnish
12 cilantro sprigs for garnish
2 medium oranges, sliced thinly


These Asian-style Babyback Ribs Are Delicious Served Hot Or At Room Temperature. For Juicy, Tender Ribs, Poach Them Before Placing On The Grill To Barbeque. This Also Reduces The Fatty Content.

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