Best Chinese Baby Back Ribs Recipe

Fall-off-the-bone tender, unbelievably flavorful Chinese baby back ribs! This recipe, adapted from Hugh Carpenter and Teri Sandison's acclaimed cookbook, delivers restaurant-quality ribs right to your oven. Learn the secret to perfectly tender ribs: removing the membrane! We'll walk you through each step, ensuring juicy, delicious ribs every time. Get ready for an unforgettable flavor explosion!

Prep Time 20 mins
Cook Time 570 mins
Calories 361.5 kcal
Protein 9g
Rating 3.0 (1 Reviews)
Best Chinese Baby Back Ribs 37

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Best Chinese Baby Back Ribs

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How to Make Best Chinese Baby Back Ribs

  1. Preheat your oven to 300°F (150°C).
  2. Remove the membrane from the bony side of the 4-pound pork sparerib slab. (This is crucial for tender ribs!)
  3. In a large bowl, whisk together the soy sauce, hoisin sauce, honey, rice vinegar, sesame oil, ginger, garlic, and five-spice powder.
  4. Place the ribs in a roasting pan and pour the sauce over them, ensuring they are evenly coated.
  5. Cover the roasting pan tightly with aluminum foil.
  6. Roast for 4 hours.
  7. Remove the foil and baste the ribs with the remaining sauce.
  8. Continue roasting, uncovered, for another 1 hour and 30 minutes, or until the ribs are tender and the sauce is caramelized, basting occasionally.
  9. Let the ribs rest for 10 minutes before serving. Enjoy!

Nutrition Information (Approximate per serving)

Sodium

100 g

Sugar

141g

Fat

5g

Carbs

24g

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