Best Chinese Baby Back Ribs Recipe

Posted by
Rate It!
Best Chinese Baby Back Ribs
Add your photo!
Ingredients
14
Count
Nutrition
240
Calories
Total time
481
Minutes
Comments Print recipe

Ingredients:

Directions:

  1. To make the sauce, combine all the sauce ingredients and stir well. Makes 3 cups.
  2. Remove the membrane from the underside of 2 sides pork baby back ribs or your favorite type of ribs (I used a 4 pound pork sparerib slab, which came out great). To remove the membrane, place ribs, meaty side down, on a flat surface. Using your fingernail, loosen a little of the membrane along the end of the last rib bone. Then, grasp the membrane firmly with a paper towel (so it won't slip from your grip). Holding the ribs down with the other hand, pull the membrane away. If it doesn't pull away in one piece, dislodge any remaining membrane, grip it with a paper towel, and pull the membrane away.
  3. Place the ribs in a rectangular dish or baking pan.
  4. Coat the ribs evenly on both sides with the marinade (reserve some for basting later on, I only used half of the sauce for the marinade). Marinate the ribs, refrigerated, for at least 15 minutes. For more flavor, marinate for up to 8 hours.
  5. Preheat oven to 350.
  6. Use a heavy baking sheet with shallow sides when oven roasting ribs. Line the baking sheet with heavy duty aluminum foil and position a wire rack on top. Spray the wire rack liberally on both side with vegetable oil cooking spray (it will make clean up so much easier even if its a nonstick).
  7. Place a small pan (such as a bread tin or small Pyrex dish) filled with 2 inches of hot tap water in the bottom of the oven, to keep the ribs from drying out as they roast.
  8. Lay the ribs on the wire rack, meaty side up. Slide the pan holding the wire rack onto the center oven rack.
  9. To prevent ribs from steaming, cook only one baking pan of ribs per oven.
  10. Always roast the ribs meaty side up, and never turn the ribs over. Otherwise, the sauce glazing the meaty side of the ribs will be dislodged. Baste the meaty side of the ribs with reserved marinade 1 or 2 times during roasting, if desired.
  11. Cook the ribs until the meat begins to shrink away from the ends of the bones, about 75 to 90 minutes.
  12. Remove the ribs for the oven. Wait five minutes before cutting each rib into 2 pieces, in half, or into individual ribs.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 239.79 Kcal (1004 kJ)
Calories from fat 35.01 Kcal
% Daily Value*
Total Fat 3.89g 6%
Cholesterol 1.28mg 0%
Sodium 1634.21mg 68%
Potassium 203.06mg 4%
Total Carbs 46.78g 16%
Sugars 23.8g 95%
Dietary Fiber 2.2g 9%
Protein 2.91g 6%
Vitamin C 4.4mg 7%
Iron 1mg 6%
Calcium 37.8mg 4%
Amount Per 100 g
Calories 174.55 Kcal (731 kJ)
Calories from fat 25.48 Kcal
% Daily Value*
Total Fat 2.83g 6%
Cholesterol 0.93mg 0%
Sodium 1189.62mg 68%
Potassium 147.82mg 4%
Total Carbs 34.05g 16%
Sugars 17.33g 95%
Dietary Fiber 1.6g 9%
Protein 2.12g 6%
Vitamin C 3.2mg 7%
Iron 0.7mg 6%
Calcium 27.5mg 4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 4.7
    Points
  • 6
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • cholesterol free

Bad Points

  • High in Sodium

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top