Chris' Recipes

Bon Appetite!

Asian Style Pork Loin Babyback Ribs

Written By: Chris - Feb• 06•14

I was hosting some friends recently that we had met years ago, while Joe and Lisa had their Wine Styles store.  Since it closed this group just doesn’t get together as much as we would like, so we were looking forward to reconnecting.  We enjoyed some great food, camaraderie and of course, terrific wine!  I checked the freezer for what I had on hand while thinking about what I would prepare and decided on some ribs.  I wanted to change them up and created an Asian style rib dish  that was served individually as a perfect appetizer.  The loin back ribs are a tender cut of pork found just under the back fat of the pig.  They are also called baby back ribs and are popular for backyard barbecues.  What is important to know when you live in cold climates like Minnesota, is that you don’t need to grill them in order to make tender baby back ribs.  In this instance, I think you’ll agree that it’s the Hoisin-Ginger sauce that makes this dish pop, while the slow cooking makes them tender and succulent!  Grab some of your Asian sauces out of the fridge and create your marinade.



1/2 Cup Hoisin Sauce
1/2 Cup Captain Morgan Rum
1/2 Cup Honey
1/4 Cup Soy Sauce
1 Tablespoon Ginger, freshly grated 
1 Tablespoon Ginger, powder
1 Tablespoon Five spice
1 Tablespoon Chili Sauce
1 Tablespoon Chili Oil
1 Garlic Clove, pressed
1 teaspoon Garlic Powder
1 Tablespoon Onion Powder
2 Tablespoons Sesame Oil
1 Green Onion (Scallion), thinly sliced
2 Tablespoon Rice Wine Vinegar
1 Tablespoon Red Food Coloring


6 pounds Pork Loin Ribs (two racks).  Remove the membrane from the back of the racks of ribs by sliding a knife under the membrane and over a bone and then grabbing the edge, while getting a grip of the membrane (use a paper towel if it’s too slippery) and pull it off.   It may come off in one whole piece, or you may need to remove it in smaller pieces.

IMG_3940 IMG_3941

Next, chop the ribs into individual cuts and place into a stainless steel bowl (or place them into a resealable plastic bag) and pour the marinade over them.  Stir and toss well and then cover with plastic wrap.  Place them in refrigerator for at least three hours and up to 24 hours.

Preheat the oven to 500 degrees.  Place the marinated ribs on a broiler pan, which has water underneath to increase moisture during the cooking process.


Roast uncovered for ten minutes; turn and cook an additional ten minutes on the other side.

IMG_3948 IMG_3966

Reduce the oven temperature to 250 degrees.  Cover the ribs with foil and cook and slow for about three hours.


Make a glaze by combining:
2 Tablespoons Honey
1/2 Cup Hoisin Sauce
2 Tablespoons Sesame Oil
1 Tablespoon Chili Oil
2 Tablespoons Soy Sauce
2 Tablespoons Red Chili Sauce
1-2 Tablespoons Siracha (to taste, made from sun ripen chilies which are ground into a smooth paste along with garlic) 

Once the ribs have cooked, bring the temperature of the oven back to 400 degrees.  

IMG_3972 IMG_3974

Remove the foil and brush the tops of each of the ribs with the glaze and cook uncovered for another 15 minutes or so.


Serve warm and garnish with sesame seeds or chopped chives if you desire.




Print Friendly, PDF & Email

You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

What do you think?