I LOVE eating baby back ribs. LOVE LOVE LOVE IT. I usually make them Chinese-style in two ways; one with dark + light soy sauce, and the other with Chinese vinegar (black) + brown sugar.
This is a sweeter adaptation of the Korean-style ribs. This way of cooking keeps the ribs moist so it’s not going to have that dried out taste when you devour it.
- ¾ cup light brown sugar
- 1 cup soy sauce
- Sesame oil
- 2 TBS crushed red chili flakes
- 5 cloves garlic, smashed
- 2-inches ginger, peeled and grated
- 4 green onions, thinly sliced
- 2-3 lbs pork baby back ribs
Mix together the sugar, soy sauce, a few dashes of sesame oil, chili flakes, garlic, ginger, and green onions in a bowl. Add the ribs and toss to coat. Let it marinade for at least an hour at room temperature, or refrigerate for a few hours, turning occasionally to coat evenly.
Heat oven to 450°F. Remove ribs from marinade and arrange, curved side up, on a rack set; roast for 20 minutes. Meanwhile, heat the marinade in a saucepan over medium-high heat and simmer, stirring occasionally, until thick and syrupy; about 20 minutes.
Flip ribs and cook, basting frequently with the reduced marinade, until the ribs are browned, glazed, and tender, for another 15–20 minutes.
*Adapted from Saveur.