Chinese-Style Oven Baked Ribs

The other day when I was talking to my mother, she mentioned that she wanted to eat ribs. Just a little suggestion like that can make it my mission to make something!

I decided to make Chinese-Style Oven Baked Ribs. You can use this technique using a regular western-style rub and barbecue sauce too, or any other rub & sauce combination you like.

They're so simple to make--simpler than my Oven Baked Pork Ribs. They're not quite as soft as the Oven Baked Pork Ribs, but still tender. I used a package of pork loin back ribs that I purchased from Costco, about 7 lbs. There were 3 slabs of ribs in that package, enough to share with several people!

Chinese-Style Oven Baked Ribs

adapted from Better Homes and Gardens recipe

3 racks pork loin ribs, about 7 lbs.

1/2 cup Dijon-style mustard mixed with 1 tablespoon liquid smoke

Mix together to form rub:

1/2 cup packed brown sugar

2 teaspoons garlic powder

1 tablespoon ground black pepper

1 tablespoon Chinese five-spice powder

1 teaspoon ground ginger

1 teaspoon salt

Barbecue sauce:

3/4 cup hoisin sauce 2 tablespoons molasses

2 tablespoons reduced-sodium soy sauce

2 tablespoons rice vinegar

Mix ingredients for the rub. Taste and adjust seasonings.

The day before you're going to cook the ribs, sprinkle under-side of ribs with the rub. Brush the meaty sides of the rib slabs with the Dijon-style mustard and liquid smoke mixture and sprinkle generously with the rub. Place into shallow roasting pan, bone sides down, cover with foil, and marinate overnight.

To cook, bring ribs to room temperature. Preheat oven to 350ºF.

Bake, covered for 1 hour. Carefully drain off fat.

In a small bowl, stir together hoisin sauce, molasses, soy sauce and rice vinegar. Brush mixture evenly over ribs starting with the bone sides. Bake, uncovered, for 1 hour or until ribs are tender.

The ribs have a nice glaze.

I put the third rack of ribs in a separate pan, but you could put them on top of the other ones. Just watch them so the top one doesn't burn.

Use a sharp knife to cut the ribs apart so it doesn't look like you used a saw.

That's better!

This is the dish I took for my parents, it had some Spinach Cups in it too.

Itadakimasu!



***



I was sad to have missed my high school reunion and all-class picnic this year, but some of the girls that were still in town on Monday met for lunch at one of our favorite places from our youth, In-'N'-Out!

From the left: Coleene, Roselynn, me, Becky and Sally.

Here we were in high school.

And me, Becky and Sally in kindergarten!

Hope to see everyone next summer at the All-Class Picnic!


***

Chinese-Style Oven Baked Ribs

adapted from Better Homes and Gardens recipe

3 racks pork loin ribs, about 7 lbs.

1/2 cup Dijon-style mustard mixed with 1 tablespoon liquid smoke

Mix together to form rub:

1/2 cup packed brown sugar

2 teaspoons garlic powder

1 tablespoon ground black pepper

1 tablespoon Chinese five-spice powder

1 teaspoon ground ginger

1 teaspoon salt

Barbecue sauce:

3/4 cup hoisin sauce 2 tablespoons molasses

2 tablespoons reduced-sodium soy sauce

2 tablespoons rice vinegar

Mix ingredients for the rub. Taste and adjust seasonings.

The day before you're going to cook the ribs, sprinkle under-side of ribs with the rub. Brush the meaty sides of the rib slabs with the Dijon-style mustard and liquid smoke mixture and sprinkle generously with the rub. Place into shallow roasting pan, bone sides down, cover with foil, and marinate overnight.

To cook, bring ribs to room temperature. Preheat oven to 350ºF.

Bake, covered for 1 hour. Carefully drain off fat.

In a small bowl, stir together hoisin sauce, molasses, soy sauce and rice vinegar. Brush mixture evenly over ribs starting with the bone sides. Bake, uncovered, for 1 hour or until ribs are tender.

Oven Baked Pork Ribs

The Name Game.

These ribs frequently change their name.

First they were Chan's Ribs.

Then they became Karolyn's Ribs, then Sue's Ribs, then Dani Tucker's Ribs.

Maybe you'll want to make them and they'll become yours!

Want to see them a little closer?

How's that?

Start out with a package of Pork Loin Backribs.

I got these at Costco and they would easily feed 8 people.

Maybe more.

There's three racks of ribs in a package.

Start by cutting the ribs apart.

Then you're going to put them in a large pot.

Cover with water and bring to a boil, then turn the heat to low and simmer for 45 minutes.

Are you thinking--

You're going to wash away all the flavor?

That's what I thought at first, too.

I love watching the cooking shows were they show the ribs being cooked in a big smoker with a huge wood pile next to it and different kinds of wood chips soaked in beer.

I'm going to have to get Bryce to post his ribs recipe.

Make these ribs on the days you can't cook all day next to your smoker.

While the ribs are simmering, you're going to make the sauce.

Ingredients:

1 cup shoyu 

(that's soy sauce for the uninitiated)

1 cup sugar

1 cup barbecue sauce

pinch garlic powder

That looks like about a 1/4 to 1/2 teaspoon.

Boil the sauce ingredients until the sugar has dissolved, about 5 minutes. Remove from heat and set aside.

Skim the foam off the ribs and discard.

After 45 minutes, remove the ribs from pot and put them in a large roasting pan and pour the barbecue sauce mix into the roaster.

I use my turkey roasting pan.

As you're putting the ribs in the pan, coat them with the sauce.

And line them up.

After they're all lined up, use a turkey baster to baste the ribs. 

Tilt the pan in one direction so all the sauce runs to that side. It makes it easier to fill the baster.

Give them a good baste.

Don't worry, they'll get there.

Put them in a pre-heated 350 degree F oven.

Cook them for 30 minutes, basting again every ten minutes.

First 10 minutes.

They're starting to get there...

Give them their first baste.

This is after the second baste.

Baste them one more time.

And they're done!

We also had a side of macaroni & cheese, some crisp baby green beans and a garden salad.

And, of course, rice.

Rick & Jessica came over for dinner tonight.

Jessica said the ribs were fall-off-the-bone tender and...

(Wait for it...)

The best ribs she's ever had.

 Try them!

You have my permission to change the name when you give out the recipe.

(Insert your name here)'s Ribs

The Naaame Game.


(Shirley!)

No printable recipe for this one yet.