Asian-Style Baby Back Ribs

asian baby back ribs
Our Asian-Style Baby Back Ribs are a combination of tender grilled pork and an irresistible sauce will have you licking your fingers. Be ready to add this dish to your list of summer favorites!—Esther J. Danielson, San Marcos, California
Recipe By: Taste of Home
  • Prep10 min |
  • Total1hr 40min |
  • Serves 2


    • 1-1/2 pounds pork baby back ribs
    • 4-1/2 teaspoons molasses
    • 1 tablespoon garlic salt
    • 1 teaspoon onion powder
    • 1 teaspoon Worcestershire sauce
  • Glaze:
    • 1/2 cup reduced-sodium soy sauce
    • 3 tablespoons thawed pineapple juice concentrate
    • 2 tablespoons rice vinegar
    • 2 tablespoons hoisin sauce
    • 2 tablespoons ketchup
    • 1 teaspoon lemon juice
    • 1 teaspoon whole grain mustard
    • 1 teaspoon Worcestershire sauce
    • 1 teaspoon minced fresh gingerroot
    • 1/2 teaspoon minced garlic
    • Chopped green onion


Pat baby back ribs dry. Combine the molasses, garlic salt, onion powder and Worcestershire sauce; brush over meat. Place ribs on a rack in a small shallow roasting pan. Cover and bake at 300° for 1 hour or until tender.

Asian Baby Back Rib Sauce

In a small saucepan, combine the soy sauce, pineapple juice concentrate, vinegar, hoisin sauce, ketchup, lemon juice, mustard, Worcestershire sauce, ginger and garlic. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until slightly thickened, stirring occasionally.

Finish Ribs and Serve

Coat grill rack with cooking spray before starting the grill. Brush ribs with some of the glaze; grill over medium heat for 8-12 minutes or until browned, turning frequently and brushing with additional glaze. Serve remaining glaze on the side. Garnish with onion.

Serve the ribs with your favorite slaw recipe and lots of napkins!

It's the combination of Asian flavors like hoisin sauce, ginger, soy sauce, pineapple and rice vinegar that give this recipe for Asian Baby Back Ribs a real Asian flare. 

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