Chinese Barbecued Baby Back Ribs
Not an "authentic" Chinese pork rib by any means, but my mouth doesn't really care because they taste so good!
"These weren't too sweet for me. They were just right. And since I don't care for loads of sauce dripping off my ribs, this worked out well too. Very tasty!!
The only change I'd consider is to bake them on a rack, rather than right on the baking sheet. That way, any grease and fat will drain away from the ribs."
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Chinese Barbecued Baby Back Ribs Preparation
Place ribs in a nonreactive, plastic bowl with a lid. In a separate bowl, combine all other ingredients and mix well. Spoon over ribs, cover and shake to thoroughly coat with marinade. Place in refrigerator and marinate for 4 hours or longer. Shake once or twice while marinating.
To avoid mess, cover cookie sheet with foil. Place ribs on their sides on cookie sheet, careful not to crowd them. Bake at 350 degrees for 30 minutes. Turn over with tongs and bake another 20-30 minutes. Check carefully and frequently during the last 10 minutes to prevent burning.
My comments: Riblets were very good. However, they are a bit too sweet as is and I had added several grinds of black pepper (maybe up to 1 teaspoon). Next time, add some red pepper also.
More comments years later: AnnieBananie is 100% right. Cook the ribs on a raised rack above a foil covered cookie sheet. They cook much better with hot air circulating all around them instead of sitting in their own rendered fat. I also like to use turbinado sugar in the mix, since it has a higher burn temperature. Finally, if you like a little heat, add a teaspoon of sriracha sauce.
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