Asian-Spiced Baby Back Ribs

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Really good ribs! Not our family's favourite - but a wonderful change from the typical bbq flavour. Soaking in the brine for 18 hrs made for very juicy, flavourful and tender meat. As it was a rainy day, I didn't want to go out to use the bbq, so I cooked ours on a stone tray in our convection oven at 300 degrees for an hour and 10 min., basting with the sauce every twenty minutes. Perfect!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

These ribs were AWESOME! We've tried many a rib recipe - done the brine thing, in the oven, on the grill, broil, in foil, you name it.

We had all the ingredients, but didn't read the recipe through (silly me and had to brine on the fly. Brined them for @ 6 hours instead of overnight. Then grilled them on our Big Green Egg. Fantastic. Juicy and great taste. This recipe is a keeper and one I have already shared with others.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I followed spaulin_11609893's suggestion and they turned out great! Thanks!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I've been looking for a new way to cook ribs. I've done all the various dry rubs and "barbecue" methods and really wanted to try something different.

These were delicious! The brining method really helps impart great flavor and tenderness to the end product. I had two racks totalling a little over four pounds (where do you find three one-pound racks of babybacks? They'd be pretty small...

I had to be away in the afternoon, so my wife started them in the oven - tightly wrapped in foil @ 250F for ~ two+ hours, and then I finished them on a medium-hot grill for the last twenty minutes, basting the ribs with the sauce every few minutes.

It's definitely worth it to do a little extra shopping for ingredients. We didn't have ginger root or pickling spice on-hand & I had to make another trip to an Asian market to find the star anise, but you get a big package of 'em for like, $2.

Outstanding subtle flavor, and tender fall-off-the-bone meat made for no leftovers.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

These ribs were so good