Appetizers
Asian BBQ Ribs
Makes about 4 to 6 as a main course and up to 12 appetizer servings
Asian BBQ Ribs
Makes about 4 to 6 as a main course and up to 12 appetizer servings
These delicious ribs are great as a filling for our Steamed Pork Buns or try them on their own.
Makes about 4 to 6 as a main course and up to 12 appetizer servings
Nutritional information per serving (based on 12 servings): Calories 395 (51% from fat)
carb. 26g
pro. 23g
chol. 78mg
fat 23g
sat. fat 7g
sod. 853mg
calc. 36mg
fiber 0g.
carb. 26g
pro. 23g
chol. 78mg
fat 23g
sat. fat 7g
sod. 853mg
calc. 36mg
fiber 0g.
Ingredients
Marinade:
- 1 cup hoisin sauce
- ½ cup soy sauce
- 1 tablespoon yuzu* or fresh lime juice
- 1 tablespoon mirin
- 1 tablespoon fish sauce
- 11–to-2 inch piece of ginger, peeled
- 2 garlic cloves, peeled
- ½ cup brown sugar
- ¼ cup grapeseed oil
Rack baby back ribs, about 3 pounds, cut into individual ribs
Preparation
- Put ingredients into a blender jar in the order listed and blend on high until completely homogeneous.
- Put prepped ribs in a stainless bowl and coat completely with the marinade. Cover and refrigerate overnight.
- When ready to cook, place individual ribs on the baking tray of a Cuisinart® Toaster Oven. Reserve remaining marinade. (Marinade must be boiled for at least 5 minutes before using.)
- Set oven to convection bake at 375°F for 45 minutes. Once time expires, reduce temperature to 250°F for 1 additional hour.
- Serve immediately, or, if using as filling for Steamed Pork Buns, remove all meat from the bones and shred well with a fork. If mixture seems dry, boil reserved marinade and add to shredded pork 1 tablespoon at a time until coated, but not wet.*Yuzu is a Japanese citrus fruit that is quite sour. Yuzu juice can be found at Japanese grocery stores or gourmet food shops.
