Barbecued Asian Back Ribs

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20 minutes

2 hours


    • 2 racks
      2 racks
      Canadian Pork Back Ribs
    • 3 cups
      750 mL
      hot water
    • 1/2 cup
      125 mL
      hoisin sauce
    • 1/4 cup
      50 mL
      soy sauce
    • 1/4 cup
      50 mL
      rice or cider vinegar
    • 1/2 cup
      50 mL
      dry sherry or rice wine
    • 2 Tbsp
      25 mL
      Dijon mustard
    • 2
      cloves garlic, minced
    • 1 Tbsp
      15 mL
      minced fresh ginger


Pre-heat oven to 325°F (160°C). Lift and peel the skin from the back of each rack of ribs. Place ribs in a 2″/5 cm deep baking sheet or dish with water;cover with foil. Bake at 325ºF (160ºC) for about 1 1/2 hours, or until meat begins to shrink away from the bone tip, and meat is easily pierced with a knife point. Meanwhile, combine all remaining ingredients to make the barbecue sauce. Remove ribs from oven. At this stage, ribs can be refrigerated for up to 3 days. Preheat barbecue on high; reduce heat to medium-high. On lightly oiled grill, grill ribs over medium-high heat for about 20 minutes, turning and basting frequently with sauce. Be careful that sauce does not caramelize and burn. If not watching ribs throughout, reduce heat to medium, and lengthen cooking time to 30 minutes. When ribs have a deep, mahogany glaze, remove, slice, and serve.

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