Dr. Elizabeth Kao shares her recipe for a whole rack of juicy, tender and delicious baby back ribs.
Preparation time: 20 mins
Bake cook time: 90 mins
Serving: 4-6 people
Dry seasoning ingredients
7 Tbsp brown sugar
2 Tbsp Chili powder or ground dried pepper
1 Tbsp salt
Garlic powder (if preferred)
Ginger powder (if preferred)
Peppercorn powder (if preferred) or Paprika
2 Tbsp Mesquite seasoning (if preferred a more smokey flavor )
Wet (sauce) ingredients
6-8 Tbsp light sodium soy sauce
3 Tbsp cooking wine
2 Tbsp honey
2 Tbsp apple cider vinegar
3 Tbsp water
Cooking directions
- Cut the whole baby-back ribs into two pieces from the middle. Mix the dry seasoning ingredients well in a small bowl. Spread it evenly over the ribs on both sides and rub it well to enhance the flavor. Tear off a large piece of foil, place the ribs on top. Use another large foil to completely wrap the ribs, seal it tight and leave it in refrigerator for 2 hours or preferably overnight.
- Stir sauce ingredients in a bowl, open up only one side of the foil wrap, pour in the sauce over the ribs. Seal off the foil tightly again and make sure it is completely sealed without cracks or holes. It is important to keep the moisture inside. Let meat stay in contact with the sauce for about half an hour. Put the ribs on the baking pan.
- Preheat oven to 375F. Put the ribs baking pan into oven. Bake for 70-90 minutes depending on the size of the ribs and the oven or until the meat falls apart.
- If crispy outer crust is preferred, open up the foil and paint extra honey on the surface every 5 minutes. Broil for additional 5-10 minutes.
- Put into a dish, slice the ribs and serve while hot. If desired, the remaining gravy from the pan can be poured over the ribs.