SWEET-AND-SPICY BABY BACK RIBS
- 20m Prep Time
- 3h Cook Time
- 3h Ready In
These baby back ribs are oven-roasted low and slow until tender, then glazed with a sweet, spicy, and savory sauce. They can be served as an appetizer or main dish with rice and roasted vegetables.
Ingredients
- 14.8 ml Chinese five-spice powder
- 14.8 ml packed dark brown sugar
- 14.8 ml kosher salt
- 9.86 ml freshly ground black pepper
- 2 baby back ribs trimmed of silver skin
- 14.8 ml canola oil
- 3 clove garlic minced
- 14.8 ml fresh ginger peeled and grated
- 59.1 ml hoisin sauce
- 59.1 ml soy sauce
- 29.6 ml packed dark brown sugar
- 14.8 ml unseasoned rice vinegar
- 14.8 ml sriracha or other hot sauce
- 4.93 ml toasted sesame oil
- 2.46 ml red pepper flakes
- 2.46 ml freshly ground black pepper
- 1.23 ml ground cinnamon
- 4 green onions chopped
- 118 ml fresh cilantro leaves chopped
Nutrition (per serving, estimated)
Estimated based off 11 of 19 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 163 mg
- Iron: 2.38 mg
- Magnesium: 36.3 mg
- Phosphorus: 140 mg
- Potassium: 469 mg
- Zinc: 1.2 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 14.8 ml Chinese five-spice powder
- 14.8 ml packed dark brown sugar
- 14.8 ml kosher salt
- 9.86 ml freshly ground black pepper
- 14.8 ml canola oil
- 59.1 ml hoisin sauce
- 59.1 ml soy sauce
- 29.6 ml packed dark brown sugar
- 14.8 ml unseasoned rice vinegar
- 14.8 ml sriracha or other hot sauce
- 4.93 ml toasted sesame oil
- 2.46 ml red pepper flakes
- 2.46 ml freshly ground black pepper
- 1.23 ml ground cinnamon
Prepare
- 2 baby back ribs, trimmed of silver skin
- Mince 3 clove garlic
- 14.8 ml fresh ginger, peeled and grated
- Chop 4 green onions
- Chop 118 ml fresh cilantro leaves
Let's Cook
-
Step 1.
In a small bowl, stir together the Chinese five-spice powder, dark brown sugar, kosher salt, and black pepper. Season both racks of baby back ribs all over with the rub. Set aside at room temperature while the oven preheats, or wrap in plastic wrap and refrigerate overnight. If refrigerated, let sit at room temperature for 1 hour before cooking.
-
Step 2.
Preheat the oven to 300°F. Line a large rimmed baking sheet with aluminum foil, then set a wire rack on top. Lay the rib racks on the wire rack, meaty side up. Wrap the baking sheet tightly with foil and roast for 2 hours.
-
Step 3.
While the ribs are roasting, make the sauce. In a small saucepan over medium-low heat, warm the canola oil. Add the minced garlic and grated ginger and cook, stirring, until fragrant, about 2 minutes. Stir in the hoisin sauce, soy sauce, dark brown sugar, rice vinegar, sriracha, toasted sesame oil, red pepper flakes, black pepper, and ground cinnamon. Bring the mixture to a boil, stirring, then remove from the heat.
-
Step 4.
After the ribs have roasted for 2 hours, remove the foil (set aside for later) and continue roasting for 30 minutes longer.
-
Step 5.
After the ribs have cooked for a total of 2½ hours, brush them all over with about two-thirds of the sauce. Continue to roast, uncovered, until the ribs are tender but not falling apart, 30 to 60 minutes more.
-
Step 6.
Remove the ribs from the oven, brush with the remaining sauce, and wrap the pan in foil again. Let rest for 15 to 30 minutes.
-
Step 7.
To serve, cut the ribs between the bones and transfer to a serving platter. Garnish with chopped green onions and fresh cilantro leaves.