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    Featured in the New York Times article “Mastering Chinese-Style Ribs” at Home by Julia Moskin.  See here for her tweak to the recipe, and a great video. I created this recipe as my Father’s Day gift to my husband Gary, who loves ribs more than any one else I know, with the exception of my own father.  My kids are no slouch in the rib-loving department either. Below is a photo of Jack when he was about 1 1/2, eating his first rib.  In it he looks simultaneously surprised and perplexed and ecstatic, and maybe a little drunk.  In my mind the caption for this photo was always, “For the love of God, where have you people been hiding the pork?” “Just give me a moment here.” 'Her recipe for Chinese-style ribs is so easy that I’ve made it countless times.' —Julia MoskinClick To Tweet If you have a food processor, small or large, this marinade comes together in a flash.  If you are a cutting board-and-knife kind of a cook, then it will take a tiny bit longer, but it’s still an extraordinarily simple and flavorful sauce. I almost feel like paper napkins should be listed in the actual ingredient list, since they are so critical to the enjoyment of this dish.  These are great eaten outside, with no white clothes or tablecloths or cushions in sight.  These are great with potato salad, or mashed potatoes, and a salad with Japanese Restaurant Dressing or sautéed spring greens.  And for the grown ups, a cold beer. You can re-heat leftover ribs in a 300°F oven for 15 minutes.  This recipes multiplies easily.

    Ingredients

    • 3 cloves garlic
    • 3 scallions, trimmed
    • 3/4 cup hoisin sauce
    • 1/2 cup ketchup
    • 1/4 cup rice wine or cider vinegar
    • 1/2 cup low-sodium soy sauce (or 1/3 cup regular soy sauce plus 2 tablespoons water)
    • 1/3 cup mirin or dry sherry
    • 1/2 cup honey
    • 2 racks (4 to 5 pounds) baby back ribs (see Tip 1)

    Instructions

    Click Here For Step-By-Step Instructions

    Tags

    Nutrition

    Nutritional Info
    • Servings Per Recipe: 4
    • Amount Per Serving
    • Calories: 1584 % Daily Value *
    • Total Fat: 87 g 133.12%
    • Saturated Fat: 30 g 148.11%
    • Trans Fat: 0 g %
    • Cholesterol: 360 mg 119.96%
    • Sodium: 3687 mg 153.61%
    • Calcium: 81 mg 8.09%
    • Potassium: 397 mg 11.34%
    • Magnesium: 0 mg 0%
    • Iron: 2 mg 10.18%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 101 g %
    • Dietary Fiber: 3 g 13.82%
    • Sugar: 72 g
    • Protein: 102 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 1 g
    • Vitamin A 18.6%
    • Vitamin C 27.24%
    • Vitamin D 0%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat12
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs5
    • Exchange - Starch0
    • Exchange - Vegetables1
    • Exchange - Lean Meat14
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total0 oz-eq
    • MyPlate - Vegetable Total1 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total14 oz-eq

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