Spicy Baby Back Ribs
Yield
5 servingsPrep
8 hrsCook
60 minReady
9 hrsLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
black beans, fermented
chinese, rinsed |
* |
| 2 | tablespoons |
garlic
chopped |
|
| 2 | tablespoons |
ginger
fresh, chopped |
|
| 1 | tablespoon |
red pepper flakes
|
|
| ¼ | cup |
scallions, spring or green onions
minced |
|
| 1 | tablespoon |
sesame oil
|
|
| ¼ | cup |
brown sugar
|
*
|
| ¼ | cup |
rice vinegar
|
|
| 1 | tablespoon |
red hot pepper sauce
|
|
| 2 | tablespoons |
worcestershire sauce
|
|
| 3 | tablespoons |
fish sauce
asian |
|
| ¼ | cup |
tomato paste
|
|
| 1 | cup |
soy sauce, tamari
|
|
| 1 | each |
oranges
chopped, (with skin) |
|
| 4 | racks |
pork ribs
baby back |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
black beans, fermented
chinese, rinsed |
* |
| 3E+1 | ml |
garlic
chopped |
|
| 3E+1 | ml |
ginger
fresh, chopped |
|
| 15 | ml |
red pepper flakes
|
|
| 59 | ml |
scallions, spring or green onions
minced |
|
| 15 | ml |
sesame oil
|
|
| 59 | ml |
brown sugar
|
*
|
| 59 | ml |
rice vinegar
|
|
| 15 | ml |
red hot pepper sauce
|
|
| 3E+1 | ml |
worcestershire sauce
|
|
| 45 | ml |
fish sauce
asian |
|
| 59 | ml |
tomato paste
|
|
| 237 | ml |
soy sauce, tamari
|
|
| 1 | each |
oranges
chopped, (with skin) |
|
| 4 | racks |
pork ribs
baby back |
*
|
Directions
Combine all seasoning ingredients and pour over ribs.
Marinate overnight in the refrigerator .
Grill ribs over medium heat, using either mesquite or charcoal briquettes, basting constantly with the marinade for about 1 hour.
The trick is to have just the right heat: too much and the ribs bum, too little and they do not cook.
Slice and serve.
