Asian Baby Back Ribs

Name: Asian Baby Back Ribs
Yield: 6 portions
Ingredients: 2 tablespoons chopped scallions (green onions); 4 to 5 pounds baby back pork spareribs; 1 tablespoon chopped fresh rosemary leaves; 2 tablespoons chopped scallions (green onions); ½ cup honey; ½ cup dry sherry; 1½ cups ketchup; 1½ cups soy sauce; 2 tablespoons minced fresh ginger; 1 tablespoon minced garlic

Preparation info

6
portions

Difficulty
Easy

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

If you cannot find true baby back ribs, each slab weighing 14 to 16 ounces, then prepare this recipe using heavier ones. The result will be equally delicious, but the cooking time will be slightly longer. You can also substitute beef ribs, either long or short.

Ingredients

4 to 5 pounds baby back pork spareribs
2 tablespoons minced fresh ginger

Main course

Method

Arrange the ribs in a large baking dish. Combine the ginger, garlic, ketchup, soy sauce, honey, sherry, and rosemary in a small bowl. Mix thoroughly, and pour over the ribs. Loosely cover, and marinate overnight in the refrigerator.
Preheat the oven to 400°F