These delicious ribs are great as a filling for our Steamed Pork Buns or try them on their own.
Makes about 4 to 6 as a main course and up to 12 appetizer servings
1 cup hoisin sauce
½ cup soy sauce
1 tablespoon yuzu* or fresh lime juice
1 tablespoon mirin
1 tablespoon fish sauce
1 1–to-2 inch piece of ginger, peeled
2 garlic cloves, peeled
½ cup brown sugar
¼ cup grapeseed oil
Rack baby back ribs, about 3 pounds, cut into individual ribs
Nutritional information per serving (based on 12 servings):
Calories 395 (51% from fat) • carb. 26g • pro. 23g
• chol. 78mg • fat 23g • sat. fat 7g • sod. 853mg
calc. 36mg • fiber 0g.
Put ingredients into a blender jar in the order listed and blend on high until completely homogenous.
Put prepped ribs in a stainless bowl and coat completely with the marinade. Cover and refrigerate overnight.
When ready to cook, place individual ribs on the baking tray of a Cuisinart® Toaster Oven. Reserve remaining marinade. (Marinade must be boiled for at least 5 minutes before using.)
Set oven to convection bake at 375°F for 45 minutes. Once time expires, reduce temperature to 250°F for 1 additional hour.
Serve immediately, or, if using as filling for Steamed Pork Buns, remove all meat from the bones and shred well with a fork. If mixture seems dry, boil reserved marinade and add to shredded pork 1 tablespoon at a time until coated, but not wet.
*Yuzu is a Japanese citrus fruit that is quite sour. Yuzu juice can be found at Japanese grocery stores or gourmet food shops.
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