Appetizers

Asian BBQ Ribs

Name: Asian BBQ Ribs
Yield: Makes about 4 to 6 as a main course and up to 12 appetizer servings
Cuisine: [Ldw.value.EnumValue;@5fc4720

Makes about 4 to 6 as a main course and up to 12 appetizer servings

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Asian BBQ Ribs

Makes about 4 to 6 as a main course and up to 12 appetizer servings

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

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.

Ingredients

Marinade:

1 cup hoisin sauce
½ cup soy sauce
1 tablespoon yuzu* or fresh lime juice
1 tablespoon mirin
1 tablespoon fish sauce
11–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

Preparation

Put ingredients into a blender jar in the order listed and blend on high until completely homogeneous.
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.