Asian BBQ Ribs

Marinade:

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.

1.Put ingredients into a blender jar in the order listed and blend on high until completely homogeneous. 2. Put prepped ribs in a stainless bowl and coat completely with the marinade. Cover and refrigerate overnight. 3. 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.) 4. Set oven to convection bake at 375°F for 45 minutes. Once time expires, reduce temperature to 250°F for 1 additional hour. 5. 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.