Easy Oven-baked Asian Baby Back Ribs

Using just a few ingredients keeps this recipe for Easy Oven-baked Asian Baby Back Ribs, super simple AND super delicious - no grill needed.

The making of - Easy Oven-baked Asian Baby Back Ribs

It's raining outside, and I have this beautiful rack of baby back ribs in the freezer making me think of summer BBQ's - longing for some Bestest Most Tenderest Ribs Ever.

But since I don't like to barbecue in the rain, we decided to make the ribs totally in the oven. After discussing the idea of baked ribs, BB and I decided that we would save the BBQ flavors for the summer, and come up with another idea.

Armed with the task of finding a new different rib recipe, we headed to Google and hit search - oven-baked ribs.

Of course, most search results were for ribs that are started in the oven to get tender, just like my recipe starts, and then finishes them on the grill, just like what I'm trying to avoid.

And, of course, most of them are for good old BBQ sauce.

'Here's an Asian style one' says BB. 'It uses hoisin, pineapple juice, rice wine vinegar...'

Not loving the pineapple juice, but do love the Asian.

Continue with the search.

'Here's another one says BB. 'It uses hoisin, pineapple juice, rice wine vinegar - hey wait a minute. It's the same as the other one!'

Welcome to my world.

And so it began.

Since I knew what flavors I didn't want, my first questions were, what flavors did I want?

What makes food Asian to me? So to the pantry, I went and pulled all I had that said Asian. 5-Spice blend. Hoisin. Black Bean Sauce. Chili Garlic Sauce. Ginger powder. Fresh ginger. Garlic powder. Fresh garlic.

The first thing I put back was the 5-Spice blend.

While I love 5-Spice, it does have a very strong flavor and can be overpowering to other flavors. I didn't want 5-Spice ribs, so back into the cupboard, it went.

The second items to go were the ginger and garlic powder. I had fresh, fresh would be better, so no need for jarred. Back you go.

So now I'm left with 5 ingredients, and a rack of ribs. Ready-set-go.

Prepare the Ribs

The first order of business is to prepare the ribs. Pork ribs are sold in "racks" or slabs.

As you look at the backside of the ribs, you will find a thick silver-skin membrane runs down it. This needs to be removed for the most tender ribs.

To remove the membrane, slide a dull knife, like a dinner knife, in between the skin and the meat about in the middle, working the membrane loose. Then grab with your fingers (sometimes I find using a paper towel helps me get a good grip) then gently remove the membrane to both sides. It should come off fairly easily.

Place the rack of ribs onto some heavy-duty aluminum foil, cut large enough to not only fold over but seal the ribs inside once they are seasoned.

Be generous.

I use heavy-duty aluminum foil as it's not only larger in size than regular foil but is doubly strong and won't tear as easily.

You need to have no tears to keep the juices inside. Torn foil will leak. Leaks are not good.

Some people and some recipes will tell you to use double the regular aluminum foil, but I still find that it tears easily. So heavy-duty aluminum foil.

Adding the seasonings

While contemplating my seasonings, I thought if it was really necessary to mix them all together.

And I decided it was not. It was much easier to just spoon them on. And then use the spoon to spread them around as needed.

I wanted to season both sides of the ribs, obviously with the meaty side getting the most attention.

Starting with the chili garlic sauce, I spooned some on the back ribs and spread it around, then the same with the black bean sauce.

Taking about ⅓ of the minced ginger and garlic, rubbed that all over, then flipped the meat and repeated with the remaining ingredients being generously applied to the meaty side, making sure to fully cover all the meat.

Once done, I closed the foil by taking each side and closing it to the middle, roll it tight to the meat, then each side is rolled to make an airtight package. Meat side up, and into the preheated 300º oven. Close the door and walk away for 2 to 2 ½ hours.

For this recipe, I used only one rack, as there are just the two of us, so when cooking more, increase all the amounts. And also if your rack is bigger than my rack. You want to make sure the meat is well seasoned.

 Hoisin - Chinese BBQ Sauce

Hoisin is considered Chinese BBQ sauce.

Basically, sugar, soybean paste, along with a few spices, including garlic and ginger, to make a thick slightly sweet paste, it's was the perfect sweet counterbalance to the spicy mix already on the ribs.

Once the ribs had cooked for 2 ½ hours, I opened the foil, spooned on the hoisin sauce, and then placed the meat under the broiler for about 3 minutes to "finish" barbecuing.

The result?

Easy Oven-baked Asian Baby Back Ribs.

Tender, fall-off-the-bone, hot, sweet, tangy ribs. Perfect for a rainy night. Or any night.

These Asian Baby Back Ribs go deliciously with Coleslaw with Sriracha Dressing.