• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
LindySez | Recipes
  • About/Contact
  • Recipes
  • Tips & Techniques
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
menu icon
go to homepage
  • About/Contact
  • Recipes
  • Tips & Techniques
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • About/Contact
    • Recipes
    • Tips & Techniques
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Easy Oven-baked Asian Baby Back Ribs

    Easy Oven-baked Asian Baby Back Ribs

    Published: Mar 2, 2017 · Modified: Jun 20, 2022 by Linda Baker · This post may contain affiliate links

    • Facebook
    • Twitter
    Jump to Recipe Print Recipe

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

    A pewter plate holding some Easy Oven-baked Asian Baby Back Ribs.

    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.

    Finished rack of Easy Oven-baked Asian Baby Back Ribs

    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.

    Cut Easy Oven-baked Asian Baby Back Ribs with sauce

    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.

    Preparing Easy Oven-baked Asian Baby Back Ribs

     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?

    Oven-baked Asian Baby Back Ribs on plate

    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.

    A pewter plate holding some Easy Oven-baked Asian Baby Back Ribs.

    Easy Oven-baked Asian Baby Back Ribs

    LindySez
    Using just a few ingredient keeps this recipe for Easy Oven-baked Asian Baby Back Ribs, super simple AND super delicious – no grill needed.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 2 hrs
    Total Time 2 hrs 10 mins
    Course Pork
    Cuisine LindySez Fusion
    Servings 2 servings

    Ingredients
      

    • 1 rack baby back ribs membrane removed
    • 3 teaspoons chili garlic sauce
    • 3 tablespoons black bean garlic sauce
    • 1 2-inch piece fresh ginger, peeled and minced (about 2 ½ tablespoons)
    • 5 cloves garlic minced (about 1 ½ tablespoons)
    • freshly ground pepper
    • ¼ cup or as needed hoisin sauce
    • Thinly sliced green onion tops for garnish, optional
    • Toasted sesame seeds for garnish, optional
    • Extra Equipment
    • Heavy duty aluminum foil

    Instructions
     

    • Heat oven to 300°F. 
      Set the rack of ribs onto a large piece of heavy-duty aluminum foil (large enough to fully wrap the ribs for baking), meaty side down. Use 1 teaspoon and spread the chili garlic sauce on the backside of the ribs, then spread 1 tablespoon of the black bean garlic sauce over all the meat. Mix the ginger and garlic together, and take ⅓ of the mixture and spread over the backside of the meat. Flip the meat over, and cover the meaty side, in the same order with the remaining ingredients. 
    • Bring the foil together over the meat and roll to close, then roll and close the sides to fully enclose the meat. Place the packet on a cookie sheet and then cook in the oven for 2 to 2 ½ hours. 
    • Remove the cookie sheet from the oven and set the oven to broil. Place the rack to 5 inches from the flame. Open the foil fully, then brush the hoisin sauce over the top of the meat, stick under the broiler for about 2 - 3 minutes, or until the sauce begins to brown. Remove the ribs from the broiler and set onto a cutting board. Cut into servings sizes and garnish with green onions and sesame seeds, if desired.
    Keyword easy no BBQ ribs, oven ribs
    Tried this recipe?Let us know how it was!

    Related

    « Instant Pot Country Captain Chicken
    Roasted Beet Crostini with Goat Cheese and Pistachio »

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hi, I'm Lindy.

    I am a home-trained chef who loves to cook and eat delicious food. As I like to say, "Life is too short to eat mediocre food". And I find too much food out there is mediocre. I don't think good food needs to be fussy, or difficult to prepare. Most of my recipes are fresh, quick, easy, and tasty while keeping both calories and fats in check. 

    More about me →

    Popular

    • The Best Hormel Chili No Beans Copycat Recipe
    • Slow Cooked Oven Baked Spaghetti Sauce
    • A Quick No Knead Crusty Rye Bread
    • Recipe for the Best Original Der Wienerschnitzel Chili Sauce
    • Easy Sweet Tart Homemade Applesauce
    • Just the Beginnings Chicken Soup
    • Hasenpfeffer (German Style Wine Braised Rabbit)
    • Red Wine Rosemary Risotto
    • Sauerbraten My Way
    • Sole with a Light Creamy Shrimp Sauce

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclaimer

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    Copyright © 2020 Lindy Sez