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