East meets West in this Asian variation of an American classic.
Asian Baby Back Ribs
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Prep:
45 min. -
Cook:
2 hrs. 15 min. -
Serves:
4
Recipes
Recipe tags: chicken base, advanced difficulty, main, pork, roast
Ingredients
| 2 Tbsp | Better Than Bouillon® Roasted Chicken Base |
| 2 Tbsp | creamy peanut butter |
| 1 Tbsp | granulated sugar |
| 1 Tbsp | minced garlic |
| 1 tsp | soy sauce |
| 1 tsp | minced ginger |
| ½ tsp | crushed red pepper |
| 1 Tbsp | orange zest |
| ½ cup | freshly squeezed orange juice |
| 2½ lbs | baby back ribs, cut into 2 bone sections |
| 3 Tbsp | honey |
| ½ cup | chopped roasted peanuts |
Directions
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1
Preheat the oven to 500 °F.
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2
Mix the Chicken Base, peanut butter, sugar, garlic, soy sauce, ginger, red pepper, orange zest, and orange juice in a large mixing bowl. Add the ribs to the bowl and toss to coat.
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3
Place the ribs into a deep baking pan lined with aluminum foil.
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4
Place the baking pan directly into the oven and bake for 10 minutes. Lower the heat to 200 °F. Carefully remove the pan from the oven and cover tightly with aluminum foil. Bake for 2 hours more.
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5
Heat the honey on low in the microwave.
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6
Remove the ribs from the oven, carefully remove the foil and brush the ribs with the warmed honey.
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7
Turn the oven to broil and place the baking pan back into the oven and bake the ribs for 4 - 5 minutes or until caramelized.
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8
Remove the baking pan from the oven and sprinkle the ribs with the roasted peanuts. Serve immediately.