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Asian Baby Back Ribs

Rox: "Unbelievable! Drizzle with Bachan’s Japanese BBQ…" Read More
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Asian Baby Back Ribs

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  • 3 1/2 lb. baby back ribs (2 racks)
  • 2 tsp. salt
  • 1 tsp. ground black pepper
  • 1 Tbsp. paprika
  • 1 Tbsp. brown sugar
  • 1/4 tsp. cayenne pepper
  • 2 tsp. garlic powder
  • 2 tsp. onion powder
  • 6 cloves garlic (minced)
  • 1/2 cup soy sauce
  • 1/2 cup honey
  • 2 1/2 tsp. rice vinegar
  • 1/2 tsp. sesame oil
  • 4 Tbsp. ketchup
  • 1/4 tsp. red pepper flakes
  • 1 bunch green onions (sliced thin on a bias, for garnish, optional)
  • 2 tsp. toasted sesame seeds (or black sesame seeds, for garnish, optional)
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    1. Preheat oven to 300° F. Line a baking dish with foil.
    2. Remove membrane off ribs, mix dry seasonings in a bowl and rub both sides. Dry Seasoning: 2 tsp salt, 1 tsp pepper, 1 Tbsp paprika, 1 Tbsp brown sugar, 1/4 tsp cayenne, 2 tsp garlic powder, 2 tsp onion powder.
    3. Place ribs in a prepared baking dish, meat side up, wrap tightly with foil.
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    Reviewer Profile Image
    Rox 3 months ago
    Unbelievable! Drizzle with Bachan’s Japanese BBQ sauce and you’ll be blown away. Usually, I’m not a huge rib fan. They’re either too tough or the sauce just sits on top but these easily pull off the bone while still having structure. The glaze goes deep into the meat and you get flavor with every bite. 10/10.