Chinese-Style Oven Baked Ribs

The other day when I was talking to my mother, she mentioned that she wanted to eat ribs. Just a little suggestion like that can make it my mission to make something!

I decided to make Chinese-Style Oven Baked Ribs. You can use this technique using a regular western-style rub and barbecue sauce too, or any other rub & sauce combination you like.

They're so simple to make--simpler than my Oven Baked Pork Ribs. They're not quite as soft as the Oven Baked Pork Ribs, but still tender. I used a package of pork loin back ribs that I purchased from Costco, about 7 lbs. There were 3 slabs of ribs in that package, enough to share with several people!

Chinese-Style Oven Baked Ribs

adapted from Better Homes and Gardens recipe

3 racks pork loin ribs, about 7 lbs.

1/2 cup Dijon-style mustard mixed with 1 tablespoon liquid smoke

Mix together to form rub:

1/2 cup packed brown sugar

2 teaspoons garlic powder

1 tablespoon ground black pepper

1 tablespoon Chinese five-spice powder

1 teaspoon ground ginger

1 teaspoon salt

Barbecue sauce:

3/4 cup hoisin sauce 2 tablespoons molasses

2 tablespoons reduced-sodium soy sauce

2 tablespoons rice vinegar

Mix ingredients for the rub. Taste and adjust seasonings.

The day before you're going to cook the ribs, sprinkle under-side of ribs with the rub. Brush the meaty sides of the rib slabs with the Dijon-style mustard and liquid smoke mixture and sprinkle generously with the rub. Place into shallow roasting pan, bone sides down, cover with foil, and marinate overnight.

To cook, bring ribs to room temperature. Preheat oven to 350ºF.

Bake, covered for 1 hour. Carefully drain off fat.

In a small bowl, stir together hoisin sauce, molasses, soy sauce and rice vinegar. Brush mixture evenly over ribs starting with the bone sides. Bake, uncovered, for 1 hour or until ribs are tender.

The ribs have a nice glaze.

I put the third rack of ribs in a separate pan, but you could put them on top of the other ones. Just watch them so the top one doesn't burn.

Use a sharp knife to cut the ribs apart so it doesn't look like you used a saw.

That's better!

This is the dish I took for my parents, it had some Spinach Cups in it too.

Itadakimasu!



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I was sad to have missed my high school reunion and all-class picnic this year, but some of the girls that were still in town on Monday met for lunch at one of our favorite places from our youth, In-'N'-Out!

From the left: Coleene, Roselynn, me, Becky and Sally.

Here we were in high school.

And me, Becky and Sally in kindergarten!

Hope to see everyone next summer at the All-Class Picnic!


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Chinese-Style Oven Baked Ribs

adapted from Better Homes and Gardens recipe

3 racks pork loin ribs, about 7 lbs.

1/2 cup Dijon-style mustard mixed with 1 tablespoon liquid smoke

Mix together to form rub:

1/2 cup packed brown sugar

2 teaspoons garlic powder

1 tablespoon ground black pepper

1 tablespoon Chinese five-spice powder

1 teaspoon ground ginger

1 teaspoon salt

Barbecue sauce:

3/4 cup hoisin sauce 2 tablespoons molasses

2 tablespoons reduced-sodium soy sauce

2 tablespoons rice vinegar

Mix ingredients for the rub. Taste and adjust seasonings.

The day before you're going to cook the ribs, sprinkle under-side of ribs with the rub. Brush the meaty sides of the rib slabs with the Dijon-style mustard and liquid smoke mixture and sprinkle generously with the rub. Place into shallow roasting pan, bone sides down, cover with foil, and marinate overnight.

To cook, bring ribs to room temperature. Preheat oven to 350ºF.

Bake, covered for 1 hour. Carefully drain off fat.

In a small bowl, stir together hoisin sauce, molasses, soy sauce and rice vinegar. Brush mixture evenly over ribs starting with the bone sides. Bake, uncovered, for 1 hour or until ribs are tender.