Asian Baked Pork Ribs
This is by far the EASIEST ribs recipe I have on hand. It takes minimal prep-time - aside from the wait time - and tastes impressive to boot. You can roast vegetables along with it in the "open roast" process; just put your veggies in individual foil wraps.
Ingredients
1 rack of pork ribs
1 Cup soy sauce
1/4 Cup teriyaki marinade
1 TBSP grated ginger
3 cloves of garlic, grated, or 3 TSP out of a jar
2 TSP sesame oil
1 pinch cayenne pepper (optional)
Instructions
Cut pork ribs into individual servings (usually I count 4 bones to a person) and throw everything into an extra large freezer bag. Marinade overnight or at least 4 hours.
1.5 hours before dinner, preheat oven to 400. In a large roasting pan (large enough for the ribs to not stack on top of each other), lay ribs bone-side up, cover, and roast for 30 minutes. After 30 minutes, take the lid off, turn the ribs over, and open roast for another 30 minutes.
Serve with sweet peaches and cream corn and some roasted veggies.
July 31st, 2006 at 7:09 pm
It still sound too complicated, maybe because I need someone to show me how to do it, by the way, I never use a oven to cook, even it seemed so easy but I guess I hate the clean up.
August 1st, 2006 at 7:59 am
I am not so keen with pork, will it be possible for me use chicken instead of pork? Sounds easy to follow , I mean, the recipe, I hate clean up too!Oven cooking is far more healthier than frying.
August 1st, 2006 at 10:08 am
Wen/ psssst. Line your pans with extra strength foil. Just rip the foil off and you can use the pan again.
Ana/ pork take a bit longer to cook, and I’ve never tried this with chicken. Perhaps I will and find out how long it would take. The only thing is that chicken is less forgiving than pork; overcook chicken by 10 minutes and it’d be dry, but the pork (especially cooked on the bone ribs) can stay in there for an extra 15 and it’d still be ok.
And uh, all that’s needed to be cleaned here is 1 pan! That’s not so hard is it?
August 1st, 2006 at 10:41 am
Can’t wait to try it, thanks for sharing another winning recipe.
August 1st, 2006 at 4:45 pm
We love ribs in our house. And it’s nice to see a recipe that takes less than 6hrs. Thanks~
August 1st, 2006 at 6:55 pm
My mom actually puts in a whole can of 7-up and broils it. I think it’s too sweet, but no one else seems to mind. So I’ve been out voted. Ever hear about soaking meats in Sprite & 7-up instead of wine?
August 1st, 2006 at 6:56 pm
A winner. It’s hard to say no to ribs just pulled out of an oven. I used to do mine in a broiler (less mess), and I’d throw in a couple of bay leaves (with a similar sauce to yours) for good measure. Now I’m craving for ribs and yang chow fried rice.
August 1st, 2006 at 7:08 pm
love it! i’m gonna do the recipe again next weekend for my guest he is a good cook as well and i never thought i’d meet a guy as good as i am in cooking in —————
August 1st, 2006 at 9:12 pm
Why does all your blog entries get featured and mine does not?
All I eat these days are Mcdonalds.
August 2nd, 2006 at 1:31 am
Thanks for a good recipe. Ilove to eat but im not a good cook, so my hubby will be the one to do it for me. But ill try to do it myself.
August 2nd, 2006 at 3:03 am
Great recipe! Maybe I’ll try preparing this to my date whom I met at ————– later this evening! He’s been really nice to me the time we’ve been going out, and I hope to do something good in return as well. Thanks!
August 2nd, 2006 at 11:52 am
yum yum!!! sounds good and relatively easy.
August 2nd, 2006 at 2:13 pm
For those of you who are hesitating in trying this recipe - don’t! It’s honestly the EASIEST thing anybody could make. Almost as easy as opening up a can of chunky soup and plopping it into a pot. Certainly easier than making kraft dinner.
It’s like this: 1-marinate in bag. 2 - pop in oven. 3-turn meat over. 4. eat.
And would the spam bots get off the site please?
August 3rd, 2006 at 1:00 am
Sally, unfortunately, the best thing you can do to the spambots here is to report them to the admins here.
Unless you can redirect your blog to your own server and do some programming for it, but that would cost a bit, not to mention quite a hassle, unless you plan to go Jamie Oliver/Nigella Lawson/Wolfgang Puck global or something eventually. I don’t think that there are other *free* blog sites out there that offer bot protection.
August 3rd, 2006 at 5:08 am
i love this one! good job!
August 3rd, 2006 at 6:23 pm
great recipe! however, if u are afraid of underdone pork or u find the pork tough, u can actually boil the ribs in a pan for 30-45 mins and then marinate them. That way, u can cook in oven for 20 mins or better still, put them on the barbeque!
August 4th, 2006 at 11:52 am
I dunno Mark…I have a fear of the word “boil.” Could be because my mom boiled everything, and the flavour just kind of falls into the water.
I’ve done all sizes of ribs with this recipe, and 1 hour is definitely enough - unless your oven is under powered.
August 4th, 2006 at 4:34 pm
lol! is this the oriental soup thing? boil for 5 hours until everything dissolves? hehe! but seriously, pork is a pretty bland meat anyway because it has to be well done, unlike other meats such as lamb or beef.
August 13th, 2006 at 4:26 pm
Seems like an easy recipe to me. I love ribs! I’ve seen ribs made with coke before - as a sauce. It’s really good. Haven’t tried Sprite or 7up yet though.
August 15th, 2006 at 11:14 am
You know, I havne’t heard of Coke ribs. My grandma did periodically make weird stuff like coca cola chicken, however.
(It was too sweet for chicken, btw.)
August 22nd, 2006 at 6:23 pm
yummy! thanks for the info.
prob going to try dry roasting the pepper and the garlic on a non stick pan, should take like an additional 2mins and then using that in the marinade.
then placed on the bbq as suggested…
cheers
September 10th, 2006 at 8:43 am
you didnt specificate light or dark soy sauce another easy method is using “asain BBQ sauce” marinated with garlic and rice wine overnight
September 19th, 2006 at 4:34 am
yummy!! When I make pork ribs I usually do it in a large wok and put all the ingredients (2 parts soy sauce, 1 part sugar, 1/2 part vinegar, fivespice powder) and add 3 parts water. I let it boil slowly til the water’s gone then let it fry in it’s own oil for a while. By then the water is like savoury (and sticky!) syrup coating the chops, yum! Nice fix when you’re not patient enough to wait with the overnight marinading. Will try adding ginger like in your recipe next time! I’m hungry now!!