Asian BBQ Pork Baby Back Ribs make a great centerpiece for a family picnic or an appealing addition to a Super Bowl spread when you want an Asian-inspired twist. This recipe yields tender, flavorful baby back ribs that literally fall off the bone, so handle them carefully.
Rather than using a standard barbecue sauce, this version features a homemade Asian-style barbecue sauce with notes reminiscent of beef pares and pork asado. The result is richly flavored, succulent meat that stands well on its own.
I enjoyed these ribs without sides, but they also pair beautifully with fried rice—think Yang Chow or a classic egg fried rice—to soak up the extra sauce and balance the savory flavors.
How to Cook Asian BBQ Pork Baby Back Ribs
Making Asian BBQ Pork Baby Back Ribs takes some time, but the effort is rewarded with great flavor and incredibly tender meat. Follow these clear steps for best results.
Start by cleaning the baby back ribs. Rinse them under running water, pat dry, and place on a cutting board. Remove the thin white membrane on the back of the slab, then slice the rack into three to four pieces for easier handling and even cooking.
Place the rib pieces in a resealable plastic bag and add the Teriyaki sauce to marinate. A homemade Teriyaki sauce works well, but store-bought is fine too. Remove excess air, seal the bag, and refrigerate for at least one hour; longer (for example, three hours) will increase flavor penetration.
After marinating, place the ribs flat in a slow cooker along with chopped red onion, minced garlic, minced ginger, a pinch of five spice powder, and chicken broth. Set the slow cooker to high and cook for about three hours, or until the ribs are very tender. While the ribs cook, prepare the Asian barbecue sauce by combining the listed sauce ingredients and mixing until smooth. Reserve a small portion for finishing the ribs after baking.
When the ribs are done in the slow cooker, carefully lift them out and gently remove any onion or loose bits clinging to the meat. Arrange the ribs on a baking tray lined with aluminum foil for easy cleanup. Brush a generous coat of the barbecue sauce over the ribs, leaving some sauce aside for glazing after baking.
Preheat the oven to 350°F (175°C). Bake the sauced ribs for about 12 to 15 minutes to set the glaze and develop a glossy surface. Remove from the oven and brush with the remaining sauce for an extra burst of flavor and a beautiful finish.
These Asian BBQ Pork Baby Back Ribs are best served hot. They’re tender, richly flavored, and great for sharing. Enjoy!
Asian BBQ Pork Baby Back Ribs
Ingredients
- 1 2 1/2 to 3 lbs. slab baby back ribs
- 1 large red onion chopped
- 2 teaspoons minced garlic
- 3/4 cup Teriyaki sauce
- 1 tablespoon minced ginger
- 1 teaspoon five spice powder
- 1 cup chicken broth
Barbecue sauce ingredients:
- 1/2 cup hoisin sauce
- 2 1/2 tablespoons rice vinegar
- 3 tablespoons brown sugar
- 1/2 teaspoon sesame oil
- 1/8 teaspoon five spice powder
- 1 tablespoon sesame seeds
- A pinch of ground black pepper
Instructions
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Clean the baby back ribs and remove the layer of white membrane at one side. Slice the slab into 3 to 4 pieces.
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Arrange the ribs in a resealable bag and then add the Teriyaki sauce. Remove the air in the bag, seal, and marinate for at least 1 hour.
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Arrange the marinated baby back ribs, onion, ginger, garlic, five spice powder, and chicken broth in a slow cooker. Set the cooker to high and slow cook for 3 hours.
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Make the asian barbecue sauce by combining the barbecue sauce ingredients. Set aside.
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Carefully remove the baby back ribs from the slow cooker. Gently rub off the onion and other ingredients used in the slow cooker from the ribs. Arrange in a baking tray lined with aluminum foil.
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Pre-heat the oven to 350F. Brush the barbecue sauce all over the ribs. Leave some sauce for later use. Bake for 15 minutes.
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Remove from the oven and brush the remaining sauce. Serve!
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Share and enjoy!
