Ingredients Jump to Instructions ↓


  2. (Serves 2)

  3. 1 1/2 lbs. Baby Back Ribs

  4. Rub:

  5. 1 1/2 tablespoons molasses

  6. 1 tablespoon garlic salt

  7. 1 teaspoon onion powder

  8. Glaze:

  9. 1/2 cup low-sodium soy sauce

  10. 3 tablespoons pineapple juice concentrate (from a frozen can)

  11. 2 tablespoons Hoisin sauce

  12. 2 tablespoons rice vinegar

  13. 2 tablespoons catsup

  14. 1 teaspoon lemon juice

  15. 1 teaspoon grainy mustard

  16. 1 teaspoon Worcestershire sauce

  17. 1/2 teaspoon minced garlic

  18. 1 nickle-sized piece of ginger root minced (no need to peel)

  19. Chopped green onion garnish

Instructions Jump to Ingredients ↑

  1. Rinse and dry the ribs. Rub ribs with molasses, Worcestershire sauce, garlic salt, and onion powder.

  2. Preheat oven or grille to 300 degrees. Roast ribs on a shallow pan (covered with foil) in the oven, or on a greased rack on the barbecue grille over indirect heat for one hour.

  3. Meanwhile mix the ten glaze ingredients together in a small saucepan. Bring to a boil, lower heat, and simmer, stirring often, about 10 minutes or till it thickens a bit.

  4. During the last 20 minutes of cooking time, brush glaze on meat, turning temperature up to 375 degrees. If meat is not brown after the 20 minutes, place under broiler till browned, or over direct heat on barbecue grille. Watch carefully so that it doesn’t burn. Cut into individual ribs. Pile on a serving plate and garnish with any left-over glaze and chopped green onion. Serves 2. Yield: serves 2


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