These Asian-style ribs are nice change of pace from the typical barbecue-sauced spareribs.
Note: The ribs marinate overnight in the refrigerator.
5 pounds baby back ribs
1 cup granulated sugar
1 cup soy sauce
3/4 cup rice wine
1 1/2 cups red wine vinegar
12 cloves garlic, crushed
1 1/2 teaspoons thinly sliced gingerroot
3 tablespoons sesame seed
- Place rib pieces into a large mixing bowl or deep tray. Add sugar, soy sauce, rice wine, red wine vinegar, garlic cloves, gingerroot, and sesame seed.
- Toss to coat evenly, cover, and marinate overnight.
- The following day preheat the oven to 375°F (190°C). Drain marinade and discard. Arrange the ribs on an aluminum foil lined baking sheet. Bake for 1 hour. Remove from oven and cool slightly.
Makes 4 servings.
Tip: For appetizer servings, have your butcher cut the baby back ribs into individual pieces, then cut through the bone into 2 to 2 1/2-inch pieces.