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Bbq Baby Back Ribs Recipe
|Seasoned rice vinegar||1 Cup (16 tbs)|
|Freshly squeezed orange juice||1 Cup (16 tbs)|
|Maple syrup||1⁄2 Cup (8 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Finely grated fresh ginger||2 Tablespoon|
|Finely chopped fresh cilantro||2 Tablespoon|
|Garlic||4 Clove (20 gm), coarsely chopped|
|Sesame oil||2 Teaspoon (Oriental)|
|Black pepper||To Taste|
|Crushed red pepper flakes||1 Teaspoon|
|Pork loin back ribs||5 Pound|
Calories 1070 Calories from Fat 314
% Daily Value*
Total Fat 35 g53.7%
Saturated Fat 11.8 g58.9%
Trans Fat 0.3 g
Cholesterol 419.5 mg
Sodium 1507.9 mg62.8%
Total Carbohydrates 63 g20.9%
Dietary Fiber 1.1 g4.2%
Sugars 50.5 g
Protein 119 g237.5%
Vitamin A 11.7% Vitamin C 23.1%
Calcium 16.3% Iron 33.3%
*Based on a 2000 Calorie diet
Reserve 1 cup of marinade.
Place ribs in a shallow glass dish or large heavy plastic bag.
Pour remaining marinade over ribs; cover dish or close bag.
Marinate in refrigerator 4 to 24 hours.
To make glaze, place reserved 1 cup marinade in a small saucepan; whisk in cornstarch.
Bring to a boil, stirring frequently.
Boil about 30 seconds until mixture thickens, stirring constantly; set aside.
Remove ribs from marinade; discard marinade.
Oil hot grid to help prevent sticking.
Grill ribs, on a covered grill, over medium Kingsford briquets, 8 to 12 minutes, turning and rearranging the ribs frequently.
Brush ribs with glaze the last few minutes of cooking.
Remove ribs from grill; baste with glaze.