Cantonese Back Ribs
January 23, 2010
Who doesn’t love baby back ribs, so meaty and so delicious! We were so excited to find this recipe because they don’t require a barbeque, you bake them, which means we get to enjoy these scrumptious ribs during the rainy season. This recipe came from our local supermarket, Lundardi’s, weekly ad. The whole process was effortless, it just took some time (total, 2 hours and 20 minutes), so maybe not a week night meal. The glaze was really yummy, asian style, with marmalade as the star ingredient. We served these baby back ribs with fried brown rice, and potstickers. A meal to remember, and one that I will definitely make again, and again! Please enjoy!
Looking for a website that is dedicated to just baby back ribs, click here.
- 4 lbs. back ribs
- ½ cup soy sauce
- 1 cup orange marmalade
- ½ tsp. garlic powder
- ½ tsp. ground ginger
- ¾ cup water
- Pepper to taste
Preheat oven to 425 degrees. Place back ribs meaty side down, in a shallow roasting pan. Roast for 35 minutes. Remove from oven, tilt pan allowing the fat drippings to go into one corner. Spoon out excess fat from pan. Now turn ribs meaty side up. Lower oven to 350 degrees. Cook for 75 minutes. Meanwhile prepare your marinade, by adding all of the above ingredients in a bowl, mix well. After 75 minutes, pour over back ribs. Continue cooking for another 30 minutes, basting occasionally with marinade.
Serves: 6
Total time: 2 hours and 20 minutes
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