Asian style baked baby back ribs

Over the past few weeks, I have been looking for a balanced approach to cooking since my wife has been on a gluten-free and soy free diet.  I have to admit that it has been challenging at times but it has been an adventure so far.  I had a nice rack of baby back ribs in the freezer that was calling our name.  I originally wanted to do a Korean style rib with some Korean pepper paste but opt out of that since the ingredients in it were not suitable for my wife.  After looking in the cabinet to see what ingredients I had available. Then I whipped up this easy to make Asian style baked baby back ribs which happen to come out really tender and delicious.  So here is my version of a gluten-free, soy-free Asian style baked baby back ribs. Enjoy!

Ingredients: (for 1 rack of baby back ribs)

1/4 cup coconut amino (or soy sauce)

1 1/2 tbsp brown rice vinegar

1 1/2 tbsp brown sugar

1 tbsp sesame oil

1 tbsp sambal oelek

1 green onion chopped

2 cloves garlic minced

1/2 tbsp ginger minced

1/2 tsp fresh ground pepper

1/2 tsp sea salt

Dipping Sauce:

3 tbsp coconut amino (or soy sauce)

1 tsp brown rice vinegar

1 tbsp brown sugar

1 tbsp sesame oil

1 tbsp sambal oelek

1 green onion chopped

1 cloves garlic minced

1/4 tbsp ginger minced

1/4 cup filtered water

1 tsp sea salt (if using soy sauce, cut the sea salt down to 1/2 tsp)

Directions:

1. Put all the ingredients in a big zip lock plastic bag and place the rack of ribs into the bag.  Then shake the bag around until all the ingredients are thoroughly mixed.  Let it marinate in the refrigerator for 3 hours at the minimum or over night.

2. Preheat oven to 350 degrees. Put rack of ribs into the oven for 1 hour and 30 minutes and it should be ready to be served immediately (note – prior to ribs being done, you can make the dipping sauce by combining all ingredients in a pot, heating up until it simmers).

Asian style baked baby back ribs

Yield: 2 Servings

Ingredients:

1/4 cup coconut amino (or soy sauce)

1 1/2 tbsp brown rice vinegar

1 1/2 tbsp brown sugar

1 tbsp sesame oil

1 tbsp sambal oelek

1 green onion chopped

2 cloves garlic minced

1/2 tbsp ginger minced

1/2 tsp fresh ground pepper

1/2 tsp sea salt

Dipping Sauce:

3 tbsp coconut amino (or soy sauce)

1 tsp brown rice vinegar

1 tbsp brown sugar

1 tbsp sesame oil

1 tbsp sambal oelek

1 green onion chopped

1 cloves garlic minced

1/4 tbsp ginger minced

1/4 cup filtered water

1 tsp sea salt (if using soy sauce, cut the sea salt down to 1/2 tsp)

Directions:

1. Put all the ingredients in a big zip lock plastic bag and place the rack of ribs into the bag. Then shake the bag around until all the ingredients are thoroughly mixed. Let it marinate in the refrigerator for 3 hours at the minimum or over night.

2. Preheat oven to 350 degrees. Put rack of ribs into the oven for 1 hour and 30 minutes and it should be ready to be served immediately (note - prior to ribs being done, you can make the dipping sauce by combining all ingredients in a pot, heating up until it simmers).

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3 Responses to “Asian style baked baby back ribs”

  1. #
    1
    Kristi Rimkus — August 18, 2011 @ 12:17 am

    These ribs look amazing. My husband thinks he’s the King of Ribs, but I have to say these could top his best!
    Kristi Rimkus recently posted..Healthy and Cheap! Fresh Tarragon and Lentil SaladMy Profile

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  2. #
    2
    Rosa — August 29, 2011 @ 9:45 am

    A wonderful recipe! Those ribs looks amazing and so tasty.

    Cheers,

    Rosa

    Reply

  3. #
    3
    Jenny @ Savour the Senses — September 6, 2011 @ 2:08 pm

    YUM! Those look delicious, I love ribs. This looks like a nice unique way to cook them.
    Jenny @ Savour the Senses recently posted..Zucchini & Tomato GratinMy Profile

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