Chinese style baby back ribs
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 585.7
- Total Fat: 34.8 g
- Cholesterol: 150.7 mg
- Sodium: 1,555.8 mg
- Total Carbs: 22.2 g
- Dietary Fiber: 0.7 g
- Protein: 42.2 g
View full nutritional breakdown of Chinese style baby back ribs calories by ingredient
Introduction
Chinese style ribs Chinese style ribsNumber of Servings: 4
Ingredients
-
32 oz Smithfield ~ Baby Back Ribs (by NOOKA_74)
5 tbsp La Choy Lite Soy Sauce (Low sodium)
6 tbsp Hoisin Sauce
2 tbsp Honey
2 clove Garlic
Directions
MARINADE:
1/3 cup of soy sauce
2 garlic cloves
2 tbsp of Hoisin Sauce
GLAZE:
1/4 cup of Hoisin Sauce
2 tbsp of honey
1. Cut ribs into 4 servings
2. Mix together the marinade
3. Place ribs in a large freezer bag, and pour marinade into bag. Seal tight, and mix around.
4. Place into refrig over night, turning a few times
5. Place ribs meat down on aluminum foil and seal tightly. Place in a roasting pan.
6. Preheat oven at 250. Bake for 2 hrs. Remove and let cool for 15 min.
7. Open foil, drain juices.
8. Brush some glaze on ribs, flip to meat side up and put little glaze on.
9. Keep foil open. Turn oven up to 350. Brush more glaze every 15 min and cook for another 50 min.
Serving Size: 3 ribs per person
Number of Servings: 4
Recipe submitted by SparkPeople user LIZTISH64.
1/3 cup of soy sauce
2 garlic cloves
2 tbsp of Hoisin Sauce
GLAZE:
1/4 cup of Hoisin Sauce
2 tbsp of honey
1. Cut ribs into 4 servings
2. Mix together the marinade
3. Place ribs in a large freezer bag, and pour marinade into bag. Seal tight, and mix around.
4. Place into refrig over night, turning a few times
5. Place ribs meat down on aluminum foil and seal tightly. Place in a roasting pan.
6. Preheat oven at 250. Bake for 2 hrs. Remove and let cool for 15 min.
7. Open foil, drain juices.
8. Brush some glaze on ribs, flip to meat side up and put little glaze on.
9. Keep foil open. Turn oven up to 350. Brush more glaze every 15 min and cook for another 50 min.
Serving Size: 3 ribs per person
Number of Servings: 4
Recipe submitted by SparkPeople user LIZTISH64.
