2

 

Ingredients

  • 1-1/2 pounds pork baby back ribs
  • 4-1/2 teaspoons molasses
  • 1 tablespoon garlic salt
  • 1 teaspoon onion powder
  • 1 teaspoon Worcestershire sauce
  • GLAZE:
  • 1/2 cup reduced-sodium soy sauce
  • 3 tablespoons thawed pineapple juice concentrate
  • 2 tablespoons rice vinegar
  • 2 tablespoons hoisin sauce
  • 2 tablespoons ketchup
  • 1 teaspoon lemon juice
  • 1 teaspoon stone-ground mustard
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon minced fresh gingerroot
  • 1/2 teaspoon minced garlic
  • Chopped green onion

Directions

  • Pat ribs dry. Combine the molasses, garlic salt, onion powder and Worcestershire sauce; spoon over meat. Place ribs on a rack in a small shallow roasting pan. Cover and bake at 325° for 50-60 minutes or until tender.
  • In a small saucepan, combine the soy sauce, pineapple juice concentrate, vinegar, hoisin sauce, ketchup, lemon juice, mustard, Worcestershire sauce, ginger and garlic. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until slightly thickened, stirring occasionally.
  • Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Brush ribs with some of the glaze; grill, uncovered, over medium heat for 8-12 minutes or until browned, turning frequently and brushing with additional glaze. Serve remaining glaze on the side. Garnish with onion. Yield: 2 servings.

Nutritional Facts 1 serving equals 787 calories, 47 g fat (17 g saturated fat), 184 mg cholesterol, 5,848 mg sodium, 45 g carbohydrate, 1 g fiber, 43 g protein.

Source:      http://www.tasteofhome.com/Recipes/Asian-Style-Baby-Back-Ribs