Oven Baked Asian Spareribs

"This is a great and easy oven baked rib recipe. I first used a recipe from Bon Appetit magazine and changed or added ingredients over the years. I love the Asian inspired marinade. They seem to please even the most eclectic taste. It is best to marinade the ribs overnight. If not, no less than 4 hours. This either can be served as the main meat dish or as an appetizer."
 
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Ready In:
2hrs
Ingredients:
9
Serves:
4
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ingredients

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directions

  • In a bowl combine brown sugar, soy sauce, ketchup, white wine, pineapple juice, garlic, gingerroot and parsley. Mix well.
  • Separate 1/2 cup of marinade for basting later.
  • Lay out baby back ribs in single layer in a marinade dish. Pour marinade over top and turn to coat. Cover and refrigerate over night. Turning every couple of hours to marinade both sides.
  • Preheat oven at 300°F.
  • Line bottom of broiler pan with foil. Lay baking rack on top and spray with cooking spray. Use cooking spray on another large piece of foil. Lay rack of ribs, curved side up, on foil, and wrap up in foil to seal. Repeat with second rack of ribs. Lay foil packets in single layer, on baking rack.
  • Bake for 1 1/2 hours. Remove ribs from foil and place directly on baking rack, meat side up. Pour reserve marinade over top of ribs. Bake at 350°F for about 20 minutes, until ribs start to brown nicely.
  • Remove from oven.
  • Let rack stand at room temp for 5 minutes before cutting into individual ribs.
  • Serve.

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Reviews

  1. Wow...wow and wow! These rocked....even with all the changed I did to them!!! I had to re-worked the cooking instructions just a bit. I cooked my ribs at 300 for 1 hour (without the sauce on). I cut the sauce ingredients in half then added it to the ribs. I increased the temperature to 350 and further cooked them for 40 minutes...spooning the sauce over the ribs every 10 minutes. By the time they were served the meat was falling of the bone! They have to sit for 10 -15 minutes because they retained the heat for a long time! I might have cooked them a bit too long as the sauce was almost to the point of getting sticky hard. Next time, I will slow cook them for 1-1/2 hours, then add the sauce and cook it for 1/2 hour or until the sauce coats the ribs. I am not much of a ketchup fan (in fact, I hate the stuff!!) but these were well loved by all and the ketchup was masked enough for me to thoroughly enjoy!!! I would come back to this one in a flash!!! Wonderful contribution!
     
  2. all i can say is thank you my husband and son loved them,they said please don't put sauce on them. thanks again. nique
     
  3. Amazing flavor. I doubled the amount of marinade, and only used one rack of ribs, and it was perfect. They came out tender and delicious!
     
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RECIPE SUBMITTED BY

2012: This Expat has just moved back home to the good ole USA after living 8 years in the Netherlands. I feel blessed to have such a wonderful family, and many long-time friends, around the world. Now I am making a new life in my new state, Arizona, with lovely new friends, that I am adding to my life and table. As always, cooking remains a constant passion that brings joy to my life and I have re-started my aviation career, another life long passion. As the old old saying goes, and no truer words have been spoken..... Good food, good wine, family and friends truly are the spice of life! Cheers. Whilst living in the Netherlands, it was a big adjustment in country, culture and weather. A great experience to live abroad. You learn so much and it helps make you a more rounded person who appreciates difference. I love to cook and I believe it is in my genetic makeup. I started as a small child helping my mother in the kitchen. She was a fabulous cook and delighted in baking. My grandfather was a baker by trade and made fabulous baked goods. I acknowledge, though I bake well, it just does not bring me joy. I love to cook multi course dinners. I grew up with mostly Spanish and Italian cuisines, taught to me by my mother, aunts and cousins. I am fortunate enough to still have, 4 generations of family still living in Spain! I love visiting my family in Spain. I sit in their Spanish kitchens and watch all the women cook, listening intently, watching closely as to how they make those fabulous dishes. I grew up in Florida, surrounded family and extended family members. I was always in one kitchen or another, listening, helping, & learning about all those cuisines and the different languages being spoken! Mealtime was always a celebration with lots of family, friends, food, and wine. Mom's saying was 'the more the merrier'. I do try to replicate this tradition in my life now. Cooking and meal time is truly a celebration of love and togetherness. I enjoy having family and friends, from around the world, over for a dinner. They are invited anytime and I try to carry on the my mother's motto 'the more the merrier'. Though many of the women, who were so inspirational to me, have now passed on, they live forever within my heart and in the recipes that I lovingly cook today. I try to follow those wonderful traditions, they taught me and keep them alive in my home. My mother will always be the voice in my head and heart. She was a truly fabulous role model and I miss her dearly. My career in aviation now spans 38 years. Working in the aviation industry so long, one becomes a airline 'nomad'. I have lived in 5 different states (Florida, Minnesota, California, Nevada and now Arizona) and now have a country in Europe. While living in different cities, one of my favorite hobbies has been taking cooking classes from different cooking schools. I adore learning different types of cuisine and having themed dinners in my home. To name a few classes I have taken Spanish, French, Italian, Greek, Mexican, 3 types of Chinese, Thai, Swedish and American Bistro classes. It is lovely to learn so much about a country and culture through their cuisines! Life has given me one fabulous ride, and I have so many recipes from around the world to prove it! Cheers !!
 
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