Sticky Asian Barbecued Baby Back Ribs

Sticky Asian Barbecued Baby Back Ribs
Staff Writer
Sticky Asian Barbecued Baby Back Ribs

Lucy Schaeffer

Sticky Asian Barbecued Baby Back Ribs

Have plenty of napkins on hand — although you might prefer not to use them. These ribs are truly finger-lickin’ good. (Note that the ribs need to be started about a day in advance of serving.)


Preheat the oven to 250 degrees.

Meanwhile, from the back, boney side of the ribs, slide a thin, blunt tool, such as a flathead screwdriver, over the bone but under the thin membrane that covers the entire back of the rack. Work the tool down the bone, swaying from side to side, until there’s a gap large enough for you to grab the membrane and peel it off. Place the ribs in a large roasting pan (you can cut the racks into pieces if need be). Set aside.

In a medium saucepan over medium-high heat, combine the aji-mirin, soy sauce, vinegar, sesame oil, Chinese five-spice powder, and garlic and bring to a boil. Pour the hot mixture over the ribs, cover with a tight-fitting lid, and bake until the meat is tender and almost falling off the bones, about 2 hours. Remove from the oven and let the ribs cool in the sauce. Refrigerate for 12-24 hours.

Remove the ribs from the baking liquid (save the liquid), scraping the fat off the ribs. Cut each rack into 3-rib pieces and set aside. Skim the fat off the top of the liquid. Strain 1 ½ cups of the liquid and set aside (discard the remaining liquid).

In a medium saucepan over medium heat, combine the strained baking liquid with the brown sugar and the cornstarch mixture, whisking to dissolve the sugar. Bring to a boil, stirring, until thickened, 1-2 minutes. Remove from the heat and set aside.

Prepare the grill to medium heat and lightly oil the grate. Grill the ribs until heated through, 2-3 minutes per side. Brush both sides with some of the brown sugar sauce and cook for another 1-2 minutes per side.

Transfer the ribs to a platter or plates and sprinkle with the scallions and sesame seeds. Serve hot, with the remaining brown sugar sauce on the side.


Calories per serving:

1,194 calories

Dietary restrictions:

Low Carb Dairy Free, Egg Free, Milk Free, Peanut Free, Tree Nut Free, Fish Free, Shellfish Free

Daily value:



  • Fat 80g 122%
  • Carbs 35g 12%
  • Saturated 25g 125%
  • Fiber 1g 6%
  • Trans 1g
  • Sugars 22g
  • Monounsaturated 33g
  • Polyunsaturated 17g
  • Protein 82g 164%
  • Cholesterol 274mg 91%
  • Sodium 4,221mg 176%
  • Calcium 208mg 21%
  • Magnesium 129mg 32%
  • Potassium 1,411mg 40%
  • Iron 5mg 27%
  • Zinc 11mg 73%
  • Phosphorus 749mg 107%
  • Vitamin A 34µg 4%
  • Vitamin C 4mg 7%
  • Thiamin (B1) 2mg 124%
  • Riboflavin (B2) 1mg 79%
  • Niacin (B3) 29mg 143%
  • Vitamin B6 2mg 93%
  • Folic Acid (B9) 19µg 5%
  • Vitamin B12 2µg 37%
  • Vitamin D 4µg 1%
  • Vitamin E 1mg 6%
  • Vitamin K 25µg 32%
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