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Plum Good Asian Baby Back Ribs

You simply cannot eat just one of these delectible ribs.  Marinated in a soy sauce/mirin combo, these can’t be beat–as an appetizer or a main course.
Prep Time8 hrs
Cook Time2 hrs
Total Time10 hrs
Course: Pork
Cuisine: Asian
Keyword: Asian pork recipe, baby back rib recipes
Servings: 4
Calories: 120kcal


  • 1 slab about 3 lbs pork baby back ribs
  • 1 cup soy sauce
  • 1/2 cup ketchup
  • 2 tbsp brown sugar
  • 1 tsp ground ginger or a quarter-sized slice of fresh ginger
  • 3 large garlic cloves crushed
  • 1/4 cup mirin sweet saki or dry sherry
  • 1 piece star anise optional
  • Plum Sauce for glazing*


  • Prepare ribs by removing the silver skin (membrane) that covers the bones along the back. This prevents curling and shrinking. You may use your hands or needle-nose pliers to do this. Set ribs aside.
  • Prepare marinade by mixing the remaining ingredients in a bowl. Stir until sugar is dissolved. Pour marinade in a large zipper freezer bag; place ribs in the bag (you may have to cut the slab of ribs in half). Seal bag and turn a few times to coat the ribs with the marinade. Set on a plate and place in the refrigerator overnight.
  • Preheat oven to 300 degrees. Remove ribs from marinade and place on a rack on a baking sheet. Discard marinade. Roast ribs for 2 hrs.
  • Place cooked ribs on a cutting board and cut into individual ribs. This is easier if you do it bone-side up. Brush with plum sauce and serve.
  • * Plum sauce is available in the Asian section of your supermarket. You may also use plum jam or a glaze made of honey with a few drops of soy sauce added.


Serving: 1serving | Calories: 120kcal | Carbohydrates: 24g | Protein: 7g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 3629mg | Potassium: 226mg | Fiber: 1g | Sugar: 17g | Vitamin A: 154IU | Vitamin C: 2mg | Calcium: 25mg | Iron: 2mg