Slow-Roasted Baby Back Ribs

Name: Slow-Roasted Baby Back Ribs
Prep time: 10 min
Cook time: 3 h
Total time: 3 h 10 min
Yield: 4
Ingredients: 1/3 cup KA–ME® Fish Sauce; 3 tbsp KA–ME® Hoisin Sauce; 3 tbsp KA–ME® Rice Vinegar; 2 tbsp sugar; 2 tbsp KA–ME® 100% Pure Sesame Oil; 2-3 KA–ME® Sweet Chili Sauce; 1 oz ginger, peeled and finely grated; 2 large garliccloves, peeled and finely grated; 2 scallions, trimmed and minced; 4 to 6 slabs pork ribsor baby back ribs

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Servings

Prep Time

10 minutes

Cook Time

3 hours

Marinated in a combination fish sauce, hoisin sauce, rice vinegar, sesame oil, ginger, garlic, scallion and sweet chili sauce; the ribs are marinated for 6 hours and roasted at 350°F until fork tender. Serve with rice and a mixed green salad on the side.

Ingredients

1/3 cup KA–ME® Fish Sauce
3 tbsp KA–ME® Hoisin Sauce
3 tbsp KA–ME® Rice Vinegar
2 tbsp sugar
2 tbsp KA–ME® 100% Pure Sesame Oil
2-3 KA–ME® Sweet Chili Sauce
1 oz ginger, peeled and finely grated
2 large garliccloves, peeled and finely grated
2 scallions, trimmed and minced
4 to 6 slabs pork ribsor baby back ribs

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Directions

In a large baking dish, whisk together KA–ME Fish Sauce, KA–ME Hoisin Sauce, KA–ME Rice Vinegar and sugar until sugar is completely dissolved.
Add KA–ME 100% Pure Sesame Oil, KA–ME Sweet Chili Sauce, ginger, garlic, scallions and stir to combine. Add the ribs, rubbing the marinade all over. Marinate for 6 hours, refrigerated.
Preheat the oven to 350°F. Meanwhile, line a baking sheet with parchment paper and place the ribs on top in a single layer (cook in batches if necessary).
Roast baby back ribs until fork tender, about 3 hours, or 4 to 5 hours for regular ribs.