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 Slow-Roasted Baby Back Ribs
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.
Course Lunch/Dinner
Cuisine Chinese
Prep Time 10 minutes
Cook Time 3 hours
Passive Time 6 hours (marination)
Servings
Course Lunch/Dinner
Cuisine Chinese
Prep Time 10 minutes
Cook Time 3 hours
Passive Time 6 hours (marination)
Servings
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 garlic cloves, peeled and finely grated
  • 2 scallions , trimmed and minced
  • 4 to 6 slabs pork ribs or baby back ribs
Instructions
  1. 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.
  2. 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.
  3. 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).
  4. Roast baby back ribs until fork tender, about 3 hours, or 4 to 5 hours for regular ribs.
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