Slow-Roasted Baby Back Ribs

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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 Appetizer, Dinner, Lunch
Cuisine Chinese
Prep Time 10 minutes
Cook Time 3 hours
Passive Time 6 hours (marination)
Servings
Course Appetizer, Dinner, Lunch
Cuisine Chinese
Prep Time 10 minutes
Cook Time 3 hours
Passive Time 6 hours (marination)
Servings
Ingredients
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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