As these Chinese-style ribs are nice and thick with Asian flavors, I initially planned to post them on my other cooking blog, Kawaling Pinoy, which is mostly Filipino and Asian-inspired recipes. But I couldn’t do that to the about a dozen loyal Onion Rings and Things readers. How could I deprive YOU of these sweet, sticky, gooey goodness? Try them today, folks. These ribs are great on the grill when days are bright and sunny but cook just as well in the oven when days turn dark and nippy.
- 3 pounds pork back ribs
- salt to taste
- 3/4 cup plum sauce
- 1/4 cup barbecue sauce
- 1/2 cup orange juice
- 3 tablespoons vegetable oil
- 1 1- inch fresh ginger , peeled and grated
- 2 cloves garlic , peeled and minced
- 1 teaspoon cumin
- 1 teaspoon dried chili flakes
- Prepare ribs by trimming excess fat and cutting between the bones, separating into individual ribs. Place in a shallow pan and season with salt to taste.
- In a bowl, combine plum sauce, barbecue sauce, orange juice, vegetable oil, ginger, garlic, cumin and red pepper flakes. Stir to combine and separate about 1/2 cup of mixture for basting. In an bowl, combine ribs and marinade. Cover and marinate overnight in refrigerator.
- Drain ribs and discard marinade. Grill on hot coals over low heat or bake in 350 F oven for about 60 to 90 minutes or until meat is no longer pink and is fork-tender. Turn as needed and baste occasionally with the reserved marinade. Remove from heat and serve hot.
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”