Tired of the same old ribs? Struggling to get that perfect, tender, fall off the bone texture? We have just the recipe for you.
These Black Pepper Soy Baby Back Pork Ribs are incredibly tender and outrageously delicious. They are perfect out of the oven, but even better with a little char from the grill.
Recipe
Rib Braise
- 2 Racks (1 kg) Baby back ribs
- 2 L Stock or water
- 1 Onion, roughly chopped
- 1 Tbsp Kosher salt
- 1 Tbsp Black pepper, ground
- 2 Tbsp Brown sugar
Sauce
- 4 Tbsp Soy sauce
- 10 cloves Garlic, minced
- 2 tsp Black pepper, ground
- 2 Tbsp Brown sugar
- 2 Tbsp Canola oil
Garnish
- 2 Tbsp Sesame seeds
- 1 Lime zest, and juice
- 2 stalks Green onion, thinly sliced
Method
Braise the Ribs
- Preheat oven to 425° F
- Using a paper towel or clean cloth, peel the membrane off the back of the ribs (bone side)
- Place the ribs in an oven-safe baking dish, add the stock or water, onion, salt, and pepper
- Wrap tightly with aluminum foil and cook in a preheated oven for 15 minutes
- After 15 minutes, reduce the heat to 350° F and continue braising for 1 hour
- Once the ribs are tender (almost falling apart, but still holding together) remove the dish from the oven and allow the ribs to cool completely in the cooking liquid
- Once cool, slice both racks of ribs into individual pieces by cutting between the bones
- Braised ribs can be prepped ahead and stored in an airtight container in the fridge, and kept for up to 3 days; or, they can be dressed and finished right away (see below)
To Finish
- In a medium-size mixing bowl, whisk together the garlic, soy, brown sugar, black pepper, and oil. Toss the ribs in the marinade until well coated and then place on a lined baking sheet and bake in a preheated 425° F oven for 10 minutes until lightly caramelized; OR, grill on the BBQ until hot and lightly charred
- Remove from oven and serve.
- Garnish with sesame seeds and green onion. Zest the lime over ribs and squeeze some juice over them to finish.
