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Asian Back Ribs

Asian Back Ribs

"Hoisin sauce and chopped ginger and scallions bring an Asian-inspired flair to these tender, slow-roasted baby back ribs."
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4 h 20 m servings 1263 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 1263 kcal
  • 63%
  • Fat:
  • 84.9 g
  • 131%
  • Carbs:
  • 61.6g
  • 20%
  • Protein:
  • 59.6 g
  • 119%
  • Cholesterol:
  • 279 mg
  • 93%
  • Sodium:
  • 2308 mg
  • 92%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. Mix together all ingredients except ribs and scallions. Place rib pieces in resealable plastic bag; pour about 3/4 marinade over ribs. Seal bag and refrigerate for 2 hours or up to overnight. The longer you can marinate, the longer the flavors have time to work into the ribs.
  2. Heat oven to 325 degrees F. Remove rib pieces from marinade and place on a large enough piece of aluminum foil to loosely encase ribs. Spoon some of the marinade over the ribs; fold foil over ribs and seal.
  3. Place rib package in roasting pan and place in the 325 degree F. oven. Cook until ribs are tender, about 2 hours.
  4. Turn oven up to 450 degrees F. Remove ribs from foil and place back on roasting pan, meat side up. Return ribs to oven and roast until nicely browned and glazed.
  5. Coat ribs with reserved marinade and sprinkle with scallions. Serve with jasmine rice.

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