Asian Baby Back Ribs With Panko Crusted Mushrooms
|Baby back ribs||3 Pound, papery membrane removed from the underside of each rack (2 Racks, 1 1/2 Pound)|
|Garlic cloves||4 Medium, very finely chopped|
|Scallions||4 , minced|
|Soy sauce||2 Tablespoon|
|Extra virgin olive oil||2 Tablespoon|
|Light brown sugar||2 Tablespoon|
|Rice vinegar||1 Tablespoon|
|Freshly ground black pepper||To Taste|
|Mushrooms||1 Cup (16 tbs) (Panko Crusted)|
1. Preheat the oven to 400°. Set the baby back ribs on a large rimmed baking sheet, skinned side up. In a small bowl, stir together the chopped garlic with the minced scallions, soy sauce, olive oil, brown sugar and rice vinegar. Season the ribs lightly with salt and generously with black pepper. Brush some of the sauce on the skinned side of the ribs and turn them over; brush the remaining sauce over the tops of the ribs.
2. Roast the ribs in the upper third of the oven for about 45 minutes, until browned and tender. Let them rest for 10 minutes, then slice into individual ribs and serve with the Panko-Crusted Mushrooms.