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Asian Baby Back Ribs With Panko Crusted Mushrooms

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Ingredients
  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
  Salt To Taste
  Freshly ground black pepper To Taste
  Mushrooms 1 Cup (16 tbs) (Panko Crusted)
Directions

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.

Recipe Summary

Cuisine: 
Asian
Method: 
Roasted

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