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Asian Baby Back Ribs With Panko Crusted Mushrooms

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  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)

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.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2965 Calories from Fat 1837

% Daily Value*

Total Fat 203 g312.6%

Saturated Fat 69.4 g347.1%

Trans Fat 0 g

Cholesterol 777.6 mg259.2%

Sodium 6031.9 mg251.3%

Total Carbohydrates 93 g31%

Dietary Fiber 3.3 g13.3%

Sugars 72 g

Protein 209 g417.1%

Vitamin A 12% Vitamin C 29.8%

Calcium 8.2% Iron 13.8%

*Based on a 2000 Calorie diet

Asian Baby Back Ribs With Panko Crusted Mushrooms Recipe