Photo: Mae Mu
Baby Back Ribs with Orange-Ginger Glaze
10 ingredients
10 min + 3 hr
4 or more
openrecipes
YUM! These are finger-lickin good baby back ribs - the meat is so tender that it falls off the bone as you lift them out of the pan. The sauce is sticky, sweet, tangy, with a little hit of chili - ...
Estimated Nutrition (whole recipe, rough)
132
Calories
3g
Protein
1g
Fat
32g
Carbs
Counts 6 of 9 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Orange | 1 medium (131g) | 62 |
| Red Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Sauce | not in our table | 0 |
| Sambal | not in our table | 0 |
| Yuzu | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- Baby Back Ribs (see headnote for quantity)
- Asian Orange-Ginger Glaze:
- 1 tsp grated ginger (use a microplane rasp grater)
- 1 T minced garlic
- 1/4 cup minced red onion
- 3/4 cup hoisin sauce*
- 1 large orange, peel zested with rasp grater & juiced (you should have 1/4 c of juice and about 2 T zest)
- 1 T mirin
- 1 T sambal (asian hot chili/garlic paste)
- 2 T yuzu sauce (you can substitute with lemon juice)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By steamykitchen ·
Recipe sourced from
openrecipes