Asian-Style Baby Back Ribs Recipe

INGREDIENTS:

•   1-1/2 pounds pork baby back ribs
•   4-1/2 teaspoons molasses
•   1 tablespoon garlic salt
•   1 teaspoon onion powder
•   1 teaspoon Worcestershire sauce

GLAZE:

•   1/2 cup reduced-sodium soy sauce
•   3 tablespoons thawed pineapple juice concentrate
•   2 tablespoons rice vinegar
•   2 tablespoons hoisin sauce
•   2 tablespoons ketchup
•   1 teaspoon lemon juice
•   1 teaspoon stone-ground mustard
•   1 teaspoon Worcestershire sauce
•   1 teaspoon minced fresh gingerroot
•   1/2 teaspoon minced garlic
•   Chopped green onion

INSTRUCTIONS:

1. Pat ribs dry. Combine the molasses, garlic salt, onion powder and Worcestershire sauce; spoon over meat.
2.  Place ribs on a rack in a small shallow roasting pan. Cover and bake at 325° for 50-60
3. minutes or until tender.
4. In a small saucepan, combine the soy sauce, pineapple juice concentrate, vinegar, hoisin sauce, ketchup, lemon juice, mustard, Worcestershire sauce, ginger and garlic. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until slightly thickened, stirring occasionally.
5. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Brush ribs with some of the glaze; grill, uncovered, over medium heat for 8-12 minutes or until browned, turning frequently and brushing with additional glaze.
6. Serve remaining glaze on the side. Garnish with onion. 

Source: The Recipe File

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