Slow Cooked Asian Baby Back Ribs #SkinnyTip
That Skinny Chick Can Bake
That Skinny Chick Can Bake
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  • 10 min
  • 4 servings
  • sauce
  • pepper
  • garlic powder
  • 1 bottle of beer ½ cup plus 2 tablespoons rice wine vinegar ½ cup honey ¼ cup plus 2 tablespoons soy sauce ¼ cup plus 2 tablespoons mirin ½ teaspoon minced garlic ½ teaspoon minced fresh ginger 1 scant ½ teaspoon crushed red pepper flakes Instructions Preheat oven to 250º. Line rimmed baking sheet with foil. Season ribs well with salt, pepper and garlic powder. Place ribs on baking sheet, meaty side up, and pour beer around perimeter. Cover top of ribs with foil and fold down around edges to seal. Bake for 5-6 hours. Make glaze by combining the rest of the ingredients in a saucepan. Simmer 30-40 minutes, till reduced to a cup or less. Strain into a clean container and let cool. Glaze should become slightly thick and syrupy as it cools. After 5 hours or so, remove the foil and brush the ribs with the glaze. Increase the oven temperature to 350º and continue to brush the ribs with the glaze every 10 minutes for 40 minutes or till glaze is almost gone and ribs are browned 3.2.2807



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