What’s your favorite part about the Fourth of July? Is it the fireworks, watermelon, lake time or the food? I must admit that I get really excited about making all the traditional dishes like coleslaw, potato salad, hot dogs and hamburgers. This year, I’m going to surprise everyone and add some ribs to the menu.
Since the grill will be filled with all the hot dogs and burgers, I will do the ribs in the oven the morning of the party. One hour before the party, I can reheat the ribs and leave them wrapped in foil to stay warm.
This recipe is a bit different than the traditional one. Instead of barbecue sauce, I’ve created an Asian sauce that is sweet, tangy and spicy. These ribs have always been a hit anytime that I’ve served them, and I hope they will make your Fourth of July even happier.
Sweet & Tangy Asian Ribs
1 (2 to 3 lb) slab baby back ribs
1/2 cup hoisin sauce
1/2 cup soy sauce
1/4 cup dark brown sugar
1/2 cup orange juice
2 Tbs Sriracha
3 cloves garlic, minced
Remove excess fat and membranes from the backside of the ribs; discard. Place the ribs in a large foil-lined baking pan. In a bowl, combine the remaining ingredients. Stir to combine and pour over the ribs. Cover the pan with foil. Marinate in the refrigerator for at least 2 hours or overnight.
Place the ribs, still in the marinade, on the counter for 30 minutes to bring to room temperature. Preheat oven to 300° F. Turn the ribs, top-side down. Leave the marinade in the pan. Cover with foil, and place in the oven. After 1 hour, open the foil. Turn the ribs over (top-side up); cover again with the foil. Cook for 1 more hour. Check the ribs for doneness. A knife should be able to pierce the meat with no resistance.
Raise the oven temperature to 400° F. Remove the foil. Baste the ribs with some of the sauce from the pan. Cook uncovered for 15 to 20 more minutes until the sauce is caramelized.
Once the ribs are done, they can be served immediately, or cover and hold in a 150° F oven for up to 2 hours. Baste occasionally with pan juices. If you are serving several hours later, refrigerate and then reheat, covered with foil, in a 200° F oven for 1 hour.
Calories per Serving : 747, Fat: 54 g (20 g Saturated Fat), Cholesterol: 178 mg, Sodium: 1807 mg, Carbohydrates: 21 g, Fiber: 1 g, Protein: 41 g
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