Chinese Baby Back Ribs I Made It

Chinese Baby Back Ribs

pointsevenout 14 years ago

Recipe by Warsawnan.

Chinese Baby Back Ribs

Tangy and sweet. It's not fall off the bone tender but pretty close. I like this recipe a lot. Went well with mashed potatoes.

Sauce takes 30 minutes to thicken up.

Mother has her mouth painted with the sauce. Kind of like a clown face. She's a eatin' and a grinin'.

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mommyluvs2cook 14 years ago said:

lol...glad to hear your mother liked them!!! That's how I eat ribs!!

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lilliancooks 14 years ago said:

Lol! Me too Mommyluv! Thats why I never eat them in public...too messy!

These sound really good! I love sweet and tangy ribs!

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pointsevenout 9 years ago said:

Made these again. Added an hour onto bake time to get them fall off the bone tender. And they were. Couldn't hardly pick up the ribs with tongs without them wanting to fall apart.
Mother couldn't be bothered to talk as she was shoveling in the grub.

Cooking Note: As the bubbles start to rise up in the sauce pot, the level is getting down to the "reduce by half" mark. Just so you don't have to use a tape measure.
And remove the silver skin from the ribs before rubbing.

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frankieanne 9 years ago said:

Those look really good and I just ate lunch! That rub sounds fantastic.

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