Teriyaki & Hoisin Marinated Baby Back Ribs

Teriyaki & Hoisin Marinated Baby Back Ribs

courtesy of Leah Cohen

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Prep:  1h  |  Cook:  3h  |  Total:  4h

Servings: 4

The BBQ sauce:

The Ribs:

  • 3–4 lbs. baby back ribs
  • kosher salt and ground black pepper, to taste
  • five spice powder, to taste
  • crispy garlic slices, chopped scallions and cilantro leaves for garnish


  • 1.
    In a food processor, combine the ginger, garlic and shallot and process until finely chopped, almost to a paste.
  • 2.
    In a bowl, mix together the teriyaki sauce, hoisin sauce, fish sauce and rice vinegar. Set aside.
  • 3.
    Place the sugar in a small heavy-bottomed saucepot.
  • 4.
    Slowly heat over medium, wiping down the sides with a wet brush if crystals form, until the sugar becomes caramel/deep brown but not burnt (this will turn quickly, so take caution).
  • 5.
    Slowly add the teriyaki liquid mixture to the caramel; be careful as it bubbles.
  • 6.
    Once the caramel melts into the liquid, stir in the ginger, garlic and shallot paste.
  • 7.
    Stir in the five-spice powder, then turn heat to medium-low.
  • 8.
    Cook for 20 minutes and then cool completely.
  • 9.
    Preheat the oven to 300°F.
  • 10.
    Generously season the ribs on all sides with salt, black pepper and five-spice.
  • 11.
    Place the ribs on a baking sheet and cover with foil.


  • 1.
    Cook the ribs for approx. 2-2½ hours, or until tender. Remove them and let cool completely.
  • 2.
    When ready to finish, preheat a grill to high heat.
  • 3.
    Coat the ribs with the finished BBQ sauce and grill until smoky and heated through, basting with extra sauce as they cook and flipping occasionally, about 15-20 minutes. Be careful not to let the sauce burn.
  • 4.
    While the ribs cook, crisp the garlic in oil until golden and drain on paper towels.
  • 5.
    Serve the ribs garnished with crispy garlic slices, chopped scallions and cilantro.

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