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Baby Back Ribs with Asian Barbecue Sauce

Featured in the Honolulu Star-Bulletin on September 9, 2009.



Baby Back Ribs with Asian Barbecue Sauce

Baby Back Ribs:

  • 2 racks (about 3 to 4 pounds) baby back ribs

Asian Barbecue Sauce:

  • 1/2 bottle (about 1/2 liter or 2 cups) sherry wine
  • 1 1/2 pounds (about 2 cups) honey
  • 2 star anise
  • 2 bay leaves
  • 1 teaspoon allspice
  • 8 cups Yamasu shoyu
  • 1/4 cup Dijon mustard
  • 1 1/2-inch piece of ginger root, peeled and sliced into "coins"
  • 3 tablespoons minced ginger
  • 1 1/2 teaspoons Sambal Oelek (chili pepper sauce)
  • 2 cups peanut oil


Baby Back Ribs:
Cut racks of ribs into serving pieces. Place into a large saucepot, cover with water and simmer for 45 minutes or until tender; drain. Pour 1 1/2 cups Asian Barbeque Sauce over ribs; broil or grill ribs. Serve with Shichimi Togarashi Spiced 'Ulu Hash and drizzle with Sesame Wasabi Aioli just before serving. Makes 4 servings.

Approximate Nutrient Analysis per serving (not including salt to taste):
1770 calories, 127 g fat, 38 g saturated fat, 280 mg cholesterol, greater than 3000 mg sodium, 106 g carbohydrate, 13 g fiber, 41 g sugar, 74 g protein

Asian Barbecue Sauce:
Combine all ingredients. Makes 14 to 14 1/2 cups.
Note: this recipe makes a large quantity, but any extra sauce can be saved and frozen.

Approximate Nutrient Analysis per 1/4 cup serving):
130 calories, 8 g fat, 1.5 g saturated fat, 0 mg cholesterol, greater than 2000 mg sodium, 12 g carbohydrate, 0 g fiber, 10 g sugar, 4 g protein


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