~ This is Day 175 ~
We are living in strange times right now… if I’m cooking for myself, I want tasty one-pot/pan recipes or easy clean-up because I despise the clean-up part of cooking. I have always hated cleaning up all the mess from the cooking process. Getting back to the topic of this post, this is my go-to way to make baby back ribs at home because it’s super easy and prep is light for this. Roasting this is also easy because it’s not all active, you can do other stuff during the 20-minute intervals.
The following is for one third of a rack of baby back ribs. Serves 1.
- ⅓ rack baby back ribs
- 3-inch piece ginger
- 3 garlic cloves
- 2 scallions
- ¼ cup light brown sugar
- 2 TBS red pepper flakes
- ¼ cup soy sauce
- Optional marinading ingredients: mirin, Chinese cooking wine
Slice the ginger and garlic thinly, on a mandolin or using a knife. Put those into the mixing bowl or shallow dish (if using a full rack) after slicing. Next, wash your scallions and trim off the roots and other damaged areas. Cut into one-inch pieces and put into the mixing bowl.
If you’re feeling super lazy, this next part is optional but I do it (almost) every time anyway because it just makes the meat fall off the bone easier. You want to trim off excess sinew, fat, membrane, etc… basically all that white stuff.
Next, add in the brown sugar and chili flakes. Add soy sauce to coat the ribs. Toss and turn the ribs and have the rib bones facing up while it marinates. You can either have the ribs marinading in room temperature for 2-3 hours or in the fridge for 4-6 hours or even overnight.
Preheat your oven to 350°F. Line a sheet tray with foil or parchment paper, Pam spray the rack and place the ribs, bones facing upward, on the rack, and into the oven, set a timer for 20 minutes. Pour all marinating ingredients into a small saucepan. Turn on the heat and reduce until syrupy. Strain solids out and discard, the reduced marinade is the glaze that you’re going to apply on the ribs every 20 minutes.
After the first 20 minutes, using a pastry brush, apply glaze onto the ribs. Then set another 20 minute timer. At this point, your ribs have been roasting for 40 minutes. Flip your ribs over using a pair of tongs. Apply glaze and roast for another 20 minutes. Onto the last 20 minutes! Apply glaze and set a timer! If you have leftover glaze, not a problem. Using the last of the glaze, apply to ribs for the last time and turn your oven on the broil function for 5 minutes. Then take ribs out from oven. It should be glistening.
Place your sexy ribs onto a plate and garnish with some chopped chives or scallions.