Oriental Style Barbecued Ribs

Barbecuing is synonymous to grilling. The original definition of ‘barbecue’ was to slow-cook meat over an indirect heat source such as in a pit heated with charcoal or wood. This method was to tenderize tough cuts of meat. Although some may beg to differ, its not a sacrilege to roast ribs in the oven. Any time of the year almost anywhere you live, you can enjoy a finger-licking barbecue feast.

It seems anyone who ever cooked ribs, has laid claim to their’s being the most succulent, fall-off-the-bone  ribs ever.  

Thirty years ago, if you can imagine, I acquired a little recipe for a ‘steamed’ version of Oriental-style barbecued ribs. It takes a bit of preparation and time but I always ended up with some real tasty & tender ribs. It is one of those ‘oven roasted, make anytime of the year’, ideas.

Oriental Style Barbecued Ribs
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Print Recipe
I am pretty sure you will feel like you 'nailed it' after making these.
Servings
12
Servings
12
Oriental Style Barbecued Ribs
Yum
Print Recipe
I am pretty sure you will feel like you 'nailed it' after making these.
Servings
12
Servings
12
Ingredients
Servings:
Instructions
  1. Remove 'silverskin' lining from ribs; cut into 1-rib servings. Arrange in a single layer in a 13 x 9-inch baking pan. In a medium bowl, combine remaining marinade ingredients. Pour over ribs. Cover with foil or plastic wrap; refrigerate at least 4 hours or overnight. Drain; reserve marinade. Arrange marinated ribs in a single layer on a broiler rack on the broiler pan. Place broiler pan in a cold oven. Pour boiling water in bottom part of broiler pan until 3/4 full; cover with foil. Turn oven to 300 F. Bake 1 1/2 hours.
  2. Remove foil; increase heat to 350 F. Brush partially baked ribs with marinade. Bake about 20 minutes. Turn & brush with marinade at least once during final baking. If your ribs are extra meaty you may want to bake them a bit longer.
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